Ingredients
Scale
- 2 recipes all butter pie crust, from a package or from scratch
- 1 egg, for egg wash
- 12 tablespoons (170g) cold unsalted butter, diced or grated
- ⅔ cup (133g) granulated sugar
- 1 ½ cups (186g) all-purpose flour
- Pinch salt
- 5 cups blackberries (about 24 ounces or 650g)
- ⅔ cup (133g) granulated sugar, plus more for sprinkling
- 1 tablespoon lemon juice
- ¼ teaspoon ground cinnamon
- 4 tablespoons (30g) cornstarch
Instructions
- Roll out both pie crusts into circles about 9-10 inches in diameter. Place one crust in a 9-inch pie plate and chill both the plate and the crust for 30 minutes.
- Remove the rolled-out pie crust from the refrigerator and slice it into 1/2-3/4 inch strips. Chill for another 10 minutes.
- Prepare the filling and add it to the chilled pie crust.
- Take the sliced crust and start placing every other strip from the cut slices evenly spaced on top of the filling.
- Fold back every other strip and lay the shortest remaining strip perpendicularly. Lay the folded strips flat.
- At the opposite end, fold back the non-folded strips and place the next smallest strip parallel. Repeat until all crust is used; crimp the edges as desired.
- Brush the crust with egg wash and sprinkle sugar over the top. Cover edges with a pie shield.
- Bake on a cookie sheet for 10 minutes at 425°F, then reduce the temperature to 350°F for 35-45 minutes until the crust starts to turn light golden brown.
Notes
Chill the crust properly for a flaky texture.
Use fresh blackberries for the best flavor.
A pie shield helps prevent over-browning of the edges.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.