Why You’ll Love This Recipe
Blackberry Pie is a timeless dessert filled with juicy, sweet-tart blackberries and wrapped in a buttery, flaky crust. Whether served warm with a scoop of vanilla ice cream or chilled for a refreshing finish, this pie captures the best of summer fruit in every slice. It’s simple, rustic, and always a crowd favorite.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
fresh or frozen blackberries
granulated sugar
cornstarch
lemon juice
lemon zest (optional)
salt
unsalted butter
egg (for egg wash)
pie crust (homemade or store-bought, top and bottom)
directions
Preheat your oven to 375°F (190°C).
If using frozen blackberries, thaw and drain them first.
In a large bowl, combine blackberries, sugar, cornstarch, lemon juice, lemon zest (if using), and salt. Stir gently to coat the berries evenly.
Roll out the bottom pie crust and place it into a 9-inch pie dish.
Pour the blackberry filling into the crust and dot with small pieces of butter.
Top with the second crust—either a full sheet or a lattice pattern. Trim and crimp the edges.
Brush the top crust with an egg wash (1 beaten egg with 1 tablespoon water).
Cut small slits in the top if using a full crust for ventilation.
Place the pie on a baking sheet and bake for 45–55 minutes, or until the filling is bubbling and the crust is golden brown.
Cool for at least 2–3 hours before slicing to allow the filling to set.
Servings and timing
This recipe yields 1 standard 9-inch pie (about 8 slices).
Preparation time: 20 minutes
Baking time: 45–55 minutes
Cooling time: 2–3 hours
Total time: 3 hours 15 minutes
Variations
Add a pinch of cinnamon or nutmeg for warmth.
Mix in raspberries or blueberries for a berry blend.
Use a crumb topping instead of a top crust.
Sprinkle coarse sugar on top before baking for a sweet crunch.
storage/reheating
Store at room temperature (loosely covered) for up to 2 days or refrigerate for up to 5 days.
Reheat slices in the microwave for 20–30 seconds or in a 325°F oven for 10–15 minutes.
Freeze fully baked pie for up to 3 months—thaw overnight before serving.
FAQs
Can I use frozen blackberries?
Yes, just thaw and drain them to avoid excess moisture.
Why is my filling runny?
Let the pie cool completely so the filling can thicken, and ensure you use enough cornstarch.
Can I make the pie crust from scratch?
Absolutely—homemade crust adds even more flavor and flakiness.
Do I have to use a top crust?
No, a crumble or streusel topping works just as well.
Is this pie very sweet?
It’s balanced, but you can adjust the sugar based on the sweetness of the berries.
What’s the best way to thicken the filling?
Cornstarch works best—it thickens as it bakes and cools.
Can I make it ahead of time?
Yes, it tastes even better the next day.
Do I need to blind bake the crust?
No, it bakes fully with the filling in this recipe.
What’s the best way to serve it?
Warm with vanilla ice cream or whipped cream.
Can I skip the egg wash?
You can, but it gives the crust a beautiful golden finish.
Conclusion
Blackberry Pie is a classic dessert that delivers rustic charm and rich berry flavor in every bite. Whether made for a summer picnic, holiday table, or casual get-together, this pie is a delicious celebration of simple ingredients and timeless baking. Serve it once, and it’s sure to become a seasonal favorite.
Print
Blackberry Pie
- Prep Time: 20 mins
- Cook Time: 55 mins
- Total Time: 3 hrs (including cooling)
- Yield: 8 servings (1 9-inch pie)
- Category: Dessert / Pie
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A classic, rustic blackberry pie with a flaky, buttery crust and sweet-tart blackberry filling—perfectly balanced and ideal for summer desserts.
Ingredients
- 4 cups fresh blackberries (or frozen, thawed)
- ¾ cup granulated sugar
- ¼ cup brown sugar, packed
- 3 Tbsp cornstarch
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
- ¼ tsp ground cinnamon (optional)
- 2 Tbsp unsalted butter, cut into small pieces
- 1 double pie crust (store-bought or homemade), including top and bottom
- 1 egg, beaten (for egg wash)
- 1 Tbsp coarse sugar (for sprinkling on top)
Instructions
- Preheat oven to 375°F (190°C). Place a pie plate on a baking sheet.
- Roll out bottom crust and fit into pie plate, trimming overhang to about ½ inch.
- In a bowl, gently toss blackberries with granulated sugar, brown sugar, cornstarch, lemon juice, vanilla, and cinnamon until evenly coated.
- Pour mixed berries into prepared crust and dot evenly with butter pieces.
- Roll out top crust; place over filling. Trim excess leaving about ½ inch overhang, then flute or crimp edges to seal.
- Cut a few vent slits in the top crust. Brush surface with beaten egg and sprinkle with coarse sugar.
- Optional: wrap pie edges with foil to prevent overbrowning.
- Bake for 45–55 minutes, until crust is golden and filling is bubbling through vents.
- If edges brown too quickly, cover them after about 30 minutes with foil.
- Remove pie from oven and let cool on rack for at least 2 hours to set the filling.
- Slice and serve plain, with whipped cream or a scoop of vanilla ice cream.
Notes
- Use fresh, ripe berries for best flavor and texture.
- If using frozen blackberries, thaw and drain excess liquid before mixing.
- Adjust sweetness to taste—add more sugar if berries are very tart.
- For a lattice crust, cut top dough into strips and weave before crimping edges.
- Leftover pie can be stored loosely covered at room temperature for 1 day or refrigerated up to 4 days.
- Rewarm slices in a 350°F oven for 10 minutes to refresh crust.