Ingredients
Method
- Before you even touch the flour, cut your butter into small cubes and put them back in the fridge or even the freezer for ten minutes.
- In a large bowl, mix your flour, sugar, and salt together. Add the cold butter cubes and use a pastry cutter or two forks to work the fat into the flour.
- Slowly drizzle in the ice water, one tablespoon at a time, and stir with a fork. Stop the moment the dough begins to clump together. If you add too much water, the crust will be tough, so be patient during this part.
- Divide the dough into two even disks and wrap them tightly in plastic wrap. Put them in the refrigerator for at least one hour.
- While the dough rests, put your blackberries in a large bowl. Add the sugar, cornstarch, lemon juice, lemon zest, and cinnamon. Gently toss the berries with a large spoon until they are evenly coated.
- Take one disk of dough out of the fridge and place it on a lightly floured surface. Roll it out into a circle that is about two inches wider than your pie plate.
- Drape the dough over your rolling pin and carefully transfer it to the plate. Let it settle into the corners without stretching it, as stretching causes the crust to shrink during baking. Trim the edges so there is only a small overhang.
- Pour your blackberry mixture into the bottom crust. Spread the berries out so they form an even mound in the center. Take those small bits of butter you set aside and scatter them over the top of the fruit.
- Roll out the second disk of dough. You can place the whole sheet over the top and cut a few steam vents, or you can cut the dough into strips to create a lattice pattern. Pinch the edges of the top and bottom crusts together to seal the pie.
- Whisk the egg and milk together in a small cup. Use a pastry brush to coat the entire top crust with a thin layer of this egg wash. Sprinkle the coarse sugar over the top for a professional-looking crunch.
- Place the pie on a baking sheet to catch any juices that might bubble over. Bake at 400°F for about 20 minutes, then lower the heat to 375°F and continue baking for another 30 to 35 minutes.
Notes
A soggy bottom is usually caused by the fruit juices soaking into the raw dough before it has a chance to bake. To prevent this, make sure your oven is fully preheated before you put the pie in. You can also place your baking sheet on the lowest rack of the oven so the bottom of the pie gets the most direct heat.
Another trick is to brush the bottom crust with a little bit of beaten egg white before adding the fruit, which creates a thin waterproof barrier.