Blackberry pie is a classic dessert that captures the essence of summertime. It showcases the natural sweetness and vibrant tartness of ripe blackberries tucked beneath a flaky crust, creating a delightful contrast in textures. The moment you cut into the warm pie, the fragrant juices spill out, calling to mind sun-soaked picnics and cozy family gatherings. Whether you’re gathering for a holiday celebration or simply treating yourself after a long week, this blackberry pie recipe is sure to be a dessert favorite.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Blackberry Pie Recipe
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Blackberry Pie

What makes this recipe truly special is its simplicity and adaptability. Using fresh or frozen blackberries, it allows you to take advantage of seasonal produce while also providing flexibility for year-round cravings. With a homemade buttery crust that’s easy to roll out and a filling that comes together with just a few ingredients, this pie promises a delicious outcome every time. I invite you to grab your ingredients and join me in the kitchen to create this scrumptious treat that will leave everyone asking for seconds!

Why You’ll Love This Recipe

Simple & Quick: You can whip up this pie in under an hour of active prep time!
Irresistible Flavor: The combo of sweet blackberries and just a hint of cinnamon will have everyone coming back for more.
Eye-Catching Appeal: The lattice topping not only looks impressive but also lets those gorgeous blackberries shine through.
Flexible Serving: Perfect for any occasion—serve it warm at a summer barbecue or chilled as a refreshing dessert.
Diet-Friendly Options: You can make this pie gluten-free with the right crust substitutions without sacrificing taste.

Ingredients You’ll Need

2 recipes all butter pie crust: You can use a store-bought crust or make your own from scratch for added richness.
1 egg: This will be used for the eggwash, giving the crust a beautiful shiny finish.
12 tablespoons (170g) cold unsalted butter: Cold butter is crucial for creating that flakiness in the pie crust.
⅔ cup (133g) granulated sugar: This balances the tartness of the blackberries.
1 ½ cups (186g) all-purpose flour: Essential for the structure of your crust; feel free to substitute with gluten-free flour if needed.
Pinch salt: Enhances the overall flavor of the pie.
5 cups blackberries (about 24 ounces or 650g): Fresh is best, but frozen can work too; just ensure they are thawed and drained.
⅔ cup (133g) granulated sugar (for the filling): Sweetens the berry mixture beautifully.
1 tablespoon lemon juice: Brightens up the flavors and adds a nice zing.
¼ teaspoon ground cinnamon: This warm spice complements the berries perfectly.
4 tablespoons (30g) cornstarch: Acts as a thickener for the filling, preventing a soupy pie.

How to Make Blackberry Pie Recipe

Prepare the Pie Crusts: Roll out your two pie crusts into circles with approximately a 9-10” diameter. Place one crust into a 9” pie plate. Chill both the pie plate and rolled crust for at least 30 minutes.
Slice the Crust: Remove the second rolled pie crust from the refrigerator, and slice it into strips, about ½-¾” thick. Chill those strips for another 10 minutes.
Make the Filling: In a medium bowl, gently mix the blackberries, ⅔ cup (133g) granulated sugar, lemon juice, ground cinnamon, and cornstarch. Make sure your berries are thawed and drained to keep the pie from becoming too watery.
Assemble the Pie: Add the berry mixture to the chilled pie crust in the pie plate, spreading it evenly.
Create the Lattice Top: Remove the crust strips from the fridge. Start at one edge of the pie, placing every other strip equally distant from each other. You’ll be creating a lattice by folding back every other strip and placing a new strip perpendicular to the existing ones.
Finish the Lattice: Continue this process of laying down strips and folding back existing strips until the entire pie is covered. Crimp the edges of the pie for a decorative touch.
Prepare for Baking: Brush the crust with the egg wash and sprinkle sugar on top for added sweetness. Cover the edges with a pie shield to prevent burning.
Bake the Pie: Place the assembled pie on a cookie sheet to catch any overflow. Bake at 425°F (220°C) for 10 minutes, then reduce the temperature to 350°F (175°C) and bake for another 35-45 minutes or until the edges are slightly golden.
Cool: Allow the pie to cool completely before slicing. Chilling it for a couple of hours will help it set nicely.
Serve: Enjoy your pie with a scoop of ice cream or a dollop of whipped cream for an extra treat!

Storing & Reheating

Store any leftover blackberry pie at room temperature for up to 2 days, or refrigerate it in an airtight container where it can last for up to 5 days. For longer storage, you can freeze your pie for up to 3 months—just wrap it tightly in plastic and then aluminum foil. When you’re ready to enjoy, reheat in a warm oven at 350°F (175°C) for about 15-20 minutes until warmed through, though know the filling may become a bit softer upon reheating.

Chef’s Helpful Tips

Avoid overmixing your pie crust; if you do, it can become tough.
For the flakiest crust, use very cold butter and even chill your mixing bowl beforehand.
If your crust shrinks while baking, try letting it rest longer in the fridge before baking.
If you’re short on time, use store-bought pie filling; just be sure to adjust the sugar levels.
For added flair, sprinkle a little lemon zest into the berry filling; it brightens the flavor beautifully.

Blackberry pie is not just a treat; it’s an experience, and it’s perfect for gatherings or a cozy night in. Each bite brings a taste of nostalgia, reminding one of home-cooked comforts. I encourage you to experiment a bit—maybe add in some diced apples or switch up the sugar for honey. There’s something incredibly satisfying about creating something from scratch and sharing it with loved ones. Enjoy every delicious moment!

Recipe FAQs

Can I use frozen blackberries in the blackberry pie recipe?

Absolutely! Frozen blackberries work beautifully in this pie. Just ensure to thaw and drain them well before adding them to the filling to avoid excess moisture.

How can I tell when my pie is done baking?

Look for golden edges on the crust and bubbly juices around the edges of the filling. You may see the filling begin to ooze slightly, and the crust should feel firm.

Is there a way to make this blackberry pie recipe gluten-free?

Yes, you can use a gluten-free pie crust blend in place of all-purpose flour. Just be sure to check the measurements, as gluten-free flour can sometimes require different ratios.

Can I make blackberry pie ahead of time?

Definitely! You can bake your pie a day in advance and store it in the refrigerator. Just pop it in the oven for a few minutes to warm it up before serving!

More Desserts & Appetizers Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Blackberry Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Dorothy
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Yield: 10 servings 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

Print Recipe

Description

Enjoy a homemade blackberry pie filled with juicy blackberries, a buttery crust, and hints of cinnamon. It’s a delightful dessert that brings comfort and flavor, perfect for gatherings or a sweet treat after meals!

Ingredients

Scale

2 recipes all butter pie crust, from a package or from scratch
1 egg, for eggwash
12 tablespoons (170g) cold unsalted butter, diced or grated
⅔ cup (133g) granulated sugar
1 ½ cups (186g) all-purpose flour
Pinch salt
5 cups blackberries, about 24 ounces or 650g
⅔ cup (133g) granulated sugar, plus more for sprinkling
1 tablespoon lemon juice
¼ teaspoon ground cinnamon
4 tablespoons (30g) cornstarch

Cook Mode Prevent your screen from going dark

Instructions

Roll out two pie crusts to circles about 9-10 inches in diameter. Place one crust in a 9-inch pie plate and chill both the pie plate and crust for at least 30 minutes.
Remove the rolled-out pie crust from the refrigerator and slice into strips, approximately ½-¾ inch wide. Chill these strips for another 10 minutes.
Prepare the filling and pour it into the chilled pie crust.
Using every other strip from the sliced crust, start placing them equally spaced across the pie.
Fold back every other strip and lay a perpendicular strip across them, then lay the folded strips flat again.
Repeat the previous step until the pie is completely covered with crust. Crimp the edges as desired.
Brush the crust with eggwash and sprinkle sugar on top. Cover the edges with a pie shield.
Bake on a cookie sheet at 425°F for 10 minutes. Then reduce the temperature to 350°F and bake for an additional 35-45 minutes until the crust is starting to turn golden brown.

Notes

For a thicker filling, let the blackberry pie cool before cutting into it.
Serve with whipped cream or vanilla ice cream for a delightful dessert experience.
Store leftovers in the refrigerator for up to four days.