Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 1/2 cups (312 g) all-purpose flour
- 1 tablespoon (12 g) granulated sugar
- 1 teaspoon fine salt
- 1 cup (226 g) unsalted butter, very cold, cubed
- 6–8 tablespoons (90–120 ml) ice water
- 6 cups (900 g) fresh blackberries
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (30 g) cornstarch
- 1 tablespoon lemon zest + 3 tablespoons (45 ml) lemon juice
- 1/8 teaspoon culinary lavender buds, lightly crushed
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 tablespoons (28 g) unsalted butter, cut into small pieces
- 1 large egg + 1 tablespoon milk (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
Do This
- 1. Make a double pie crust: cut cold butter into flour, sugar, and salt; add ice water just until it comes together.
- 2. Divide dough into 2 disks; chill 1 hour.
- 3. Roll out bottom crust; fit into a 9-inch pie dish and chill while you make filling.
- 4. Toss blackberries with sugar, cornstarch, lemon zest/juice, lavender, salt, and vanilla; rest 10 minutes.
- 5. Fill pie, dot with butter, add top crust (lattice or full), crimp, and vent if using a solid top.
- 6. Egg wash, sprinkle coarse sugar, then bake at 425°F (220°C) for 20 minutes; reduce to 375°F (190°C) for 40–50 minutes until bubbling thickly.
- 7. Cool at least 3 hours before slicing for a jammy, set filling.
Why You’ll Love This Recipe
- Big, juicy blackberry flavor with bright lemon and a gentle floral note from a tiny pinch of lavender.
- A deeply purple, jammy filling that slices cleanly after cooling.
- All-butter crust bakes up flaky and golden, with an easy, home-cook-friendly method.
- Perfect for summer gatherings, holidays, or anytime you want a bakery-style pie at home.
Grocery List
- Produce: fresh blackberries (6 cups / 900 g), 1 lemon (zest + juice)
- Dairy: unsalted butter (2 sticks / 226 g + 2 tablespoons / 28 g), 1 large egg, milk
- Pantry: all-purpose flour, granulated sugar, cornstarch, fine salt or kosher salt, vanilla extract, culinary lavender buds, coarse sugar (optional)
Full Ingredients
All-Butter Double Pie Crust
- 2 1/2 cups (312 g) all-purpose flour, plus more for rolling
- 1 tablespoon (12 g) granulated sugar
- 1 teaspoon fine salt
- 1 cup (226 g) unsalted butter, very cold, cut into 1/2-inch cubes
- 6–8 tablespoons (90–120 ml) ice water, as needed
Blackberry Lavender Filling
- 6 cups (900 g) fresh blackberries, rinsed and thoroughly dried
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (30 g) cornstarch
- 1 tablespoon finely grated lemon zest
- 3 tablespoons (45 ml) fresh lemon juice
- 1/8 teaspoon culinary lavender buds, lightly crushed between your fingers
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 tablespoons (28 g) unsalted butter, cut into small pieces (to dot on top of filling)
To Finish
- 1 large egg
- 1 tablespoon milk
- 1 tablespoon coarse sugar (optional, for sparkle and crunch)
Optional for Serving
- Vanilla ice cream or lightly sweetened whipped cream
- A few fresh blackberries and a tiny pinch of lavender buds (use sparingly)
Step-by-Step Instructions
Step 1: Make the pie dough
In a large bowl, whisk together the flour, sugar, and salt. Add the very cold butter cubes and toss to coat them in flour. Use a pastry cutter or your fingertips to work the butter into the flour until you have a mix of pea-size pieces and some flatter, thin flakes (those flakes help make a flaky crust).
Drizzle in 6 tablespoons (90 ml) ice water and stir with a fork until the dough starts forming clumps. If it looks dry and won’t hold together when you pinch it, add more ice water 1 tablespoon (15 ml) at a time, up to 8 tablespoons (120 ml) total.
Step 2: Chill the dough (this matters)
Turn the dough onto a lightly floured counter and gently bring it together without over-kneading. Divide into two equal portions and flatten into two 1-inch-thick disks. Wrap each disk tightly in plastic wrap.
Refrigerate for 1 hour (or up to 2 days). Chilling relaxes the gluten (so it rolls easily) and keeps the butter cold (so the crust bakes up flaky instead of greasy).
Step 3: Roll out the bottom crust
On a lightly floured surface, roll one chilled dough disk into a circle about 12 inches wide (about 1/8-inch thick). Transfer it to a 9-inch pie dish, gently lifting the edges so the dough settles into the corners without stretching.
Trim so you have about a 1-inch overhang all around. Refrigerate the pie dish while you prepare the filling, at least 15 minutes.
Step 4: Mix the blackberry-lavender filling
In a large bowl, combine the blackberries, sugar, cornstarch, lemon zest, lemon juice, crushed lavender, kosher salt, and vanilla. Stir gently to avoid crushing the berries too much.
Let the mixture sit for 10 minutes. This helps the sugar start pulling out juices so the cornstarch can hydrate and thicken properly in the oven.
Step 5: Assemble the pie
Preheat the oven to 425°F (220°C). Place a rimmed baking sheet on the middle rack to preheat as well (this helps the bottom crust bake through and also catches drips).
Spoon the blackberry filling into the chilled bottom crust, scraping in all juices from the bowl. Dot the top of the filling with the 2 tablespoons (28 g) butter pieces.
Roll out the second dough disk to about 12 inches. Place it on top as a full crust (cut 5–6 vents), or slice into strips for a lattice. Trim excess dough, then fold the overhang under itself and crimp to seal.
Step 6: Egg wash and bake until deeply purple and bubbling
Whisk the egg and milk together. Brush a thin, even layer over the top crust (avoid pooling). Sprinkle with coarse sugar if using.
Set the pie on the preheated baking sheet. Bake at 425°F (220°C) for 20 minutes, then reduce the oven temperature to 375°F (190°C) (leave the pie in the oven) and bake for 40–50 minutes more.
The pie is done when the crust is a deep golden brown and the filling is bubbling thickly through the vents or lattice (not just a few small bubbles). If the edges brown too quickly, cover the rim with foil for the last 15–25 minutes.
Step 7: Cool completely for a jammy slice
Transfer the pie to a wire rack and cool for at least 3 hours before slicing. The filling thickens as it cools; cutting too soon can make it runny.
Slice and serve as-is, or with vanilla ice cream or whipped cream.
Pro Tips
- Use culinary lavender sparingly: 1/8 teaspoon is enough. Crushing the buds releases aroma; too much can taste soapy or bitter.
- Dry your berries well: Extra surface water can thin the filling. After rinsing, pat dry and air-dry for a few minutes.
- Look for “thick bubbles”: Bubbling is the best sign the cornstarch has activated. If the filling isn’t bubbling, it may not set.
- Protect the crust edges: If your crust is getting dark before the filling is bubbling, use a foil ring or loosely tent foil on the rim.
- For cleaner slices: Chill the fully cooled pie for 30–60 minutes, then slice with a sharp knife wiped clean between cuts.
Variations
- Blackberry-Lemon Thyme Pie: Skip lavender and add 1 teaspoon finely chopped fresh thyme leaves for a herbal-citrus twist.
- Mixed Berry Lavender Pie: Replace up to 2 cups (300 g) of blackberries with blueberries or raspberries. Keep total fruit at 6 cups (900 g).
- Crumb Topping: Use only a bottom crust, then top with a crumb mixture (1/2 cup flour, 1/3 cup brown sugar, 1/4 teaspoon salt, 6 tablespoons melted butter) and bake as directed.
Storage & Make-Ahead
Room temperature: Keep the cooled pie loosely covered at room temperature for up to 1 day.
Refrigerator: Store covered in the refrigerator for up to 4 days. Bring slices to room temp or warm gently in a 325°F (165°C) oven for 10–15 minutes.
Make-ahead: Pie dough can be made and refrigerated for up to 2 days (or frozen up to 3 months). Thaw frozen dough overnight in the refrigerator before rolling. You can also bake the whole pie 1 day ahead; it slices even better the next day.
Nutrition (per serving)
Approximate per 1/8 pie: 420 calories, 21 g fat, 13 g saturated fat, 55 g carbohydrates, 6 g fiber, 25 g sugars, 5 g protein, 310 mg sodium.
