Print

Blackberry Pie

Print Recipe

A classic blackberry pie with a flaky, buttery crust and a sweet-tart blackberry filling. Perfect for summer desserts or holiday gatherings.

Ingredients

Units Scale
  • 4 cups fresh or frozen blackberries
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon (optional)
  • 1 double pie crust (store-bought or homemade)
  • 1 tablespoon butter, cut into small pieces
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (optional, for topping)

Instructions

  1. Preheat oven to 425°F (220°C).
  2. In a large bowl, gently mix blackberries, sugar, cornstarch, lemon juice, and cinnamon until well combined.
  3. Roll out one pie crust and place it in a 9-inch pie dish.
  4. Pour the blackberry mixture into the crust and dot with butter.
  5. Roll out the second pie crust and place it over the filling. Trim and crimp the edges to seal. Cut slits in the top crust for steam to escape or make a lattice crust if preferred.
  6. Brush the top crust with beaten egg and sprinkle with coarse sugar, if using.
  7. Bake for 15 minutes at 425°F, then reduce temperature to 375°F (190°C) and bake for another 35–40 minutes or until crust is golden and filling is bubbling.
  8. Let pie cool completely before serving to allow the filling to set.

Notes

  • If using frozen blackberries, do not thaw before mixing to avoid excess liquid.
  • Serve with vanilla ice cream or whipped cream for extra indulgence.
  • Use a pie shield or foil to prevent crust edges from over-browning if needed.

Nutrition

Find it online: https://easy-tapas-recipes.com/blackberry-pie/