Flaky pie crust and sweet blackberries make for a simple yet delicious summer pie. This blackberry pie is easy to make and may just become your new favorite fruit pie!
Preheat oven to 450°F. Move a rack to the lowest position in the oven.
In a small bowl, combine flour and sugar. Set aside.
Roll out half of the pastry and place in a 9-inch pie plate. Chill the bottom crust while you roll out the top crust.
After rolling the pastry for the top crust, remove bottom crust from the refrigerator. Sprinkle 1/3 of the flour-sugar mixture over the bottom crust.
In a bowl, gently toss the blackberries with the cinnamon and another ⅓ of the sugar mixture. Add to the pie plate. Evenly top with the remaining sugar mixture.
Top with the pastry for the top crust. Trim and crimp/flute the edges.
Use a sharp paring knife to cut slits in the top of the pie. If desired, brush the top of the pie with the milk and sprinkle with a bit more granulated sugar.
Set pie on a baking sheet. Bake on the lowest rack for 15 minutes. Reduce oven temperature to 350°F and bake for an additional 40-45 minutes or until crust is golden and the juices are bubbly.
Allow pie to cool completely before slicing and serving.
Notes
If you are making this pie with frozen blackberries, do NOT thaw them and increase the flour in the flour-sugar mixture by 1 tablespoon (7 tablespoons total) to account for the extra juices released by the frozen berries during baking. You may also need to add 5-10 minutes to the total baking time.
Check the pie after about 30 minutes to make sure the edges of the crust are not browning too quickly. If you find that they are, you can cover them lightly with foil or a pie crust shield.