This Blackberry Pie is a celebration of late-summer abundance, where sweet, inky-black berries bubble up beneath a flaky all-butter crust. It’s rustic yet elegant, simple to make but packed with flavor — the kind of pie that brings people back for a second slice. 🫶
Whether you’re baking for a holiday, summer BBQ, or just because you scored fresh berries at the market, this pie hits that sweet spot between homemade comfort and dessert showstopper.
Why You’ll Love This Pie
✅ Juicy and vibrant blackberry filling
✅ Golden, flaky all-butter crust that doesn’t get soggy
✅ Naturally sweet with a citrusy touch
✅ Impressively pretty, especially with a lattice top
✅ Make-ahead and freezer-friendly
🛒 Ingredients You’ll Need (Expanded)
For the Blackberry Filling:
- 6 cups fresh blackberries (about 30 oz) – Plump, juicy, and bursting with sweet-tart flavor. If using frozen berries, add extra cornstarch.
- ½ cup granulated sugar – Adjust based on berry sweetness. Taste your berries first!
- 3 tablespoons cornstarch – Thickens the filling without making it gluey. Use ¼ cup if berries are frozen.
- 2 teaspoons fresh lemon juice – Brightens the rich fruit and balances the sweetness.
- 1 teaspoon vanilla extract – Adds warm, comforting depth to the filling.
For the All-Butter Crust:
- 2¼ cups all-purpose flour – The foundation of a tender, flaky crust.
- 1 tablespoon granulated sugar – Just a touch of sweetness.
- ½ teaspoon salt – Enhances the buttery flavor.
- 1 cup (2 sticks) cold unsalted butter, cut into cubes – Keep it cold for those magic flaky layers.
- 7 tablespoons ice-cold water – Helps bring the dough together without overworking it.
For the Top:
- 1 egg + 1 tablespoon milk – For an egg wash that gives shine and golden color.
- Coarse sugar (turbinado or raw) – Optional, but adds sparkle and a light crunch.
👩🍳 How to Make Blackberry Pie
Step 1: Prep the Filling
In a large bowl, combine the blackberries, sugar, cornstarch, lemon juice, and vanilla. Gently stir until evenly coated. Let rest for 15–20 minutes while you make the crust — this helps release juices and activates the thickener.
Step 2: Make the Pie Dough
In a food processor or mixing bowl, combine flour, sugar, and salt. Add cold butter and pulse or cut in with a pastry cutter until pea-sized bits remain. Slowly add ice water, pulsing just until dough clumps form.
Turn dough onto a floured surface, divide into two discs, wrap in plastic wrap, and chill for at least 1 hour.
Step 3: Roll Out the Bottom Crust
Roll one dough disc into a 12-inch circle. Gently transfer it to a 9-inch pie dish, pressing it in without stretching. Chill while you roll the top crust.
Step 4: Add the Filling
Stir the berry mixture again, then pour it into the chilled pie shell, spreading into an even layer.
Step 5: Top with Crust
Roll the second disc into a 12-inch circle. Either:
- Lattice: Cut into strips and weave for a classic look
- Solid top: Place whole and cut slits to vent steam
Seal and crimp the edges as desired. Brush with egg wash and sprinkle with coarse sugar.
Step 6: Bake
Place the pie on a baking sheet (to catch drips!) and bake at 400°F (200°C) for 40–50 minutes, until crust is golden and filling is bubbling.
Step 7: Cool
Let cool for at least 2–3 hours before slicing — this allows the filling to set.
🍽️ Serving Suggestions
- 🍨 Serve warm with a scoop of vanilla or honey ice cream
- 🧁 Top with whipped cream and fresh blackberries
- 🫐 Pair with lemon sorbet for a refreshing contrast
- ☕ Enjoy with a cappuccino or iced latte
- 🍸 Add a side of blackberry liqueur or port for a luxe finish
💡 Expert Tips & Variations
- Use frozen berries but increase cornstarch to ¼ cup
- Try a mix of berries: blackberries + raspberries or blueberries
- Add spice: a pinch of cinnamon or cardamom works beautifully
- Want less sugar? Reduce to ⅓ cup — especially with peak-season berries
- Gluten-free option: use 1:1 GF flour blend for crust
🥡 Storage & Make-Ahead Tips
- Room temp: Cover and store up to 2 days
- Refrigerator: Keep chilled up to 4 days
- Freezer: Wrap tightly and freeze for up to 2 months
- To reheat: Warm slices at 300°F for 10–15 minutes
❓ FAQ
Q: Can I make this pie a day ahead?
A: Absolutely! The flavor gets even better as it sits.
Q: What’s the best way to avoid a soggy crust?
A: Chill the dough before baking and bake the pie in the lower third of the oven.
Q: Do I need to par-bake the bottom crust?
A: Not necessary — just be sure your crust is chilled and oven is hot.
Q: Can I make a crumble topping instead?
A: Yes! Swap the top crust for a streusel made from oats, flour, butter, and brown sugar.
❤️ Final Thoughts
There’s a reason Blackberry Pie is a beloved classic — it strikes the perfect balance between juicy, tangy fruit and rich, buttery crust. 🖤🥧 Whether you’re a lifelong pie lover or a first-time baker, this recipe is approachable yet impressive, rustic yet refined.
It captures summer in its purest form — a little tart, a little sweet, and completely irresistible. Serve it warm, serve it cold, serve it with ice cream or on its own — just make sure you do serve it. And don’t be surprised when everyone asks for the recipe. 😉
Because at the end of the day, a great pie doesn’t just taste good — it brings people together. And that’s what makes baking truly beautiful. 💫
Short version
Blackberry Pie
Ingredients
Pie Filling
- 6 cups fresh blackberries about 30 ounces see note below about frozen berries
- ½ cup granulated sugar or to taste*
- 3 tablespoons cornstarch use ¼ cup if using frozen blackberries
- 2 teaspoons fresh lemon juice
- 1 teaspoon vanilla extract
Crust
- 2 ¼ cups all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 1 cup cold unsalted butter cut into cubes
- 7 tablespoons ice-cold water
Egg Wash + Sugar Sprinkle
- 1 egg
- 1 tablespoon milk
- coarse turbinado sugar or granulated sugar optional, for sprinkling on top of pie
Instructions
- Preheat oven to 400° F with a rack in the lower third of the oven.
Make Blackberry Pie Filling
- Place blackberries in a large mixing bowl. Sprinkle the sugar, cornstarch, lemon juice, and vanilla over the berries and gently stir until everything is evenly coated. Let the mixture sit for about 15–20 minutes while you prepare the pie crust. This resting time allows the blackberries to release some of their natural juices, helping the filling to thicken properly during baking.
Make Pie Crust
- Place the flour, granulated sugar and salt in the bowl of a food processor fitted with the steel blade. (Alternatively, the pie dough can be made by hand in a bowl using a pastry cutter.) Pulse a few times to combine the dry ingredients.
- Add the cold butter cubes and pulse 10-12 times, until the butter pieces are the size of small peas. Then slowly add the ice-cold water and pulse just until the dough starts to come together and form small clumps.
- Turn the dough out onto a lightly floured work surface and use your hands to gently bring it together into a ball; cut it in half. Form each half into a round, flat disk. Wrap both in plastic wrap and refrigerate at least 1 hour.
- Roll out bottom pie crust: On a floured work surface, use a rolling pin to roll the other dough disk out into a circle that is 12 inches in diameter, turning the dough a quarter turn with each roll to maintain even thickness. Carefully place the dough circle into a 9×2-inch deep dish pie dish. (To transfer it easily, gently wrap the dough around the rolling pin and unroll over the dish.) Gently ease the dough into the dish, smoothing it out along the bottom and sides without stretching or pressing it down too hard, which could cause sticking or shrinking as it bakes.
Notes
Roll out the top pie crust: Place the second dough disk onto a lightly floured work surface. Roll it out into a circle about 12 inches in diameter, turning the dough slightly as you go to maintain a round shape and even thickness. To make a lattice top crust, use a sharp knife, pizza cutter or pastry wheel to cut the dough into even ½-inch wide strips.
Using every other strip, arrange half of them going in one direction across the top of the pie, spacing them slightly apart. Then weave the remaining strips perpendicularly through the first set, lifting and folding back the initial strips as needed to create an over-under woven pattern. (If you prefer a solid top crust instead of a lattice, simply place the rolled out dough over the filling and gently press it into place. Use a sharp knife to cut a few slits in the center of the crust to allow steam to escape during baking.)
Trim the overhanging edges of the pie crust so that about a ½-inch of dough extends beyond the edge of the pie dish. Fold the overhanging dough underneath itself to seal the edges and create a thicker border. Then use your fingers to flute the edge or press with a fork to crimp, depending on your desired finish.
