Blackberry pie is one of those timeless desserts that brings the taste of summer to your table, no matter the season. With juicy blackberries bursting with flavor, encased in a buttery, flaky crust, each slice is a slice of pure joy. The contrast between sweet and slightly tart blackberries makes this pie irresistible, whether you’re enjoying it warm with a scoop of vanilla ice cream or cooled and served with whipped cream on the side.

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 first stumbled upon this blackberry pie recipe during a visit to my grandmother’s cozy farmhouse. The smell of fresh blackberries bubbling away on the stovetop while she rolled out the pie crust was enough to awaken my sweet tooth. I knew I had to replicate that experience in my kitchen, and let me tell you, it’s a culinary adventure worth embarking on. It’s surprisingly easy to make, budget-friendly, and perfect for any gathering or quiet night at home. So gather your ingredients, roll up your sleeves, and let’s get baking!

Why You’ll Love This Recipe

Simple & Quick: Just a couple of hours from prep to enjoying a slice.
Irresistible Flavor: The sweet-tart blackberries combined with the buttery crust offers a delightful taste.
Eye-Catching Appeal: This pie has a rustic charm that makes it look as good as it tastes.
Flexible Serving: Perfect for dessert, brunch, or even breakfast if you’re feeling indulgent!
Diet-Friendly Options: Can be adapted for gluten-free diets with suitable flour substitutes.

Ingredients You’ll Need

2 recipes all-butter pie crust: This forms the delicious base and top of your pie. You can choose to make it from scratch or buy premade.
1 egg, for egg wash: This helps give your pie that golden, shiny finish.
12 tablespoons (170g) cold unsalted butter, diced or grated: Used in the crust for flakiness and moisture.
⅔ cup (133g) granulated sugar: Sweetens the filling and balances the tartness of the blackberries.
1 ½ cups (186g) all-purpose flour: The main component of your pie crust.
Pinch salt: Enhances flavor and balances the sweetness.
5 cups blackberries (about 24 ounces or 650g): Fresh or frozen, these are the stars of the show.
⅔ cup (133g) granulated sugar, plus more for sprinkling: Added to the berry filling and for the top crust.
1 tablespoon lemon juice: Brightens the flavors and complements the blackberries.
¼ teaspoon ground cinnamon: Adds a warm, comforting flavor.
4 tablespoons (30g) cornstarch: Acts as a thickener for the filling, helping to keep your pie from being too runny.

How to Make Blackberry Pie Recipe

Prepare the Crust: Roll out two pie crusts into circles with a diameter of approximately 9-10 inches. Carefully fit one crust into a 9-inch pie plate and chill both the pie plate and the rolled crust for at least 30 minutes. Chilling helps maintain a flaky texture.
Slice and Chill: Once chilled, take the rolled-out pie crust and slice it into strips, about ½ to ¾ inch wide. Chill these strips for an additional 10 minutes while you prepare the filling.
Make the Filling: In a medium bowl, mix together 5 cups of blackberries, ⅔ cup granulated sugar, 1 tablespoon lemon juice, ¼ teaspoon ground cinnamon, and 4 tablespoons cornstarch. Ensure your blackberries are thawed and drained if using frozen, as excess liquid can make your pie soggy. Toss gently to combine, making sure the blackberries are evenly coated.
Fill the Pie: Remove the chilled pie crust from the fridge and fill it with the blackberry mixture, spreading it out evenly.
Create the Lattice Top: Take the chilled crust strips and start placing every other strip across the pie, spacing them evenly. Begin at one end, folding back every other strip to allow room for the next strip. Lay it perpendicularly across the first layer, then fold the other strips back down. Continue this weaving technique until all of the crust has been used.
Crimp Edges and Beat Egg: Crimp the edges of the pie as desired to seal the filling in. Brush the top with the egg wash and sprinkle a bit of sugar over the crust for added sweetness and crunch.
Bake: Place the pie on a cookie sheet (to catch any overflow) and bake in a preheated oven at 425°F for 10 minutes. After that, reduce the oven temperature to 350°F and bake for an additional 35-45 minutes, until the filling is bubbly and the crust begins to turn golden brown.
Cool Before Serving: Once baked, allow the pie to cool completely before slicing. For best results, chill the cooled pie for a few hours to help it set and prevent runniness when slicing.
Serve: Enjoy your pie as is or add a scoop of vanilla ice cream or dollop of whipped cream for the ultimate treat!

Storing & Reheating

Store your blackberry pie at room temperature for up to 2 days. If you wish to keep it longer, refrigerate it in an airtight container for up to a week. For extended storage, freeze the pie by wrapping it tightly in plastic wrap and then aluminum foil, ensuring it’s well protected; it will stay good for up to 3 months. To reheat, place the pie in an oven at 350°F for about 20-25 minutes until warmed through. Note that freezing may alter the texture slightly, so a warm reheat can help make it taste fresh again.

Chef’s Helpful Tips

Avoid a soggy crust by making sure your berries are thawed and drained if using frozen ones.
For an extra flaky crust, use cold butter and ensure not to overwork the dough when making the crust.
Control the sweetness! Adjust the sugar in the filling if your blackberries are particularly sweet or tart.
If looking for a twist, add a splash of vanilla extract or almond extract to the filling for depth.
Use a pie shield after the first 20 minutes of baking to prevent the crust edges from browning too quickly.

It’s hard to beat the satisfaction of presenting a homemade blackberry pie. With its juicy filling and flaky crust, this dessert is bound to have everyone coming back for more. Don’t hesitate to try variations, like mixing in other fruits or spices. The opportunities are endless, and that’s the beauty of baking! Enjoy each delicious bite.

Recipe FAQs

Can I use frozen blackberries for this pie?

Absolutely! Frozen blackberries work great; just ensure they are fully thawed and drained to prevent excess moisture in your pie.

How do I prevent my pie crust from getting soggy?

To avoid a soggy bottom crust, chill your crust before baking, and make sure any fruit filling is well-drained. Additionally, baking on a preheated cookie sheet helps with even cooking.

Can I make this pie ahead of time?

Certainly! You can prepare the pie a day in advance and store it in the refrigerator. Just be sure to allow it to cool completely before covering and storing.

Can I substitute the sugar in the filling?

Yes! You can use alternatives like honey, maple syrup, or artificial sweeteners if desired, adjusting the amount to taste based on sweetness preference.

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Blackberry Pie

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

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Description

Enjoy a slice of homemade Blackberry Pie made with plump blackberries and a flaky crust. This simple dessert is perfect for gatherings or a family treat!

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

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Instructions

Roll out two pie crusts into circles of approximately 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 crust, slice it into strips about 1/2-3/4 inch wide, and chill again for 10 minutes.
Prepare the filling and add it to the chilled pie crust.
Take the sliced crust and start at one edge of the pie, placing every other strip evenly spaced on top of the pie.
Fold back every other strip and place the next shortest strip perpendicular to the ones already on the pie. Flatten the folded strips.
Repeat until all the crust is used, crimping the edges as desired.
Brush the pie crust with eggwash, sprinkle with sugar, and cover the edges with a pie shield.
Bake on a cookie sheet for 10 minutes at 425°F, then reduce the temperature to 350°F and bake for an additional 35-45 minutes until the crust begins to turn golden brown.

Notes

If using store-bought pie crust, ensure it’s thawed properly before rolling out.
For best flavor, use ripe blackberries for the filling.
Let the pie cool before slicing to help maintain its shape.