This homemade Blackberry Pie recipe combines a light and flakey pie crust with a super juicy, sweet, seasonal blackberry filling for the ultimate summer dessert. Add a scoop of vanilla ice cream or fresh whipped cream for the perfect finish, and get ready to make this recipe every single year!
Old-Fashioned Homemade Blackberry Pie
It really doesn’t get much better than freshly baked homemade berry pie in the summertime. Luckily, this recipe for Blackberry Pie is also about as quick and easy as homemade pie gets.
Follow these step-by-step instructions for both our homemade double pie crust and blackberry pie filling and you will be gobbling it up in no time, even if you have never made a berry pie before in your life. The hardest part is waiting for it to cool!
Enjoy with a big scoop of vanilla ice cream, a dollop of whipped cream or with a big cup of coffee. And if you prefer other berries, by all means, swap out the blackberries for raspberries, blueberries, strawberries or even boysenberries. It all works and it is all absolutely out of this world.
Ingredients in Blackberry Pie
- Flour - you can use all-purpose flour for this recipe.
- Salt - any kind of sea salt or finely ground salt will work.
- Crisco - crisco works great because it doesn’t melt as easily as butter. But, you can absolutely substitute cold butter if you’d prefer.
- Water - use super cold water to keep the dough as cool as possible. You can even add ice cubes to the water (just don’t add the ice cubes into the dough).
- Egg Wash and Sugar - applying an egg wash to the dough gives it a little shine and keeps the crust nice and crisp. You don’t need much - just an egg and a tablespoon of water. We like to finish off with a sprinkle of sugar, too.
Blackberry Pie Filling
- Blackberries - you can use fresh berries or frozen berries for Blackberry Pie. If you plan to use frozen, you’ll want to increase the amount of cornstarch by a bit because they tend to have more moisture. It’s also a good idea to defrost and drain them before using.
- Sugar - we like using regular white granulated sugar for the pie filling.
- Cornstarch - this helps to thicken the pie filling as it cooks, keeping it from getting soggy.
- Lemons - you will need both the zest and the juice from a fresh lemon.
- Vanilla Extract - pure vanilla extract tastes best.
How to Make a Perfect Pie Crust
Don’t be frightened by making your own pie crust! While there are certainly ways to mess it up, it isn’t actually all that complicated as long as you follow the directions and keep your ingredients nice and cold. Here are our step-by-step instructions for making a perfect pie crust every time:
- Mix the pie dough. In a medium sized mixing bowl, combine the four and salt. Add the Crisco (or cold butter) and use your fingers to combine. Once the mixture resembles coarse meal, make a well in the center and add the water. Carefully bring the flour mixture from the sides of the bowl into the center with the water and gently mix until combined and the flour is all moistened. Do not overmix or knead!
- Divide and chill. Divide the dough into two even pieces, form them into flat discs, wrap in plastic and let rest in the cooler for about 30 minutes - 1 hour. Note: if you don’t have time, don’t worry about chilling the dough. It’s a good practice, but not 100% necessary with this recipe!
- Roll the dough out. Once the dough has rested, remove from the plastic wrap and transfer to a lightly floured surface. Use a rolling pin, start in the middle of the dough and roll outwards to make a circle. Roll into an evenly thick, round, circle large enough for the dough to hang over your pie plate at least ½".
- Line your pie plate. Carefully line a pie plate with the rolled dough and set aside.
- Make the lattice strips. Roll the second disc of dough into a large circle about ¼" thick, then cut into ¾" strips using a pizza cutter. Place on a sheet tray and transfer to the cooler while you make your pie filling.
- Make the filling. Prepare your pie filling as directed and fill your pie shell.
- Make the lattice design on the top. Take your prepared lattice strips and create a lattice design over the top. Trim any excess as needed, then crimp the bottom and top layers of dough all around the edge of the pie dish so that they seal together and look decorative.
- Bake. Bake your pie as directed, and enjoy!
How to Make Blackberry Pie Filling
- In a small bowl, combine the sugar and cornstarch and whisk them together.
- In a separate mixing bowl, add the blackberries, lemon juice, lemon zest, and vanilla extract and mix together gently. Sprinkle the sugar and cornstarch mixture over the blackberries and toss to coat.
- Transfer the pie filling to the prepared pie crust, create a lattice design over the top of the pie with the reserved dough strips and bake as directed.
Tips and Tricks
- When it comes to making flakey pie dough, remember to keep your ingredients cold, cold, cold! Using cold butter or Crisco and ice water will help immensely.
- It’s a good idea to chill your pie dough if you have the time, but if you are in a rush, you can skip it. This recipe still rolls out nicely without chilling.
- If you use frozen berries, be sure and thaw and drain them before using. You’ll also want to increase the cornstarch to ¼ cup to help keep the blackberry pie filling the right consistency.
- If you have never made a lattice top for a pie and want to see some good visual instructions, check out this lattice-top pie recipe.
Yes, the filling will thicken tremendously once it has cooled. The natural pectin in the berries and the cornstarch both thicken as they cool.
Sure - it doesn’t have quite the same flavor, but you can’t beat the time it takes!
As long as you use the full amount of cornstarch and bake your pie long enough, you won’t have a problem with it becoming too runny. The cornstarch and sugar cook together in the filling, along with the natural pectin in blackberries, to help thicken the mixture as it cooks and cools.
Once the filling is bubbly and thick, and the pie crust is golden brown, your pie is finished baking at 350 degrees, which generally will take between 45 minutes and 1 hour.
What to serve with Blackberry Pie:
- Vanilla ice cream: A classic pairing that balances the tartness of the blackberries with sweet creaminess.
- Cinnamon whipped cream: Add a dash of cinnamon to your whipped cream for a warm and cozy flavor that complements the blackberries perfectly.
- Lemon sorbet: For a refreshing twist, serve a scoop of tangy lemon sorbet alongside the rich blackberry filling.
- Almond Streusel: Use a struesel recipe to top your pie with a nutty and crunchy almond streusel for a delightful contrast in textures.
- Cheddar cheese: Yes, you read that right! Slice some sharp cheddar cheese and serve it with your pie for a savory and unexpected combination that will blow your mind.
- Honey whipped cream: Whisk some honey into your whipped cream for a floral and luscious topping that will complement the fruity flavors of the blackberries.
- Candied pecans: Add some crunch and sweetness to your pie by sprinkling candied pecans on top of it.
- Orange mascarpone cream: Whip some mascarpone cheese, orange zest, and powdered sugar for a luxurious and citrusy cream that will elevate your pie to a new level.
So, there you have it! Whether you like your pie with a scoop of ice cream, a dollop of whipped cream, or a slice of cheese, these delicious accompaniments will take your blackberry pie to the next level.
Storing and Thawing
- Room Temperature: this pie can be covered with aluminum foil and stored at room temperature for up to 2 days.
- Refrigerator: you can also cover and store in the fridge for up to 5 days.
- Freezer: if you plan to freeze your pie, let it cool completely and then wrap in aluminum foil, then plastic wrap. Store frozen for up to 2 months.
- Thawing: to thaw a frozen pie, either pull it out to room temperature for a few hours, or you can toss into a 350 degree oven for about 10 minutes.
Blackberry Pie Recipe
Double Pie Crust Recipe
- 2 ½ cups All-Purpose Flour
- 1 teaspoon Salt
- 8 oz Crisco or butter
- ¼ cup Water cold
Blackberry Pie Filling
- 6 cups Blackberries fresh or frozen
- ⅔ cup Sugar
- 4 Tablespoons Cornstarch ¼ cup if using frozen blackberries
- 2 Tablespoons Lemon Juice
- 2 teaspoons Lemon Zest
- ½ teaspoon Vanilla Extract
- 1 large Egg
- 1 Tablespoon Water
- 1 Tablespoon Sugar
Basic Double Pie Crust
- In a large mixing bowl, combine the four and salt.
- Add the Crisco (or cold butter) and use your fingers to combine. Once the mixture resembles coarse meal, make a well in the center and add the water.
- Carefully bring the flour mixture from the sides of the bowl into the center with the water and gently mix until combined and the flour is all moistened. Do not overmix or knead!
- Divide the dough into two even pieces, form them into flat discs, wrap in plastic and let rest in the cooler for about 30 minutes - 1 hour. Note: if you don’t have time, don’t worry about chilling the dough. It’s a good practice, but not 100% necessary with this recipe.
- Once the dough has rested, remove from the plastic wrap and transfer to a lightly floured surface. Use a rolling pin, start in the middle of the dough and roll outwards to make a circle. Roll into an evenly thick, round, circle large enough for the dough to hang over your pie plate at least ½".
- Carefully line a pie plate with the rolled dough and set aside. Roll the second disc of dough into a large circle about ¼" thick, then cut into ¾" strips using a pizza cutter. Place on a sheet tray and transfer to the cooler while you make your pie filling.
Blackberry Pie Filling
- In a small bowl, combine the sugar and cornstarch and whisk together.
- In a separate mixing bowl, add the blackberries, lemon juice, lemon zest and vanilla extract and mix together gently. Sprinkle the sugar and cornstarch mixture over the blackberries and toss to coat.
- Transfer the pie filling to the prepared pie crust, then create a lattice crust on top of the pie with the reserved dough strips.
- Preheat oven to 350 degrees F.
- Whisk together 1 whole egg with 1 tablespoon of water, then use a pastry brush to apply the egg wash over the entire crust. Sprinkle with 1 tablespoon of sugar just before baking.
- Bake in a preheated 350 degree oven for about 45 minutes - 1 hour, or until the filling is bubbling and thickened and the crust is golden brown. If the edges of the pie become golden before the baking time is complete, cover the edges with strips of aluminum foil and finish baking.
- Once the pie has finished baking, remove from the oven and let cool before serving with a scoop of fresh whipped cream or vanilla ice cream. Enjoy!
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This recipe for blackberry pie gives you step-by-step instructions to make the very best homemade Blackberry Pie. It's got a light and flakey crust with a juicy, sweet blackberry filling that tastes incredible with a big scoop of vanilla ice cream.