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Ingredients
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Filling
Crust
Topping
Method
Filling
- 1
Prepare the Blackberry Filling
In a medium bowl, combine fresh blackberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Gently toss the mixture until the blackberries are well coated. Set aside to let the filling marinate while you prepare the crust.
Crust
- 2
Make the Crust
In a large bowl, whisk together all-purpose flour, granulated sugar, and salt. Cut in the unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- 3
Roll Out the Dough
On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Carefully transfer the rolled dough to a 9-inch pie dish, pressing it gently into the bottom and sides. Trim any excess dough hanging over the edges.
Topping
- 4
Prepare the Topping
In a medium bowl, combine rolled oats, brown sugar, cinnamon, and melted unsalted butter. Stir until the mixture is well combined and crumbly.
Assembly
- 5
Assemble the Pie
Preheat the oven to 375°F (190°C). Pour the blackberry filling into the prepared crust, spreading it evenly. Sprinkle the oat topping over the blackberries, covering them completely.
- 6
Bake the Pie
Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the filling is bubbly. Allow to cool for at least 15 minutes before slicing and serving.
