Ingredients:

  • 1⅓ cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • ½ cup unsalted butter, cold and diced
  • 4-5 tablespoons ice water
  • 3 cups fresh or frozen blackberries
  • ½ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon butter, diced
  • Vanilla ice cream or whipped cream for serving

Instructions:

  1. In a mixing bowl, combine flour, salt, and sugar. Add the cold, diced butter to the flour mixture. Use a pastry cutter or your fingers to work it into the flour until it resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough holds together. Gather the dough into a ball, flatten it into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
  2. In a medium saucepan over medium heat, combine the blackberries, granulated sugar, cornstarch, lemon juice, vanilla extract, and cinnamon. Stir gently until the mixture is well combined. Cook for 5-7 minutes or until the mixture begins to bubble and thicken. Remove from heat and let it cool slightly.
  3. Preheat your oven to 375°F (190°C).
  4. On a lightly floured surface, roll out the chilled pie dough to fit your pie dish. Transfer the dough into the dish and trim any excess hanging over the edges.
  5. Pour the cooled blackberry filling into the prepared crust. Dot the filling with the diced butter to enhance flavor.
  6. Bake in the preheated oven for 45-50 minutes, or until the crust is golden and the filling is bubbly. Check the pie after 30 minutes; if the crust edges are browning too quickly, cover them with strips of aluminum foil.
  7. Allow the pie to cool for at least 15-20 minutes before slicing. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.