Blackberry Pie

This classic pie made with sweet, plump fresh blackberries would make your Nana proud.


  • Pie dough:
  • 2 2/3 cups all-purpose flour, plus more for dusting
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons kosher salt
  • 1 cup (2 sticks) cold, unsalted butter, diced into cubes
  • 10 to 12 tablespoons ice water
  • Blackberry filling:
  • 6 pints blackberries
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon Chambord, or other blackberry liqueur
  • 1 lemon, zested and juiced
  • 1/4 teaspoon kosher salt
  • 1 egg, beaten
  • 2 tablespoons turbinado sugar
  • Whipped cream:
  • 1 cup heavy whipping cream
  • 2 tablespoons Chambord
  • 1 tablespoon powdered sugar
  • Vanilla ice cream, to serve


  1. To make the pie dough:
  2. In the bowl of a food processor fitted with the blade attachment, add the flour, sugar and salt. Pulse to combine. Add the butter and pulse until the dough resembles wet sand. Add the water, one tablespoon at a time, until the dough holds together but isn’t wet.
  3. Remove from the food processor. Form into 2 equal-sized discs and wrap with plastic. Refrigerate for 1 hour.
  4. To make the blackberry filling:
  5. In a medium mixing bowl, mix together the blackberries, sugar, cornstarch, Chambord, lemon zest, juice and salt.
  6. Preheat the oven to 400 degrees. Set a rack in the middle of the oven.
  7. Dust a flat work surface with flour. Using a rolling pin, roll out one of the discs into an 14-inch circle. Place into a 9-inch pie dish to form the bottom crust. Trim the excess dough, leaving a 1-inch overhang. Tuck the dough under. Pour in the blackberry filling.
  8. For the top crust, roll remaining dough disc into an 11-inch circle. Cut twelve 1/2-inch-thick strips of dough. Using 3 of the strips at a time, carefully braid and place on top of the blackberry filling, cutting to fit to size. Repeat with remaining dough strips, forming 4 braids altogether.
  9. Crimp the edges of the dough, and brush the edges and braids with egg. Sprinkle with turbinado sugar. Set the pie dish on a larger baking sheet and place on the center rack of the preheated oven for 1 hour.
  10. Cool for 20 minutes.
  11. To make the whipped cream:
  12. In a large mixing bowl, add the heavy cream. Using a hand mixer, beat the cream to soft peaks. Add the Chambord and sugar. Continue to beat until stiff peaks form.
  13. Slice and serve with whipped cream and vanilla ice cream, if desired.