A thick slice of old-fashioned Blackberry Pie is the quintessential summer dessert. Between the sweet seasonal berries and the scoop of ice cream on top (never forget the ice cream!), it’s the perfect treat to cap off a backyard get-together.
Why You’ll Love This Blackberry Pie Recipe
- Blackberry Pie Is a Great Way to Use Blackberries. If you’re lucky enough to be able to pick your own blackberries, you probably also have a whole lot of blackberries to put to use. There’s no better way to do that than baking up a homemade blackberry pie (followed by Blackberry Crisp).
- Frozen Berries Work Too. You don’t even need to thaw them first!
- It’s Simple. In this world of over-the-top desserts with a gazillion ingredients and flavors, isn’t it refreshing to get back to the basics with an old-fashioned blackberry pie recipe?
- No Runny Filling or Soggy Bottoms Here. I add both all-purpose flour and tapioca or cornstarch to thicken the blackberry filling, so it won’t be runny or make your crust soggy.
- It Can Go Tart or Sweet. If you’re picking your own berries, you can adjust the sweetness of the recipe by including some pinkish under-ripe blackberries in the filling to make it more tart. Or, use less sugar. It’s up to you! (Psst, love sweet-tart pies? Try my Rhubarb Pie next!)
- The Crust Is a Tried-and-True Favorite. It’s buttery, it’s flaky, and it’s also made with whole wheat flour. (Look at you, working some nutrition into your dessert!) Readers love this crust in my Strawberry Pie, Crock Pot Chicken Pot Pie, Sweet Potato Pie, and other fruit pies, from apple pie to blueberry pie!
How to Make Blackberry Pie
- Darn Good Whole Wheat Pie Crust. Or your favorite pie crust, whether it’s store-bought or homemade.
- Fresh or Frozen Blackberries. Store-bought blackberries tend to be a little bit sweeter and juicier than wild blackberries. If you’re using frozen blackberries, don’t thaw them first.
- Granulated Sugar. If your berries taste super sweet, you can use a bit less.
- Cassis Liqueur or Chambord Raspberry Liqueur. An optional add-in to enhance the flavor of the filling.
- Lemon Juice, Orange Juice, or Lime Juice. This brings balance and brightness.
- All-Purpose Flour. Our first thickener.
- Quick-Cooking Tapioca or Cornstarch. Our second thickener. Use an additional teaspoon if your berries are extra plump and juicy.
- Kosher Salt. Another ingredient added to balance the flavor of the blackberry pie.
- Spice. Use ground cinnamon, freshly grated nutmeg, or cardamom.
- Unsalted Butter. Don’t use salted! You’re already adding salt to the filling, so salt in the butter too would be a little much.
- Egg Wash. Beat an egg with a teaspoon of water. This will give you that shiny bakery-style crust.
- Turbinado Sugar. Coarse sugar gives us sparkle and crunch.
- Vanilla Ice Cream. This is optional for serving, but you’re missing out of you skip it. A scoop of vanilla ice cream (preferably the kind flecked with vanilla beans) melting over slice of warm blackberry pie is absolute bliss.
- Make the Pie Crust. TIP: make one disk of dough slightly larger than the other.
- Roll Out the Dough. Line the pie dish and pop it into the freezer. Roll the top crust or cut it into 1-inch strips for a lattice top and freeze.
- Mix the Blackberries. Add sugar and the flavor boosters.
- Whisk the Dry Ingredients. This makes sure the thickeners are evenly distributed.
- Coat. Pour the dry ingredients into the bowl with the berries and stir until they’re evenly combined.
- Add the Filling to the Bottom Crust. Don’t forget to dot with butter.
- Add the Top Crust. Brush the egg wash onto the crust and sprinkle sugar on top.
- Bake. Place the pie plate on a parchment-lined baking sheet and bake blackberry pie at 425 degrees F for 20 minutes, then 350 degrees F for 40 to 50 minutes.
- Cool. Let the pie cool for at least 4 hours, then slice, serve, and ENJOY!
- To Store. Wrap cooled blackberry pie in the pie plate with foil or plastic wrap, or transfer any leftovers to an airtight container. Store in the refrigerator for up to 5 days, or at room temperature for up to 2 days.
- To Freeze. Freeze for up to 2 months in an airtight container or wrapped tightly in the pan. Let the pie thaw in the refrigerator before serving.
What to Serve with Blackberry Pie
- Other Summery Desserts. If you’re making dessert for a party, you might want a few options for your guests to choose from. Serve this blackberry pie alongside other summer favorites like Strawberry Cake or Peach Crisp.
- Classic Warm Weather Recipes. A slice of blackberry pie is the perfect ending to a meal like Grilled Chicken Breast or Zucchini Pasta.
- A Light Cocktail. Enjoy your slice of pie with a glass of White Sangria.
Recommended Tools to Make this Recipe
- Pie Plate. A glass pie dish gives you an inside view (literally) of how the pie is baking so you can achieve that perfect golden brown crust.
- Rolling Pin. You’ll need one to roll out the top and bottom crusts.
- Pie Crust Shield. A pie shield is much easier to use than strips of foil if you need to protect the edges of the crust from over-baking.
Recipe Tips and Tricks
- Watch the Crust. If you notice the edges are browning too quickly, place strips of foil over them or use a pie crust shield, which allows the pie to continue baking while protecting the crust from getting too much heat.
- Use an Egg Wash or Alternative. If you don’t want to use egg wash, you can swap in half-and-half, cream, or milk. You’ll need one of these to keep the coarse sugar from falling off the crust.
- Cut Vents if You’re Not Doing a Lattice Crust. You need someplace for the steam to escape as your pie bakes. Otherwise, all the moisture will stay in the pie, making the crust soggy.
- Be Patient. Blackberry pie really does need at least 4 hours at room temperature to set up. If you cut it too soon, your slices will fall apart!
- Choose Instant Tapioca for a Glossier Finish. Cornstarch is a fabulous thickener too, but it will make the filling cloudy. If that matters to you, go with tapioca. It’s widely available at grocery stores, and online here.
- 1 double crust Darn Good Whole Wheat Pie Crust or your favorite pie crust
- 6 cups fresh or frozen blackberries about 1 1/2 pounds; if frozen, do not thaw
- 3/4 cup granulated sugar
- 1 tablespoon cassis liqueur or Chambord raspberry liqueur (optional)
- 2 teaspoons lemon juice, orange juice, or lime juice (all are yummy)
- 1/3 cup all-purpose flour
- 2 teaspoons quick-cooking tapioca or cornstarch* plus an additional teaspoon if your berries are super juicy
- 1/8 teaspoon kosher salt
- 1/8 teaspoon ground cinnamon freshly grated nutmeg, or cardamom for something different
- 1 tablespoon unsalted butter cut into small pieces
- 1 large egg beaten with 1 teaspoon water for an egg wash
- 1 tablespoon turbinado sugar or similar coarse sugar
- Vanilla ice cream optional for serving
- Prepare the pie crust, divide into two (make one half slightly larger than the other), and chill for 1 hour as directed (or up to 2 days). When ready to bake, place a rack in the center of your oven preheat to 425°F.
- On a moderately floured work surface (I like to use a sheet of parchment paper or wax paper in case I need to pop the dough back into the fridge), roll out the larger portion of dough into a 13-inch circle (if it’s too stiff from being in the fridge, let it rest at room temperature for 2 or so minutes, until you can roll it; it warms up fast). Always roll from the center of the dough outward, rotating the dough on the counter every now and then as you go (this will give you a better, more even circle and also help you gauge when to add more flour to the board if the dough is sticking). Flour the board and your rolling pin as little as is manageable and work fast so the dough stays cold.
- Fold the circle over the rolling pin, then use the rolling pin to help you unfurl it gently into a deep 9-inch pie plate. Ease the dough down into the plate without stretching it. If it any point the dough tears, don’t stress. Just pinch it back together and patch as needed. If the dough becomes too warm and hard to work with, stick it in the fridge for a few minutes (this is why the wax/parchment is handy). Place the dough-lined pie plate into the freezer while you carry on.
- Roll out the second portion of dough on a sheet of wax or parchment paper as you did the first. if you’d like to make a lattice, cut it into 1-inch strips. Use the sheet to lift it and place it in the fridge while you prepare the filling.
- In a large bowl, place the blackberries, sugar, cassis (if using), and lemon juice.
- In a small bowl, whisk together the flour, tapioca or cornstarch, salt, and cinnamon. Add it to the blackberry mixture, then with a big spoon, stir until the berries are evenly coated.
- Remove the bottom crust from the freezer. Gently add the filling, as well as any juices or dry bits of flour and sugar that have collected in the bowl.
- Scatter the butter over the top of the blackberry filling.
- Remove the top crust from the refrigerator. Drape the top crust over the filling (or cut into 1-inch strips and arrange as a lattice). Trim the pie crust to ½-inch overhang all the way around. Tuck the top crust under the bottom crust and flute the edges with your fingers (or keep it easy and just press down around the edges of the crust with the tines of a fork). If not using a lattice, with a sharp knife, cut several vents in the top.
- Use a pastry brush to dust off any excess flour from the crust, then brush the crust all over with the egg wash.
- Place the pie on a parchment-lined baking sheet and sprinkle with the turbinado sugar. Bake on the center rack at 425°F for 20 minutes, then reduce the temperature to 350°F and continue baking until the crust is deep golden and you see bits of filling bubbling out of the vents, about 40 to 50 minutes more (if your berries were frozen, you may need to extend the baking time by 10 minutes or more). If at any point the crust edges start to get too dark, tent them with foil or a pie crust shield. Rotate the pie as needed so the crust browns evenly.
- Let the pie cool completely at room temperature (4 hours or more; if you slice it too early, the pie won’t set up properly). Slice and enjoy with ice cream as desired.
- *Instant tapioca is available at most grocery stores and yields a glossier finish than cornstach, which can make the filling a little cloudy. That said, both make a great-tasting pie!
- If you prefer not to use an egg, you can brush the crust with half-and-half, cream, or milk.
- TO STORE: Wrap cooled blackberry pie in the pie plate with foil or plastic wrap, or transfer any leftovers to an airtight container. Store in the refrigerator for up to 5 days, or at room temperature for up to 2 days.
- TO FREEZE: Freeze for up to 2 months in an airtight container or wrapped tightly in the pan. Let the pie thaw in the refrigerator before serving.
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Frequently Asked Questions
The addition of flour and cornstarch or tapioca in this recipe will keep your blackberry pie from being runny. Letting the pie cool for at least 4 hours helps too!
Unfortunately, once your pie is runny, there’s no way to correct it. Luckily, this blackberry pie recipe yields a thick, jammy filling. If your pie is runny, just adjust your expectations, top with ice cream, and enjoy!
Yes, if you’ve got an abundance of blackberries on your hands, you can make extra pie filling and freeze it for later! Freeze it in an airtight bag or container for up to 3 months and thaw it in the refrigerator before using.