Blackberry pie is a delicious, irresistible dessert that evokes memories of warm summer days spent berry picking. The vibrant purple filling, bursting with sweet and tart flavors, is nestled between two flaky, buttery crusts that melt in your mouth. This homemade blackberry pie is not just a treat; it’s an experience that brings people together, whether for a family gathering or a cozy evening at home. The delightful aroma that fills your kitchen as the pie bakes is simply unparalleled.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Blackberry Pie Recipe
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Blackberry Pie

Making homemade blackberry pie allows you to savor local produce at its peak. The balance of sweetness from the blackberries, combined with the zing from a hint of lemon juice and the warmth of cinnamon, makes every slice a celebration of flavors. Versatile and crowd-pleasing, this pie has a place in any dessert lineup. So, grab your baking supplies and let’s dive into this amazing blackberry pie recipe that you and your loved ones will adore!

Why You’ll Love This Recipe

Simple & Quick: You can whip up this treasured dessert in just about two hours, making it perfect for unexpected company.
Irresistible Flavor: The blend of sweet blackberries, a touch of lemon, and a whisper of cinnamon creates a symphony of taste that delights every palate.
Eye-Catching Appeal: The stunning color and rustic charm of a homemade pie make it an impressive centerpiece for any table.
Flexible Serving: Enjoy this delightful pie any time of the day—whether it’s for breakfast, as an indulgent snack, or a glorious dessert after dinner.
Versatile Ingredients: Feel free to experiment by incorporating blueberries or raspberries into the filling for a mixed berry delight.

Ingredients You’ll Need

2 recipes all-butter pie crust: This forms the base of your pie, providing a flaky and rich texture. You can use store-bought or make your own from scratch.
1 egg, for egg wash: This gives the crust a beautiful golden sheen. If you’re avoiding eggs, you can substitute with milk or dairy-free alternatives.
12 tablespoons (170g) cold unsalted butter, diced or grated: This is essential for creating that perfect crumbly texture in your pie crust and crumble topping.
⅔ cup (133g) granulated sugar: This balances the tartness of the blackberries in the filling.
1 ½ cups (186g) all-purpose flour: Needed for both your crust and the crumble topping, flour provides structure.
Pinch of salt: Enhances the sweetness and balances flavors throughout the pie.
5 cups blackberries (about 24 ounces or 650g): These are the star of the show! Fresh or frozen work well, but if using frozen, ensure they are thawed and drained properly.
⅔ cup (133g) granulated sugar, plus more for sprinkling: For the filling, this offers sweetness, while the extra sprinkle before baking adds a lovely crunch to the crust.
1 tablespoon lemon juice: This brightens the flavor, enhancing the sweetness of the blackberries.
¼ teaspoon ground cinnamon: Cinnamon adds warmth and complexity to the filling.
4 tablespoons (30g) cornstarch: A thickening agent that keeps your pie filling from being runny, ensuring perfect slices.

How to Make Blackberry Pie Recipe

Roll Out the Pie Crust: Begin by rolling out your two pie crusts into circles that are about 9-10” in diameter. Place one crust into a 9” pie plate. Chill both the pie plate and rolled crust for at least 30 minutes to prevent shrinkage while baking.
Prepare the Crust Strips: Once chilled, take the rolled out pie crust and slice it into strips, roughly ½-¾” wide. Put these strips in the refrigerator for another 10 minutes to chill.
Make the Filling: In a medium bowl, combine the 5 cups of blackberries, ⅔ cup (133g) granulated sugar, 1 tablespoon lemon juice, ¼ teaspoon ground cinnamon, and 4 tablespoons (30g) cornstarch. Toss gently with your hands, ensuring the blackberries are well-coated. If using frozen berries, make sure they are thawed and drained to prevent the pie from becoming too watery.
Combine Crust and Filling: Remove the chilled pie crust from the refrigerator. Pour the filling into the pie crust, spreading it evenly.
Create the Crust Top: Take the chilled crust strips and start at one edge of the pie. Lay down every other strip, spaced evenly apart. Then, starting at the other side of the pie, fold back each strip and place the remaining strips perpendicular to the others.
Fold and Crimp: Keep alternating until the entire crust is topped. Crimp the edges together as desired to make them visually appealing.
Prepare for Baking: Brush the top crust with the egg wash and add a sprinkle of granulated sugar for a lovely finish. Cover the edges with a pie shield to prevent over-browning.
Bake: Preheat your oven to 425°F (220°C). Bake the pie on a cookie sheet for 10 minutes to help set the crust, then reduce the temperature to 350°F (175°C) and continue baking for another 35-45 minutes. The pie is done when the edges are turning golden and the filling bubbles around the edges.
Cool and Serve: Allow the pie to cool completely before cutting it. For best results, chill the pie for a few hours before slicing to prevent it from running. Serve slices with a generous scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat.

Storing & Reheating

To store your blackberry pie, let it cool completely and cover it loosely with aluminum foil or plastic wrap. It’ll keep at room temperature for a day or so, but for longer freshness, refrigerate it in an airtight container for up to 5 days. If you want to freeze your pie, wrap it tightly in plastic wrap and foil; it’ll last for up to 3 months in the freezer. When you’re ready to enjoy, reheat by popping it back in the oven at 350°F (175°C) for about 15-20 minutes, until warmed through. The texture may change slightly after freezing, but a quick warm-up brings it back to life!

Chef’s Helpful Tips

Avoid Soggy Crust: Ensure your berries are as dry as possible. Frozen berries can retain excess moisture if not properly thawed and drained.
Butter Temperature Matters: Cold butter creates a flakier crust, while room temperature butter can lead to a tougher texture.
Chill Everything: Keeping your pie crust and filling components chilled is key to a flaky pastry.
Don’t Overmix: When making your crust, mix until just combined to avoid a tough crust.
Experiment with Spices: Adding a dash of nutmeg or a splash of vanilla to the filling enhances the flavor even more!

Blackberry pie is truly a timeless dessert that carries the essence of summer in every slice. With its flaky crust and sweet-tart filling, it invites you to indulge in the simple pleasures of life. I encourage you to not only follow this recipe but to make it your own. Perhaps adding a little more spice or using a mix of berries will spark your creativity. Whatever you choose, know that this blackberry pie is a beautiful way to share joy with family and friends. Enjoy every moment, and happy baking!

Recipe FAQs

Can I use frozen blackberries for this pie?

Absolutely! Frozen blackberries can be a great option, especially when fresh berries are not in season. Just make sure to thaw and drain them before using to prevent excess moisture in the pie.

How can I tell when the pie is done baking?

Keep an eye on the crust; it should be turning golden brown, and you will notice the filling bubbling around the edges. This bubbling is a good indicator that the filling is thickening up nicely.

Can I make this pie ahead of time?

Yes! You can prepare the pie dough and filling ahead of time. Assemble the pie and keep it covered in the fridge for up to 24 hours before baking, or bake it and store it in the fridge. It actually tastes even better the next day!

How do I reheat leftover pie?

To reheat, place the pie in a preheated oven at 350°F (175°C) for about 15-20 minutes, until warmed through. This will help to revive the crust’s crispness as well.

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Blackberry Pie

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Author: Anna
Prep Time: 180 minutes
Cook Time: 45 minutes
Total Time: 3 hours 45 minutes
Yield: 10 servings 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

This Blackberry Pie features a flaky crust and luscious blackberries, delivering a delicious dessert that’s easy to prepare. Perfect for any gathering!

Ingredients

Scale

2 recipes all butter pie crust
1 egg for eggwash
12 tablespoons (170g) cold unsalted butter, diced or grated
⅔ cup (133g) granulated sugar
1 ½ cups (186g) all-purpose flour
Pinch salt
5 cups blackberries (about 24 ounces or 650g)
⅔ cup (133g) granulated sugar, plus more for sprinkling
1 tablespoon lemon juice
¼ teaspoon ground cinnamon
4 tablespoons (30g) cornstarch

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Instructions

Roll out two pie crusts into circles with a 9-10 inch diameter. Place one crust in a 9 inch pie plate and chill both the pie plate and rolled crust for at least 30 minutes.
Remove the rolled crust from the refrigerator, cut it into strips about ½-¾ inch wide, and chill for another 10 minutes.
Prepare the filling, then add it to the chilled pie crust.
Take the sliced crust out of the refrigerator and place every other strip across the pie at equal distances.
Fold back every other strip and insert the shortest remaining strip perpendicular to the rest, flatting the folded strips.
Fold back the other strips and lay the next smallest strip alongside the previously placed strip, then flatten the folded strips again.
Repeat this process until all crust strips are placed. Crimp the edges as desired.
Brush the top with eggwash, sprinkle sugar, and cover the edges with a pie shield. Bake on a cookie sheet at 425°F for 10 minutes, then reduce the oven to 350°F and bake for 35-45 minutes until the crust starts to turn golden brown.

Notes

Chill the pie crusts properly to ensure a flaky texture.
Using fresh blackberries will enhance the flavor of the pie.
Adjust the sweetness of the filling by modifying the sugar based on your preference.