Blackberry pie is one of those timeless desserts that brings a burst of summer flavors to your table, even in the dead of winter. The slight tartness of fresh blackberries paired with a buttery crust creates an unforgettable combination that has you coming back for just one more slice. This pie is everything you want in a dessert—rich, comforting, and a real crowd-pleaser. Whether you serve it warm, with a scoop of vanilla ice cream melting on top, or chilled with a dollop of whipped cream, this blackberry pie recipe is sure to become a cherished 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

I still remember the first time I made blackberry pie in my kitchen. The moment I combined the berries and sugar, that glorious aroma filled the air, and the excitement was palpable. As I pulled the perfectly baked pie from the oven, the golden crust beckoned, and my family couldn’t resist digging in. Each bite was a celebration, a reminder of sunny days spent berry-picking and the joy of making memories around the table. Trust me, once you taste this pie, you’ll understand why it’s a staple in many homes!

Why You’ll Love This Recipe

Simple & Quick: With just a few easy steps, you can have this delightful dessert ready to bake in no time.
Irresistible Flavor: The natural sweetness of blackberries shines with a hint of lemon and a sprinkle of cinnamon.
Eye-Catching Appeal: The beautiful lattice crust has a rustic charm that will impress your guests.
Flexible Serving: Perfect for casual get-togethers, family dinners, or special occasions.
Affordable Ingredients: Most items are kitchen staples, keeping your budget in check.

Ingredients You’ll Need

2 recipes all-butter pie crust: Use a pre-packaged option for a quick assembly or make it from scratch for an extra touch of love.
1 egg: This will be your egg wash, giving the crust a lovely golden sheen.
12 tablespoons (170g) cold unsalted butter: Diced or grated, this adds richness to your pie filling.
⅔ cup (133g) granulated sugar: Enhances the flavor of the blackberries.
1 ½ cups (186g) all-purpose flour: Provides the structure needed for your buttery crust.
Pinch salt: Balances the sweetness and enhances all the flavors.
5 cups blackberries (about 24 ounces or 650g): These should be fresh or thawed if frozen, bringing tartness and vibrant color.
⅔ cup (133g) granulated sugar (for filling): A second helping of sugar to sweeten the berries.
1 tablespoon lemon juice: Brightens the flavor and enhances the berries’ natural taste.
¼ teaspoon ground cinnamon: Adds warmth and depth to the pie.
4 tablespoons (30g) cornstarch: Thicken the filling, preventing a soggy pie.

How to Make Blackberry Pie Recipe

Prepare the Pie Crusts: Roll out your two pie crusts into circles about 9-10 inches in diameter. Press one crust into your 9-inch pie plate and chill both the pie plate and the rolled-out crust for at least 30 minutes.
Slice and Chill: Remove the rolled-out crust from the fridge and slice it into strips about ½-¾ inch wide. Chill these strips for another 10 minutes.
Make the Filling: In a bowl, mix together 5 cups of blackberries, ⅔ cup of granulated sugar, 1 tablespoon of lemon juice, ¼ teaspoon of ground cinnamon, and 4 tablespoons of cornstarch. Toss gently to combine, ensuring the blackberries are coated evenly. Make sure your berries are thawed if using frozen ones to avoid excess liquid in the pie.
Fill the Pie Crust: Transfer the berry filling into the chilled pie crust, spreading it out evenly.
Create the Lattice Top: Start layering your chilled strips on top of the filling. Use every other strip, laying them equidistant from each other.
Weave the Strips: Fold back every other strip, place a short strip perpendicular, then lay the folded strips back down. Repeat this process until all strips are used to form a beautiful lattice pattern.
Trim and Crimp Edges: Use kitchen shears to trim excess crust hanging over the edge, then crimp the edges to seal the pie.
Add Eggwash: Brush the crust with beaten egg and sprinkle a little additional sugar on top for added sweetness and color.
Bake the Pie: Preheat your oven to 425°F. Place a cookie sheet under the pie (to catch any drips) and bake for 10 minutes. Then, reduce the temperature to 350°F and continue baking for another 35-45 minutes, or until the edges are golden brown and the filling is bubbling.
Cool for Slicing: Allow the pie to cool completely before slicing, or chill for a few hours in the fridge for the best results. Serve with ice cream or a dollop of whipped cream, if desired.

Storing & Reheating

To store your blackberry pie, keep it covered at room temperature for up to 2 days. For longer storage, refrigerate it in an airtight container for up to 5 days. If you have leftovers that you won’t consume within a week, consider freezing slices wrapped in plastic wrap and aluminum foil for up to 3 months. To reheat, place the pie in a preheated oven at 350°F for about 15-20 minutes. The flavor will remain delightful, though the texture of the crust may soften a bit after freezing.

Chef’s Helpful Tips

Avoid a soggy bottom: Ensure the blackberries are drained well if using frozen ones. Excess moisture can ruin the crust.
Work with cold ingredients: Keep your butter cold until it’s time to mix it into the flour for a flaky crust.
Chill your pie crust: Chilling helps the crust maintain its structure and prevents shrinking during baking.
Use a pie shield: If the edges are browning too quickly, cover them with a pie shield or strips of aluminum foil to protect them.
Experiment with flavors: Add a bit of almond extract to the filling for a delightful twist.
Make it ahead: You can prepare the crust and filling a day in advance; just assemble and bake when you’re ready.

There’s something undeniably comforting about homemade blackberry pie. This recipe combines simple ingredients into a delicious dessert that will create memories for years to come. The balance of tart blackberries and sweet filling enveloped in a flaky crust is simply irresistible. Experiment with your favorite toppings, whether it’s a drizzle of cream or a scoop of ice cream, and enjoy the fruits of your labor. This pie is perfect for all occasions—birthdays, summer barbecues, or just a cozy night in. I hope you enjoy making and sharing this delightful blackberry pie recipe!

Recipe FAQs

Can I use frozen blackberries instead of fresh?

Absolutely! Frozen blackberries work just fine in this recipe. Just be sure to thaw and drain them before mixing with the sugars and cornstarch to prevent excess moisture in your pie.

How can I ensure my crust is flaky?

Using cold ingredients is key! Make sure your butter is chilled before cutting it into the flour. Additionally, letting your crust chill helps prevent it from shrinking while baking.

Can I prepare the pie ahead of time?

Yes, you can assemble the pie a day in advance. Just cover it and store it in the fridge until you’re ready to bake it. If you plan to freeze it, wrap it well in plastic wrap and aluminum foil.

What can I serve with blackberry pie?

Blackberry pie is delicious on its own, but it’s even better with a scoop of vanilla ice cream or a dollop of whipped cream. You can also pair it with yogurt for a lighter option.

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Blackberry Pie

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Author: Anna
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Yield: 10 servings 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

This Blackberry Pie offers a deliciously sweet and tart filling combined with a flaky crust, making it a delightful treat for family gatherings or a cozy dessert at home.

Ingredients

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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

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Instructions

Roll out two pie crusts into circles with approximately 9-10 inch diameter. Place one crust in a 9 inch pie plate and chill both for at least 30 minutes.
Remove the rolled crust and slice it into strips about 1/2-3/4 inch wide. Chill for an extra 10 minutes.
Prepare the filling, then add it to the chilled pie crust.
Take the chilled sliced crust and start arranging the strips equally spaced on top of the pie.
Fold back every other strip, then place a remaining strip perpendicular to them and flatten.
Fold back the remaining strips and add the next smallest strip parallel to the last one, then flatten again.
Repeat this process until all strips are arranged on the pie, crimping the edges as desired.
Brush with eggwash, sprinkle sugar, and cover edges with a pie shield. Bake at 425°F for 10 minutes, then reduce to 350°F and bake for 35-45 minutes until the crust starts to turn golden.

Notes

Chilling the dough helps prevent shrinkage during baking.
You can adjust the sugar level according to the sweetness of the blackberries.
Always check the pie during the last 10 minutes of baking to avoid burning.