Best Blackberry Pie
Double-crust blackberry pie with vodka-flaky pastry and cornstarch-tapioca filling. Juicy, jammy, and slice-perfect.
Ingredients
- For the Crust:
- 2½ cups flour
- 1 cup frozen butter cubes
- 1 tsp salt
- 1 tbsp sugar
- ¼ cup vodka + ¼ cup ice water
- For the Filling:
- 6 cups blackberries
- ¾ cup sugar
- ¼ cup cornstarch
- 2 tbsp minute tapioca
- 1 tbsp lemon juice
Instructions
- Pulse crust; chill 1 hr.
- Roll bottom crust; chill.
- Toss filling; rest 15 min.
- Assemble with lattice; chill 20 min.
- Egg-wash + sugar.
- Bake 400 °F 20 min → 375 °F 40–50 min.
- Cool 4 hrs. Serve warm.
Notes
- Chill everything—key to flakiness.
- Thick center bubbles = done.
- Freeze unbaked up to 3 months.
- Glass plate shows doneness.
- Reheat slices 350 °F 10 min.