Blackberry Pie

This blackberry pie recipe is sweet and tangy with fresh blackberry flavor.

This classic recipe has a fresh, juicy blackberry filling nestled inside a buttery flaky crust. Perfect for any occasion, this pie is as delicious as it is easy to make.

Sweet & Juicy Blackberry Pie

I live on the West Coast, and blackberries grow wild absolutely everywhere here; I can’t even tell you how many buckets my kids and I used to pick for summer baking and jam!

Use fresh or frozen blackberries in this pie recipe. Use either flour or cornstarch as the thickener, your choice! This is as easy as (blackberry) pie with just a handful of ingredients! Pie freezes well either before or after baking, making it a great way to enjoy summer berries. Ingredients for Blackberry Pie

Blackberries – If fresh blackberries are in season, they will have the best sweet/tart flavor. You can also make this with frozen berries, they don’t have to be thawed. Be sure to check a few of the berries per the notes in the recipe to ensure the pie thickens correctly.

Sugar/Cinnamon -Sweeter, more ripe berries may need a bit less sugar. I like a pinch of cinnamon in this pie, but lemon zest or lemon juice can be added as well.

Thickener – Use either flour or cornstarch to thicken the blackberry pie filling. Read the notes in the recipe below, some berries may need a little bit of extra thickener.

Pie Crust – Store-bought pie crust makes prep and assembly so easy! Or use this homemade pie dough, and make it from scratch! Feeling fancy? Try a lattice top.

How to Make a Blackberry Pie

The humble yet sweet and decadent pie is just what is needed for dessert!

Mix the blackberries with the filling ingredients per the recipe below. Line a pie plate with the bottom crust. Fill with blackberry mixture. Cover pie with remaining crust, brush with egg wash, and bake until golden brown. Cool before serving to allow the pie to set. Serve with a scoop of vanilla ice cream or a dollop of freshly whipped cream.

How Much Flour/Cornstarch to Add

Depending on how juicy the blackberries are, you may need a bit more or less of the thickener.

Taste a few of the berries. Berries that are smaller, tart, or have a little crunch when you bite them will need about 3 tablespoons of cornstarch or ⅓ cup of flour.

If they are sweet, ripe, and soft, they will have more juice and may need closer to 4 tablespoons of cornstarch or an extra 2 tablespoons of flour.

Frozen blackberries will need the additional flour/cornstarch.

Tips for a Perfect Blackeberry Pie

If using frozen berries, add the larger amount of flour/cornstarch in the recipe. Be sure to cut a few slits in the top crust to allow steam to escape before the egg wash. You can sprinkle the top with a little bit of sugar if you’d like. Place an empty baking sheet on the rack underneath the baking dish in the oven just in case of bubble-over. If the edges of the crust start to brown before the pie is baked, cover them with thin strips of aluminum foil or a pie shield. Like most fruit pies, allow it to cool before cutting or the filling won’t set and the pie will be runny.

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Homemade Blackberry Pie

Homemade blackberry pie is made with easy ingredients like fresh or frozen berries and a pre-made crust!

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Cool Time 4 hours hours

Total Time 5 hours hours

If making homemade pie crust, prepare the crust according to recipe directions. Preheat oven to 375°F.

Roll half of the crust into a 12-inch circle. Line a 9-inch pie plate with the rolled crust.

In a large bowl, gently toss blackberries, sugar, cornstarch, and cinnamon together. Pour into the pie crust. Cut up the butter and dot it over the berries.

Roll the remaining crust and place over top of the pie. Cut the crusts to the edge of the pie plate and gently fold the edges to seal.

Whisk the egg yolk with 1 tablespoon of water and brush over the pie.

Place the pie plate on a large baking pan (lined with parchment paper if you’d like) and bake for 45-55 minutes or until the crust is golden and the filling is bubbly.

Remove from the oven and place on a cooling rack. Cool at least 4 hours at room temperature.

Sugar: Taste some of the blackberries. If they’re tart and a bit underripe, you can add the full amount of sugar. If they taste quite sweet, the sugar can be reduced slightly.Cornstarch: You will need 3-4 tablespoons of cornstarch, depending on how juicy the berries are. Sweet and ripe berries tend to have more juice and may need closer to 4 tablespoons of cornstarch. Berries that are smaller and more tart will need about 3 tablespoons of cornstarch.Flour: If you’d prefer, use all purpose flour to thicken the berry mixture. Berries that are sweet and ripe tend to have more juice and may need about 2 tablespoons of extra flour. Berries that are smaller and more tart will need about ⅓ cup of flour.Leftover pie can be stored (covered) in the fridge for up to 3 days. Serve cold or reheat in the microwave.

Serving: 1slice | Calories: 228 | Carbohydrates: 34g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 112mg | Potassium: 170mg | Fiber: 5g | Sugar: 17g | Vitamin A: 313IU | Vitamin C: 19mg | Calcium: 35mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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