This easy blackberry pie recipe is a sweet-tart tasting blue-ribbon winner!
Blackberry Bliss
- This pie uses fresh and juicy blackberries at their seasonal peak, for a truly comforting dessert that is bursting with natural sweetness and flavor.
- The buttery, sugar-topped crust perfectly balances the soft, juicy filling.
- Whether you pick your own or buy them fresh from the market, this recipe makes the most of summer’s blackberry bounty.
- Serve pie warm with a simple dusting of powdered sugar, some whipped cream, or a scoop of vanilla ice cream. It’s also delish served chilled with a cozy dalgona coffee for the perfect afternoon treat.
Easy Ingredients and Add-Ins
- Blackberries: Use fresh or frozen blackberries (no need to thaw!). If you are short on blackberries, use blueberries, chopped strawberries, or diced red or green apples.
- Cinnamon Sugar: Increase or decrease the amount of sugar depending on how tart the berries are. Cinnamon adds the perfect touch of flavor depth, but you can use a pinch of nutmeg, cloves, cardamom, or ginger.
- Crust: Save time and use a ready-made pie crust, or DIY an easy crust with pantry basics. Zero pie crust skills? Swap out the blueberries for blackberries and make a blueberry cobbler instead!
- Thickener: Cornstarch is used to thicken the filling. For small or tart, firm blackberries use less cornstarch, while extra ripe and juicy, softer blackberries will need more. Alternately, use flour in place of cornstarch.
How to Make Blackberry Pie
- Spread the bottom crust in a pie plate (full recipe below).
- Mix the blackberries with sugar, corn starch, and cinnamon.
- Fill with bottom crust with the blackberry mixture and butter pieces.
- Cut slits into the top crust. Add crust to the top and crimp to seal the edges.
- Brush the top with milk, sprinkle with sugar, and bake.
Pro Tips for Perfect Pie
- Line your baking tray with parchment for easy cleanup in case of spills.
- Adjust sugar to match berry sweetness, and use a sugar-free substitute if needed.
- Cut slits or make a lattice crust to let steam escape, which also prevents bubbling over.
- Cool the pie before slicing to avoid leaking juices.
- If pie is still too juicy once cooled, spoon out the excess and reserve. Perfect used for smoothies or to drizzle over ice cream!
Berry Best Storage Solutions
- Store leftover blackberry pie covered in the refrigerator for up to 3 days. Enjoy slices cold or reheat in the microwave at 30-second intervals.
- Freeze an assembled pie, or a baked and cooled pie, by wrapping it in foil and plastic wrap. Freeze for up to 3 months and thaw in the refrigerator before serving.
More Berry Bliss
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Blackberry Pie
Blackberry pie combines sweet, juicy blackberries with a buttery crust for a classic, comforting dessert that's perfect for any occasion.
Ingredients
- 1 recipe double pie crust homemade or store bought
- 5 cups blackberries
- ½ cup granulated sugar if berries are tart, increase to ⅔ cup
- 5 Tablespoons cornstarch if berries are tart, decrease to 4 Tablespoons
- ½ teaspoon cinnamon
- 2 Tablespoons unsalted butter cut into small pieces
- 1 Tablespoon milk
- ½-1 Tablespoon coarse sugar optional garnish
Instructions
- Preheat oven to 375°F. Place pie plate or pie tin on a parchment lined baking tray.
- Add bottom crust to pie plate.
- In a large bowl, gently mix blackberries, sugar, cornstarch, and cinnamon. It is ok if some berries get crushed.
- Add blackberry mixture to pie crust. Dot with butter pieces.
- Cut slits or design in second pie crust (which allows steam to escape), or if preferred, create a lattice top. Place on top of the pie. Roll and crimp edges of pie crusts to seal, creating a pattern if desired (trim edges if needed).
- Carefully brush the entire pie crust top with milk. Sprinkle with coarse sugar if desired. Place pie tin on parchment lined baking tray. Bake 45-55 minutes, until berries are bubbling and slightly thickened (internal temperature should reach 205°F). After about 25-30 minutes, and if the top starts to get browned, loosely tent with foil for the remainder of baking time.
- Cool completely on a cooling rack (3-4 hours) before cutting and serving. Slice and serve with ice cream or whipped cream!
Notes
- Line your tray with parchment for easy cleanup.
- Adjust sugar to taste.
- Vent crust to release steam.
- Cool before slicing to prevent leaks.
- Spoon out extra juice and use it in smoothies or over ice cream.
- Keep leftovers in an airtight container in the refrigerator for 3 days or in the freezer for 3 months.
Nutrition Information
Calories: 235 | Carbohydrates: 38g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 90mg | Potassium: 171mg | Fiber: 5g | Sugar: 18g | Vitamin A: 284IU | Vitamin C: 19mg | Calcium: 35mg | Iron: 1mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Wow. So fresh.
Hi Paul, I am glad you enjoyed the blackberry pie!