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Blackberry pie with golden brown pastry and fresh blackberries
A golden lattice pie filled with sweet and tart blackberries

Blackberry lattice pie

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
The sharp, tart flavour and dark colour of blackberries create a dramatic effect in this pie. Similar to the strawberry version, managing the fruit juice is key here. Brown sugar adds a deeper, caramel-like flavour to the filling, which pairs brilliantly with the wildness of the blackberries.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 30 mins
🍽️ Servings 8 servings
🔥 Calories 310 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Pie dish
  • Mixing bowl
  • Rolling pin

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

For the pastry, rub the cold butter into the flour, sugar, and salt. Add the egg yolk and water, knead together, then chill for 30 minutes.

Tip: Cold dough is easier to work with; it doesn't tear or stick.
2 ✓

Gently toss the blackberries with the sugars, cornflour, and lemon juice.

Tip: Blackberries are delicate fruit; handle gently to keep the berries whole.
3 ✓

Line the dish, fill it, and lattice the top. Brush with egg.

Tip: Latticing helps vent steam, so the filling thickens and doesn't run.
4 ✓

Bake at 180°C for approx. 40 minutes until the pastry is golden brown and the filling is bubbling.

Tip: The filling needs to 'bubble' in the centre too, indicating the cornflour has activated and thickened the juice.

Recipe FAQ

Can I use frozen blackberries?
Yes, but don't defrost them beforehand as they release a lot of juice. Toss them frozen into the cornflour mixture and bake for 5-10 minutes longer.

Ingredients

  • 300 g Flour
  • 150 g Butter (ice-cold)
  • 100 g Icing sugar
  • 1 pc Egg yolk
  • 2 tbsp Cold water
  • 1 pinch Salt
  • 400 g Fresh blackberries
  • 50 g Brown sugar
  • 2 tbsp Cornflour
  • 1 tsp Lemon juice
  • 1 packet Vanilla sugar
  • 1 pc Egg (for glazing)