Blackberry Pie

Preheat Oven Preheat the oven to 375°F (190°C).

Make the Pie Crust In a large mixing bowl, combine the all-purpose flour, salt, and granulated sugar for the pie crust. Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Gradually add the ice water, starting with 1/4 cup, and mix until the dough comes together. Add more ice water if needed. Divide the dough in half.

Prepare the Pie Crust On a lightly floured surface, roll out one half of the pie crust into a circle large enough to fit into a 9-inch (23 cm) pie dish. Carefully transfer the crust to the pie dish and press it into the bottom and sides. Trim any excess dough.

Make the Blackberry Filling In a large bowl, combine the fresh blackberries, granulated sugar, cornstarch, lemon juice, lemon zest, and vanilla extract for the blackberry filling. Mix until the blackberries are coated with the sugar mixture.

Assemble the Pie Pour the blackberry filling into the prepared pie crust.

Cover the Pie Roll out the second half of the pie crust into a circle large enough to cover the pie. Place the crust on top of the blackberry filling and seal the edges with your fingers or a fork.

Add Topping Using a sharp knife, make several small slits on the top crust to allow steam to escape during baking. Brush the melted butter over the top crust and sprinkle it with granulated sugar.

Bake the Pie Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, cover it with aluminum foil.

Serve the Pie Remove the pie from the oven and let it cool for at least 2 hours before serving to allow the filling to set. Serve warm or at room temperature with a scoop of vanilla ice cream, if desired.