Best Homemade Blackberry Pie

Recipe View 5 mins Preheat your oven to 375°F (190°C). (5 minutes)

Recipe View 5 mins In a mixing bowl, gently crush the blackberries using a fork or potato masher. Leave some chunks for texture. (5 minutes)

Recipe View 2 mins In a medium saucepan, whisk together the granulated sugar, water, cornstarch, and lemon juice until smooth. (2 minutes)

Recipe View 5 mins Place the saucepan over medium-high heat and bring the mixture to a boil, stirring constantly. Once boiling, reduce heat to medium and continue to cook, stirring frequently, until the mixture has thickened slightly. This should take about 3 minutes. (5 minutes)

Recipe View 3 mins Remove the saucepan from the heat and gently fold in the crushed blackberries. Set aside to cool slightly while you prepare the crumble topping. (3 minutes)

Recipe View 2 mins In a large bowl, combine the all-purpose flour, brown sugar, salt, and ground cinnamon. (2 minutes)

Recipe View 7 mins Add the cold, cubed butter to the dry ingredients. Using your fingertips or a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs. (7 minutes)

Recipe View 5 mins Carefully transfer the prepared pie crust into a 9-inch pie pan. Pour the blackberry filling evenly into the crust. Sprinkle the crumble topping generously over the blackberry filling. (5 minutes)

Recipe View 50 mins Bake in the preheated oven for 40-50 minutes, or until the crust is golden brown and the filling is bubbling. If the crumble topping begins to brown too quickly, tent the pie loosely with aluminum foil for the last 15-20 minutes of baking. (50 minutes)

Recipe View 1 hrs Remove the pie from the oven and let it cool completely on a wire rack for at least 1 hour before slicing and serving. This allows the filling to set properly. (60 minutes)