This blackberry pie recipe is the one I reach for every summer when the berries at the market are so ripe they’re practically bursting.
It’s a classic double crust pie with a thick, jammy filling and a flaky, buttery crust, no fancy techniques required.
If you’ve got a pile of fresh blackberries and an afternoon to spare, this is exactly the kind of old fashioned dessert that turns a Sunday into something special.
It works just as well with frozen berries too, so you’re not limited to peak season.
I’ve made this pie more times than I can count over the years, tweaking the sugar and cornstarch ratios until the filling finally set the way I wanted.
What you get now is a version that slices cleanly without sacrificing that juicy, fresh berry flavor.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 55 minutes |
| Total Time | 1 hour 25 minutes (plus cooling) |
| Servings | 8 slices |
| Difficulty Level | Easy |
My neighbor drops off grocery bags of blackberries from her backyard bushes every July, and this pie is always the first thing I make with them.
I first started making this apple blackberry pie years ago and eventually stripped it back to let the blackberries shine on their own.
Why You’ll Love This Blackberry Pie Recipe
This pie hits that sweet spot between tart and sweet, with a filling that sets up thick instead of running all over the plate.
The crust bakes up golden and flaky every time, and the whole thing comes together with ingredients you probably already keep on hand.
- Thick, jammy filling that holds its shape when sliced
- Works with fresh or frozen blackberries
- Classic double crust with a buttery, flaky texture
- No fancy equipment or techniques needed
- Freezes beautifully for make ahead baking
My go to trick for keeping the flavor bright is a good hit of lemon, the same move that makes my blackberry peach galette taste so fresh.
Ingredients
Everything here is straightforward, and the star of the show is obviously the blackberries.
Use the ripest ones you can find for the best flavor.
- 2 pie crusts, homemade or store bought (top and bottom)
- 6 cups fresh or frozen blackberries
- 3/4 cup granulated sugar
- 1/3 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
- 1 large egg, beaten (for egg wash)
- 1 tablespoon turbinado sugar, for topping
If your blackberries are on the tart side, feel free to bump the sugar up to a full cup.
I learned that trick while testing my blackberry crumb cake with cream cheese, where the berries needed a little extra sweetness too.
Kitchen Equipment Needed
Nothing unusual here, just the basics you’d use for any pie. A few good tools do make the process smoother though.
- 9 inch pie dish
- Mixing bowls
- Rolling pin
- Pastry brush
- Small saucepan
- Cooling rack
- Baking sheet, for catching drips
Read Also: Blackberry Lemon Poppy Seed Muffins
Recommended Products for This Recipe
These are a few products I personally use and keep coming back to when I make this pie.
None of these are required, but they make the process a lot easier and give you better results.
1. Ceramic Deep Dish Pie Pan
A deep dish pan gives the filling room to bubble without spilling over the edges.
It also helps the bottom crust bake through fully instead of turning soggy under all that fruit.
2. Fresh Blackberries, Bulk Pack
When my local market runs out of good berries, I order a bulk pack online so I never have to skip making this pie.
Consistent size and ripeness make a real difference in how the filling sets.
3. Adjustable Pie Crust Shield
This little tool clips onto the edge of the pie and stops the crust from over browning before the filling is fully cooked.
It saved more than one pie for me during testing.
4. Stainless Steel Pastry Blender
If you’re making your crust from scratch, this cuts the butter into the flour quickly and keeps everything cold, which is the whole secret to a flaky crust.
Step-by-Step Instructions: How to Make Blackberry Pie
1. Prepare the Crust
- If using store bought crust, let it sit at room temperature for about 10 minutes so it’s easier to unroll without cracking.
- If making your own, roll out one disc of dough on a lightly floured surface into a 12 inch circle.
- Carefully transfer the dough into your 9 inch pie dish, pressing it gently into the bottom and up the sides.
- Trim any excess dough hanging over the edge, leaving about an inch of overhang, then refrigerate the lined dish while you make the filling.
2. Make the Blackberry Filling
- In a large bowl, gently combine the blackberries, granulated sugar, cornstarch, lemon juice, lemon zest, and salt.
- Stir carefully so you don’t crush the berries too much, just enough to coat everything evenly.
- Let the mixture sit for about 10 minutes so the sugar starts to draw out the juices from the berries.
- Give it one more gentle stir before assembling the pie.
3. Assemble the Pie
- Pour the blackberry filling into the prepared bottom crust, spreading it into an even layer.
- Scatter the small pieces of butter evenly over the top of the filling.
- Roll out the second disc of dough and lay it over the top of the pie, either as a full round with vents cut in or as a lattice.
- Trim the excess dough, then crimp the top and bottom crusts together around the edge to seal.
4. Add the Finishing Touches
- Brush the top crust generously with the beaten egg wash, making sure to cover the edges too.
- Sprinkle the turbinado sugar evenly over the top for a bit of crunch and shine.
- Place the assembled pie in the freezer for 15 minutes before baking, this helps the crust hold its shape in the oven.
5. Bake the Pie
- Preheat your oven to 425 degrees Fahrenheit and place a baking sheet on the lower rack to catch any drips.
- Place the pie on the baking sheet and bake for 20 minutes at 425 degrees.
- Reduce the oven temperature to 375 degrees and continue baking for another 30 to 35 minutes, until the crust is deep golden brown and the filling is bubbling through the vents.
- If the edges start browning too quickly, cover them loosely with foil or a crust shield partway through baking.
6. Cool Before Slicing
- Remove the pie from the oven and set it on a cooling rack.
- Let it cool for at least 3 hours before slicing, this gives the filling time to set properly.
- Slicing too early will give you a beautiful but runny piece of pie, so patience really does pay off here.
You might also enjoy: Blackberry Bread
Tips for The Best Blackberry Pie
A few small details make the difference between a good blackberry pie and a great one.
- Keep your butter and dough cold throughout the process for the flakiest crust
- If using frozen berries, do not thaw them first, add them straight to the filling
- Always bake with a sheet pan underneath to catch bubbling juices
- Let the pie cool completely before slicing for clean pieces
- Brush the crust edges with egg wash too, not just the top, for even browning
I learned the frozen berry trick the hard way while testing my blackberry hot chocolate, thawed berries release way more liquid than you’d expect.
Serving Suggestions
Warm blackberry pie is best served with something cold and creamy to balance it out.
A scoop of vanilla ice cream is the classic move, but there are plenty of other ways to serve it too.
- A generous scoop of vanilla ice cream
- A dollop of freshly whipped cream
- A drizzle of warm caramel sauce
- Alongside a mug of coffee for a cozy afternoon treat
- Paired with a slice of sharp cheddar, an old Southern tradition
For a full dessert spread, try setting this pie out next to Marionberry Pie so guests can compare berry flavors.
Variations of Blackberry Pie
Once you’ve made this recipe a couple of times, it’s easy to start playing around with it.
- Mixed berry version: swap half the blackberries for raspberries or blueberries
- Lattice top: weave strips of dough for a more decorative finish
- Crumble top: replace the top crust with a buttery streusel topping
- Spiced version: add a pinch of cinnamon or cardamom to the filling
- Hand pies: divide the filling into small individual pastries instead of one large pie
I learned the streusel swap works especially well after making my boysenberry pie that way, it adds a nice crunch against the soft filling.
Storage and Reheating
This pie keeps well for several days, which makes it a great make ahead dessert.
- Store covered at room temperature for up to 2 days
- Refrigerate for up to 5 days for longer storage
- Reheat individual slices in the oven at 300 degrees for about 10 minutes
- Freeze the baked pie, wrapped tightly, for up to 3 months
- Thaw overnight in the refrigerator before reheating
I usually slice and freeze individual portions rather than the whole pie, so I can pull out just one piece at a time whenever a craving hits.
It thaws and reheats just as well in smaller portions.
I learned to always reheat in the oven rather than the microwave after a soggy attempt with my black raspberry pie, the oven keeps the crust crisp.
Nutritional Facts
Here’s a general breakdown per slice, based on 8 servings. Actual values will vary depending on your specific ingredients and crust.
| Nutrition Per Slice | |
|---|---|
| Calories | 320 |
| Total Fat | 13g |
| Carbohydrates | 48g |
| Sugar | 22g |
| Fiber | 5g |
| Protein | 3g |
For comparison, my raspberry pie comes in fairly close in calories, since the crust makes up most of the count either way.
Health Benefits of Key Ingredients
Blackberries are the real nutritional standout in this pie, packed with antioxidants and fiber.
While this is still very much a dessert, a few of these ingredients bring some genuine nutritional value along for the ride.
- Blackberries are rich in vitamin C and antioxidants
- Blackberries provide a good source of dietary fiber
- Lemon juice adds vitamin C and helps balance sweetness naturally
- Butter provides fat soluble vitamins like vitamin A
It’s the same reason I love baking with berries generally, whether that’s this pie or my blueberry crumble pie.
FAQs About Blackberry Pie
1. Can I use frozen blackberries instead of fresh?
Yes, frozen blackberries work great in this recipe. Add them straight from the freezer without thawing so the filling doesn’t turn watery.
2. Why is my blackberry pie filling runny?
This usually happens when the pie is sliced before it has fully cooled.
Give it at least 3 hours to set so the cornstarch can properly thicken the filling.
3. Do I need to pre-cook the blackberry filling?
No, this recipe doesn’t require pre-cooking the filling on the stove.
Mixing the berries with the sugar and cornstarch and baking everything together works just fine.
4. Can I make this pie ahead of time?
Absolutely, this pie actually tastes great the next day. Bake it up to 2 days in advance and store it covered at room temperature.
5. What can I use instead of a lattice top?
A solid top crust with a few vents cut into it works perfectly well.
You can also try a crumble topping if you want something a little different.
Classic Blackberry Pie
Ingredients
- 2 pie crusts homemade or store bought (top and bottom)
- 6 cups blackberries fresh or frozen (do not thaw if frozen)
- 3/4 cup granulated sugar use up to 1 cup if berries are very tart
- 1/3 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter cut into small pieces
- 1 large egg beaten (for egg wash)
- 1 tablespoon turbinado sugar for topping
- vanilla ice cream for serving (optional)
- freshly whipped cream for serving (optional)
- warm caramel sauce for serving (optional)
- sharp cheddar cheese for serving (optional)
Equipment
- 9-inch pie dish Deep dish recommended for best results
- Mixing bowls
- Rolling Pin
- Pastry brush
- Small saucepan (optional) for warming caramel sauce
- Cooling rack
- Baking sheet For catching drips
- Ceramic Deep Dish Pie Pan (optional) recommended
- Adjustable pie crust shield (optional) for preventing over-browning
- Stainless Steel Pastry Blender (optional) for cutting butter into flour
Method
- Prepare the crust: If using store bought, let sit at room temperature for 10 minutes. If making your own, roll out one disc on a floured surface to a 12-inch circle. Transfer to a 9-inch pie dish, press into bottom and sides, trim excess leaving 1 inch overhang, then refrigerate.
- Make the filling: In a large bowl, gently combine blackberries, sugar, cornstarch, lemon juice, zest, and salt. Stir carefully to coat evenly without crushing berries. Let sit for 10 minutes, then give one more gentle stir.
- Assemble the pie: Pour filling into the bottom crust and spread evenly. Scatter butter pieces over the top. Roll out the second disc and place over filling (either full round with vents or lattice). Trim excess dough and crimp edges to seal.
- Finish and chill: Brush top crust generously with beaten egg wash, covering edges too. Sprinkle with turbinado sugar. Place assembled pie in freezer for 15 minutes to help crust hold its shape.
- Bake: Preheat oven to 425°F with a baking sheet on the lower rack. Place pie on baking sheet and bake for 20 minutes. Reduce temperature to 375°F and bake another 30-35 minutes until crust is deep golden and filling bubbles through vents. Use foil or crust shield if edges brown too quickly.
- Cool: Remove pie from oven and set on cooling rack. Let cool for at least 3 hours before slicing to allow filling to set properly.
Nutrition
Notes
- For the flakiest crust, ensure all butter and dough stays cold throughout the process. Chill the dough before rolling if it becomes too soft.
- If using frozen blackberries, add them straight to the filling without thawing to prevent excess liquid.
- Always bake with a sheet pan underneath the pie to catch bubbling juices and avoid a messy oven.
- Let the pie cool completely (at least 3 hours) before slicing for clean, neat pieces. Slicing too early will cause the filling to run.
- For even browning, brush the crust edges with egg wash as well as the top.
- Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days for longer storage.
- To freeze, wrap the baked pie tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat individual slices in the oven at 300°F for about 10 minutes to keep the crust crisp. Avoid microwaving as it makes the crust soggy.
- If your blackberries are particularly tart, increase the granulated sugar to 1 cup for a sweeter filling.
- For a delicious variation, try swapping half the blackberries for raspberries or blueberries, or add a pinch of cinnamon or cardamom to the filling.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This blackberry pie is one of those desserts that never goes out of style.
It’s simple, it’s comforting, and it makes any table feel a little more special.
I hope you give it a try this season and let those blackberries shine the way they deserve to.
If you make this pie, I would love to hear how it turned out. Leave a comment below or share a photo, I always enjoy seeing your versions.
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