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This old-fashioned recipe for Blackberry Pie is a summer keeper 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.

slice of blackberry pie on a plate

Why You’ll Love This Recipe for Blackberry Pie

  • Baked Blackberries are the Best Blackberries. More than any other berry, blackberries transform the most when baked! Their tart flavor of fresh blackberries deepens into sweet, jammy bliss. There’s no better way to enjoy them than homemade blackberry pie (and Blackberry Crisp).
  • Fresh or Frozen Berries Work. If frozen, you don’t 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 actually easy to make. 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!
blackberry pie with lattice

How to Make Blackberry Pie

The Ingredients

Dietary Note

You can easily make a gluten-free blackberry pie by substituting your favorite gluten-free pie crust and using a measure-for-measure gluten-free flour substitute to thicken the filling.

  • 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.
  • Lemon Juice, Orange Juice, or Lime Juice. This brings balance and brightness.
  • All-Purpose Flour + Quick-Cooking Tapioca or Cornstarch. The combination of thickeners yields a filling that’s not runny, and is shiny without being cloudy.
  • Kosher Salt. Another ingredient added to balance the flavor of the blackberry pie.
  • Spice. Use ground cinnamon, freshly grated nutmeg, or cardamom.
  • Unsalted Butter. For that old-fashioned flavor and to make the filling glossy.
  • 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.
  • Cassis Liqueur or Chambord Raspberry Liqueur. An optional add-in to enhance the flavor of the filling.
  • 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.

Substitution Tip

Instead of ice cream, you can also serve blackberry pie with a dollop of whipped cream. A sprinkle of lemon zest over the whipped cream is a nice touch if you’re making this for a party!

The Directions

  1. Make the Pie Crust. TIP: make one disk of dough slightly larger than the other.
molding blackberry pie crust
  1. Roll Out the Dough. Line the pan and freeze while you carry on with the recipe.
blackberry pie filling in a large bowl
  1. Mix the Blackberries. Add sugar and the flavor boosters.
flour for easy blackberry pie
  1. Whisk the Dry Ingredients. This makes sure the thickeners are evenly distributed.
easy blackberry pie filling in a bowl
  1. Coat. Pour the dry ingredients into the bowl with the berries and stir until they’re evenly combined.
fresh blackberry pie filling inside pie crust
  1. Add the Filling to the Bottom Crust. Don’t forget to dot with butter.
baking blackberry pie with a lattice top
  1. Add the Top Crust. Brush the egg wash onto the crust and sprinkle sugar on top.
  2. 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.
  3. Cool. Let the pie cool for at least 4 hours, then slice, serve, and ENJOY!
a homemade blackberry pie recipe

Storage Tips

  • 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.
  • Or Freeze the Filling Only. Yes, you can make extra pie filling and freeze it for later! Like my Apple Pie Filling, freeze it in an airtight bag or container for up to 3 months and thaw it in the refrigerator before using.
freshly baked blackberry pie with ice cream
  • 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.
blackberry pie on a plate with ice cream

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.

Blackberry Pie

5 from 12 votes
With a flaky, buttery crust, lots of juicy berries, and a touch of cinnamon, this recipe for blackberry pie is an old-fashioned favorite!

Prep: 30 minutes
Cook: 1 hour
Total: 5 hours 30 minutes

Servings: 8 servings


  • 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.


Serving: 1 (of 8)Calories: 433kcalCarbohydrates: 62gProtein: 6gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 27mgPotassium: 243mgFiber: 7gSugar: 26gVitamin A: 309IUVitamin C: 23mgCalcium: 48mgIron: 2mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. I used fresh blackberries. The fruit mixture fit perfectly in the shell and was fantastic! My husband and mom loved it too! Definitely a keeper!5 stars

  2. Instead of just blackberries I added fresh pitted cherries too. Otherwise keep the ingredients the same. One of my best pies yet. So good!5 stars

  3. I am a huge blackberry fan and this pie really let them shine. This turned out amazing! I used mulberries since I have a tree full of them. I was really amazed how delicious it was! The kids loved it too.5 stars

  4. I made it for my daughter-in-law, for her birthday as she requested a berry pie. I used fresh blackberries and egg washed the bottom of the crust so it would not become soggy. Very Delicious!!5 stars

  5. Used frozen berries I had left from the farmers market and made this pie for my husband for our anniversary. It was delicious!5 stars

  6. My son and I made this for Thanksgiving bc he wanted a blackberry pie instead of apple. 😊 We used my own crust recipe, but this pie is delicious! We used frozen berries and the tapioca and everyone loved it. We forgot the ice cream and didn’t even miss it.

    Thanks for a great recipe!5 stars