Ultimate Blackberry Ginger Lattice Pie: A Sweet & Spicy Homemade Delight
Experience the unparalleled joy of a homemade Blackberry Ginger Lattice Pie, crafted with the freshest blackberries and imbued with delightful pieces of spicy candied ginger. This pie is a true celebration of seasonal flavors, combining sweet, tart, and a hint of warming spice in every single bite.
There’s nothing quite like the bounty of late summer, especially when it comes to plump, juicy blackberries. After a blissful weekend spent berry picking, gathering basketfuls of these dark, luscious jewels, my kitchen was overflowing with nature’s candy. The obvious choice for transforming this abundant harvest? A magnificent homemade blackberry pie. But not just any pie – one that stands out with both its intricate appearance and its unexpectedly sophisticated flavor profile.
To elevate this classic dessert, we’re not just making a pie; we’re crafting a beautiful lattice pie crust. While the thought of weaving a lattice might seem a little daunting at first glance, I promise you, the process is far simpler and more forgiving than it appears. It’s a rewarding technique that adds a touch of rustic elegance to your baking, transforming a simple pie into a show-stopping centerpiece. Beyond the aesthetic appeal, the lattice top allows steam to escape efficiently, contributing to a perfectly cooked filling and a wonderfully crisp crust.
Moreover, a lattice crust offers a tantalizing peek at the vibrant, glistening blackberry filling nestled within. It’s an invitation to savor the burst of summer fruit before you even take your first bite, creating anticipation for the delightful flavors to come.
This pie is truly loaded with blackberries – we’re talking a generous two pounds, ensuring a rich, fruit-forward experience in every slice. But the real twist, the secret ingredient that takes this pie from delicious to unforgettable, is finely diced candied ginger. The pairing of sweet-tart blackberries with the warm, subtly spicy notes of ginger is a culinary match made in heaven. Ginger doesn’t merely complement; it elevates, adding a sophisticated depth that prevents the pie from being overly sweet or one-dimensional.
The candied ginger pieces are carefully balanced so they don’t overpower the delicate fruit flavors. Instead, they introduce a delightful element of surprise and a gentle warmth that lingers on the palate, making each mouthful a truly exceptional experience. This subtle spicy kick transforms a humble homemade pie into a gourmet dessert, perfect for impressing guests or simply indulging yourself after a long day.
Creating this pie is not just about following a recipe; it’s about embracing the joy of baking, from the tactile sensation of forming the perfect pie dough to the artful weaving of the lattice top. The aroma that will fill your home as this pie bakes is an added bonus – a comforting blend of sweet berries, warm spices, and buttery crust that signals pure culinary bliss.
The foundation of any great pie is its crust, and for this blackberry ginger masterpiece, we’re making a flaky, tender double crust pie dough from scratch. The key to a superior pie crust lies in using cold butter and not overworking the dough. Cold butter creates pockets of steam during baking, which results in those coveted flaky layers. The process of making the dough in a food processor is quick and efficient, helping to keep the butter cold and minimizing handling, ensuring a perfectly tender texture every time.
Once your dough is chilling, the focus shifts to the glorious filling. Fresh blackberries, dark brown sugar for a hint of molasses richness, the star-studded candied ginger, tapioca starch for thickening (it’s superior to flour for fruit pies as it cooks clear and provides a glossy finish), a touch of granulated sugar (adjustable based on the sweetness of your berries), fresh lemon juice to brighten the flavors, and a pinch of cinnamon and salt to round everything out. Each ingredient plays a crucial role in creating a filling that is bursting with flavor, perfectly set, and undeniably delicious.
Assembling the pie, especially the lattice top, is a creative endeavor. Don’t be afraid to experiment with the strip widths or the weaving pattern. The beauty of a homemade lattice pie is its imperfect charm. Each pie tells its own story through the unique patterns of its crust. The egg wash and sparkling sugar provide the finishing touches, giving the crust a beautiful golden sheen and a delightful sugary crunch that contrasts wonderfully with the tender fruit filling.
Baking this pie is a sensory journey. The initial high temperature helps to set the crust quickly and start the juices bubbling, while reducing the heat allows the filling to cook through gently and the crust to achieve a deep golden brown without burning. The crucial step after baking is patience: allowing the pie to cool completely, ideally for at least 2 to 3 hours. This cooling period is essential for the filling to fully set, ensuring clean, beautiful slices that hold their shape. Serving it warm with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream creates an unforgettable dessert experience that captures the essence of summer.
This Blackberry Ginger Lattice Pie isn’t just a recipe; it’s an experience. It’s an ode to fresh, seasonal produce, a testament to the satisfying craft of baking, and a guaranteed crowd-pleaser. Whether you’re an experienced baker or new to the world of pies, this recipe provides detailed steps and valuable tips to guide you to a successful and truly delicious outcome. Prepare to impress your family and friends, or simply treat yourself to a slice of pure homemade bliss.
Blackberry Ginger Lattice Pie
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Ingredients
Double Crust Pie Dough:
- 2½ cups (315g) unbleached all purpose flour
- 1 tablespoon (12g) granulated sugar
- ¾ teaspoon kosher salt
- 8 ounces (230g) cold unsalted butter cut into ½-inch cubes
- ½ cup (120 mL) ice water less or more as needed
Blackberry Ginger Pie Filling:
- 6 cups fresh blackberries roughly 2 lbs
- ¼ cup (50g) lightly packed dark brown sugar
- 3 tablespoons finely diced candied ginger
- 2 tablespoons tapioca starch
- 1 tablespoon (12g) granulated sugar if your blackberries are extremely tart, add a touch more
- juice of ½ lemon
- ½ teaspoon ground cinnamon
- ⅛ teaspoon kosher salt
Egg Wash:
- 1 large egg
- 1 tablespoon heavy cream or whole milk
- sparkling sugar optional
Instructions
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Prepare Pie Dough: In the bowl of a large food processor, combine the unbleached all-purpose flour, granulated sugar, and kosher salt. Pulse several times until these dry ingredients are thoroughly mixed and evenly distributed.
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Add the cold unsalted butter, cut into ½-inch cubes. Pulse the mixture several times until the butter is fully incorporated into the flour and the texture resembles a coarse meal. You should still see some varying sizes of butter pieces, from small crumbs to slightly larger flakes; this variation is key to achieving a truly flaky crust.
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While the food processor is pulsing, slowly drizzle in the ice water. Start with about half a cup, adding a little at a time, as the exact amount needed can vary based on humidity. Continue to pulse until the dough just begins to clump together loosely. Transfer the dough to a clean countertop and gently knead it briefly, just enough until it forms a cohesive ball. Divide the dough into two roughly equal-sized pieces. Flatten each piece into a round disc, wrap tightly in plastic wrap, and refrigerate for a minimum of 2 hours, or ideally, overnight. This chilling time is crucial for developing flavor and preventing shrinkage during baking.
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Prepare the Filling and Assemble: Position a half sheet pan on the lower third rack of your oven. Preheat the oven (with the sheet pan inside) to 425°F (220°C). Heating the sheet pan helps ensure a golden, crisp bottom crust.
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In a large mixing bowl, gently combine the fresh blackberries, lightly packed dark brown sugar, finely diced candied ginger, tapioca starch, granulated sugar, fresh lemon juice, ground cinnamon, and kosher salt. Mix carefully to avoid crushing the delicate berries. Set the filling aside to allow the flavors to meld and the berries to release some of their juices.
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For the egg wash, crack the large egg into a small bowl and add the heavy cream or whole milk. Whisk thoroughly until the mixture is smooth and well combined. This will create a beautiful golden sheen on your crust. Set aside.
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Remove one chilled pie dough disc from the refrigerator, unwrap it, and place it on a lightly floured working surface. Allow the dough to rest at room temperature for 5 to 10 minutes; this makes it easier to roll without cracking. Using a lightly floured rolling pin, roll the dough into a round disc that is roughly 2 inches wider in diameter than your pie pan. Throughout the rolling process, lift and move the dough continuously to prevent it from sticking to your countertop. Carefully transfer the rolled dough to your pie pan. Gently lift and nudge the dough into the edges of the pan without stretching it, which can lead to shrinkage. Using kitchen scissors or a knife, trim any remaining overhang to just 1 inch past the rim of the pie pan.
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Roll out the remaining chilled pie dough disc into a round of approximately 12 or 13 inches in diameter. Using a pastry or pizza cutter, cut the dough into long strips, each about 1½ inches wide. These will form your lattice top.
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Pour the prepared blackberry ginger filling evenly into the pie pan, spreading it gently. Begin your lattice by laying 4 to 6 strips of pie dough across the filling, spaced about ¾ to 1 inch apart. Now, fold back every other strip to the halfway point. Place another long strip of pie dough in the center of the pie, perpendicular to the existing strips. Unfold the previously folded strips back over the perpendicular strip. Next, fold back each strip that is now *under* the newly placed perpendicular strip, and lay down another strip parallel to the first perpendicular one. Unfold the strips back over. Repeat this weaving process with the remaining strips until the entire pie is covered evenly with a beautiful lattice top.
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Trim any excess dough from the lattice strips to match the diameter of the pie dish. Fold the bottom pie dough overhang up and over the edges of the lattice strips, creating a clean, sealed edge. Crimp the pie dough edges as desired using your fingers or a fork for a decorative finish.
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Brush the entire top surface and edges of the pie crust generously with the prepared egg wash. If desired, sprinkle sparkling sugar over the egg wash for added sparkle and crunch. Carefully transfer the pie plate onto the preheated sheet pan in the oven. Bake for 20 minutes at 425°F (220°C). After 20 minutes, reduce the oven temperature to 375°F (190°C) and continue baking for an additional 30 to 40 minutes, or until the crust is a rich golden brown and the filling is visibly bubbling thickly through the lattice openings. If you notice the crust browning too quickly at any point, gently tent the pie with aluminum foil for the remainder of the baking time to prevent over-browning.
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Once baked, carefully remove the pie from the oven and place it on a wire cooling rack. It is absolutely crucial to allow the pie to cool for a minimum of 2 to 3 hours before attempting to slice and serve. This cooling time allows the tapioca starch to fully set the fruit filling, ensuring clean, beautiful slices. Serve warm or at room temperature, ideally accompanied by a scoop of creamy vanilla ice cream or a dollop of fresh whipped cream for an extra touch of indulgence.