Description

Learn how to make the perfect blackberry pie with this easy and delicious recipe. Featuring a buttery, flaky crust and a juicy, sweet-tart filling, this homemade pie is the ultimate summer treat. Whether you’re a beginner baker or an experienced cook, this recipe is simple to follow and yields amazing results every time. Perfect for family gatherings, holidays, or just a sweet treat to enjoy at home!

Ingredients

Scale

2 ½ cups fresh blackberries (or frozen, thawed and drained)
¾ cup granulated sugar (adjust based on sweetness of berries)
2 tablespoons cornstarch (or 3 tablespoons all-purpose flour)
1 tablespoon lemon juice (freshly squeezed)
1 teaspoon lemon zest
1 tablespoon unsalted butter (cut into small cubes)
1 package of pie dough (or homemade crust, see below for instructions)
1 egg (for egg wash, optional)
1 tablespoon water (for egg wash, optional)

Instructions

1. Prepare the Pie Crust

If you’re using store-bought pie dough, roll out one of the pie crusts on a lightly floured surface to fit into a 9-inch pie pan. Press the dough into the pan, trimming any excess around the edges.
If you’re making homemade pie crust, follow the instructions for your favorite recipe to create the bottom crust. After rolling it out, place it into your pie pan.

2. Prepare the Blackberry Filling

In a large bowl, combine fresh or thawed blackberries, granulated sugar, cornstarch (or flour), lemon juice, and lemon zest. Gently toss to coat the berries evenly with the sugar and cornstarch mixture. Let this sit for 10–15 minutes to allow the berries to release their juices and the cornstarch to activate.

3. Assemble the Pie

Pour the prepared blackberry filling into the pie crust. Spread it out evenly with a spoon or spatula.
Dot the filling with small cubes of unsalted butter, which will melt and add richness to the pie.

4. Add the Top Crust

If you’re using a full top crust, roll out the second piece of dough and lay it over the filled pie. Press the edges of the top and bottom crusts together and crimp them to seal.
For a lattice top crust, slice the second piece of dough into strips and weave them over the filling, folding back every other strip to create a crisscross pattern. Trim any excess dough and crimp the edges.

5. Add Egg Wash (Optional)

In a small bowl, whisk together 1 egg and 1 tablespoon water. Brush the egg wash over the top crust for a golden, glossy finish. This step is optional but recommended for a professional look.

6. Bake the Pie

Preheat your oven to 375°F (190°C).
Place the pie on a baking sheet (to catch any drips) and bake for 45–50 minutes, or until the crust is golden and the filling is bubbling.
If the edges of the crust start to brown too quickly, cover them with aluminum foil or a pie shield.

7. Cool and Serve

Once the pie is done, remove it from the oven and allow it to cool for at least 2 hours. This will allow the filling to set and thicken, making it easier to slice.
Serve your blackberry pie warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

Fresh vs. Frozen Blackberries:
You can use fresh blackberries for this recipe, or if they’re out of season, frozen blackberries work just as well. If using frozen berries, make sure to thaw and drain them thoroughly to prevent excess liquid in the filling.
Adjusting Sweetness:
Depending on the sweetness of your blackberries, you might want to adjust the amount of sugar in the filling. If your berries are particularly tart, feel free to add an extra tablespoon or two of sugar.
Thickening the Filling:
If you prefer a thicker filling, you can increase the amount of cornstarch (or flour) slightly. Start with 2 ½ tablespoons of cornstarch for a thicker filling.
Crust Tips:
For a flakier crust, make sure your butter and water are cold when you prepare the dough. You can also chill the pie dough in the fridge for 30 minutes before rolling it out to help prevent shrinkage during baking.
Lattice Top:
If you’re new to making a lattice crust, don’t worry if it’s not perfect! A rustic, homemade look is part of the charm of this pie. You can also opt for a full top crust if you prefer a more traditional look.
Pie Crust Alternatives:
If you don’t have time to make pie crust from scratch, you can always use store-bought pie dough. Just be sure to use high-quality dough for the best results.
Serving Suggestions:
This pie is delicious served warm with a scoop of vanilla ice cream or a dollop of whipped cream. It also pairs wonderfully with a cup of hot tea or coffee.
Storage:
Store any leftover pie in the fridge for up to 3 days. If you want to keep it longer, you can freeze the pie (unbaked or baked) for up to 3 months. To reheat, simply bake the frozen pie at 350°F (175°C) for about 20–25 minutes.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250-300 calories
Sugar: 20-25 grams
Sodium: 100-150 milligrams
Fat: 12-15 grams
Saturated Fat: 6-8 grams
Unsaturated Fat: 4-6 grams
Carbohydrates: 35-40 grams
Fiber: 2-3 grams
Protein: 2-3 grams
Cholesterol: 20-30 milligrams

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