Blackberry Pie

Why You’ll Love This Recipe

Blackberry Pie is a classic dessert that showcases the natural sweetness and tartness of fresh blackberries encased in a buttery, flaky crust. With a rich filling that bubbles up beautifully as it bakes, this pie is perfect for summer gatherings, holiday dinners, or simply to enjoy a taste of nostalgia. It’s simple, rustic, and always a crowd-pleaser.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

fresh blackberriesgranulated sugarsaltcornstarchlemon juiceground cinnamonunsalted butterdouble pie crust (homemade or store-bought)egg (for egg wash)coarse sugar (optional, for topping)

directions

Preheat your oven to 400°F (200°C) and place a baking sheet on the lower rack to catch any drips.

In a large bowl, combine the blackberries, sugar, salt, cornstarch, lemon juice, and cinnamon. Gently toss until the berries are well coated.

Roll out the bottom pie crust and place it in a 9-inch pie dish. Trim the edges.

Pour the blackberry mixture into the crust and dot the top with small cubes of butter.

Roll out the top crust and place it over the filling. You can use a full crust with slits or create a lattice pattern.

Seal the edges and crimp as desired. Brush the top crust with egg wash and sprinkle with coarse sugar if using.

Bake the pie for 20 minutes at 400°F, then reduce the temperature to 375°F (190°C) and continue baking for 30-35 minutes, or until the crust is golden and the filling is bubbling.

Allow the pie to cool for at least 3 hours before slicing to let the filling set properly.

Servings and timing

This recipe yields 8 slices.Preparation time: 20 minutesBaking time: 50-55 minutesCooling time: 3 hoursTotal time: 4 hours 15 minutes

Variations

Add a handful of raspberries or blueberries for a mixed berry pie.

Use orange zest instead of lemon juice for a citrusy twist.

Include a dash of nutmeg or allspice for a warm spice flavor.

Try a crumble topping instead of a top crust for a different texture.

storage/reheating

Store leftover pie covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.To reheat, place slices in a 300°F oven for 10-15 minutes or microwave individual slices for about 30 seconds.Pie can also be frozen for up to 3 months—wrap tightly and thaw in the refrigerator before serving.

FAQs

Can I use frozen blackberries?

Yes, but thaw and drain them first to reduce excess moisture.

Why is my pie filling runny?

It may not have cooled long enough or didn’t have enough thickener. Make sure to let the pie cool completely.

Can I use store-bought pie crust?

Absolutely. It’s a great time-saver and still tastes delicious.

Do I need to blind bake the crust?

No, blind baking is not necessary for this recipe.

How do I prevent a soggy bottom crust?

Place the pie on a hot baking sheet and avoid overfilling with juicy fruit.

Can I make this pie gluten-free?

Yes, use a gluten-free pie crust and substitute cornstarch with a gluten-free thickener like tapioca starch.

How do I know when the pie is done?

The filling should be bubbling through the vents or lattice, and the crust should be deeply golden brown.

What’s the best way to serve blackberry pie?

Warm or at room temperature, with a scoop of vanilla ice cream or a dollop of whipped cream.

Can I make the pie ahead of time?

Yes, you can make it a day in advance and store it covered at room temperature.

Do I need to chill the dough before baking?

Yes, chilling helps prevent shrinkage and creates a flakier crust.

Conclusion

Blackberry Pie is a timeless dessert that highlights the beauty of seasonal fruit wrapped in a golden, flaky crust. Whether served warm with ice cream or cold the next day, it’s a satisfying and comforting treat that never goes out of style. Perfect for all occasions, it’s a pie you’ll come back to again and again.

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