A Sweet and Juicy Blackberry Pie You’ll Love
There’s something magical about a warm, golden blackberry pie fresh from the oven. Whether it’s served alone or with a scoop of vanilla ice cream, this dessert captures the best of summer in every bite. The tart and juicy blackberries pair perfectly with a flaky, buttery crust, making it a show-stopping treat for gatherings, holidays, or weeknight cravings. This homemade blackberry pie recipe is simple, bursting with real fruit flavor, and uses pantry-friendly ingredients. Whether you’re a seasoned baker or just starting out, this recipe guarantees sweet success with every slice.
Why You’ll Love This Blackberry Pie Recipe
This blackberry pie will quickly become a favorite for a few good reasons. First, it celebrates the fresh, bright flavor of blackberries—sweet, slightly tart, and irresistibly juicy. It’s a great way to use up summer berries or frozen blackberries in your freezer. Second, the filling is thick, not runny, thanks to a touch of cornstarch that gives the pie the perfect consistency without altering its natural taste. Third, the crust is flaky and golden, giving you that satisfying contrast with the tender berry filling. Best of all, this recipe is easy to follow and adaptable—you can use store-bought or homemade pie crust depending on your time and preference. Perfect for dessert, picnics, or even breakfast, this pie is sure to delight everyone at the table.
Ingredients for Blackberry Pie
For this delicious blackberry pie, you’ll need simple ingredients, most of which are likely already in your kitchen:
For the Filling:
- 5 cups fresh or frozen blackberries (thawed and drained if frozen)
- ¾ cup granulated sugar (adjust depending on sweetness of berries)
- ¼ cup light brown sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- Pinch of salt
For the Crust:
- 1 double pie crust (store-bought or homemade)
- 1 tablespoon butter, cut into small cubes (optional)
- 1 egg (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
Nutrition Value (Per Slice – Based on 8 Servings)
- Calories: 375
- Fat: 17g
- Carbohydrates: 55g
- Sugar: 30g
- Protein: 3g
- Fiber: 6g
- Cholesterol: 30mg
- Sodium: 210mg
Note: Nutrition values may vary based on ingredients and serving size.
Recipe Tips for the Perfect Blackberry Pie
- Thicken the Filling – Let the berry mixture sit for 15 minutes before filling the pie to help release juices and allow the cornstarch to activate.
- Prevent Soggy Bottoms – Sprinkle a little flour or ground almonds on the bottom crust before adding the filling.
- Cool Before Slicing – Allow the pie to cool completely to room temperature before cutting, so the filling sets properly.
- Use a Pie Shield – Cover the edges with foil or a pie shield if they start browning too quickly during baking.
- Vent the Top – Whether using a lattice or full crust, be sure to cut slits to let steam escape.
Make-Ahead Tips
Making blackberry pie ahead of time is a great way to save time and reduce stress on the day you serve it. You can prepare the pie crust up to 2 days in advance and store it in the refrigerator, or freeze it for up to 3 months. The blackberry filling can also be made a day ahead—just mix the berries and other filling ingredients, then store in an airtight container in the fridge.
To make the entire pie ahead of time, assemble the pie completely, then cover and refrigerate it for up to 24 hours before baking. Alternatively, you can freeze the unbaked pie. Wrap it tightly in plastic wrap and foil, then bake it from frozen—just add about 15–20 extra minutes to the baking time. This make-ahead strategy works beautifully and helps you get dessert on the table in no time.
Pro Tips for Making a Better Blackberry Pie
For a pie that holds its shape and tastes incredible, use fresh, plump blackberries when they’re in season. If using frozen berries, make sure to fully thaw and drain them before mixing to avoid a watery filling. Patting them dry with paper towels helps reduce excess moisture.
Always chill your pie crust before baking to maintain a flaky texture. A cold crust ensures the fat in the dough doesn’t melt before it hits the oven, creating those beautiful layers. For extra crispiness, you can blind-bake the bottom crust for 5–7 minutes before adding the filling.
Lastly, taste your berries! Not all blackberries are the same. Some are sweeter, others more tart. Adjust the sugar accordingly before adding it to the mix. This small step ensures your pie is never too sour or overly sweet.
Blackberry Pie Recipe Card
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 8
Ingredients:
- 5 cups fresh or frozen blackberries (thawed and drained)
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 double pie crust (store-bought or homemade)
- 1 tablespoon butter (optional)
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional)
Instructions:
- Preheat oven to 400°F (200°C).
- In a large bowl, combine blackberries, sugars, cornstarch, lemon juice, lemon zest, vanilla, and salt. Let sit 15 minutes.
- Roll out one pie crust and place it into a 9-inch pie pan.
- Pour in the blackberry mixture and dot with butter, if using.
- Top with the second crust (lattice or full), seal the edges, and cut vents if needed.
- Brush the top crust with egg wash and sprinkle with coarse sugar.
- Bake for 20 minutes at 400°F, then reduce heat to 350°F and bake another 30 minutes until golden brown and bubbly.
- Let the pie cool completely before slicing.