This Blackberry Pie recipe is the perfect summer dessert made with an all-butter crust and fresh blackberry pie filling. It’s a simple pie recipe that’s easy enough for anyone to make – even beginners! Be sure to follow my pro tips below for the perfect old fashioned blackberry pie!
Estimated reading time: 13 minutes
Summer is here and it’s the season for pies! We love pie and we love baking pies with all kinds of seasonal fruit and berries. This Blackberry Pie is one of our favourites – if you love blackberries even a little bit, you are going to LOVE this Blackberry Pie recipe!
Here are just a few reasons we LOVE this Blackberry Pie recipe!
- It’s BEAUTIFUL and IMPRESSIVE: The lattice top crust makes the blackberry pie filling so beautiful with the contrast of the colour of the blackberries and the golden brown crust. It’s great for summer entertaining!
- It’s GREAT for beginners: Following our pro tips and simple pie crust recipe is a great way to learn how to make pie from scratch!
- It’s made with FRESH FRUIT: Fresh blackberries, especially when they’re in season, make this pie so juicy and flavourful!
Follow these pro tips to make your homemade blackberry fruit pie absolutely spectacular every single time, with minimal effort and fuss!
Use COLD butter. And COLD water. This will help the butter stay in small, solid pieces as you mix which will create a flaky crust (and who doesn’t love a flaky pie crust??). Using your food processor to make the crust helps the butter stay cold and creates a nice tender dough, plus it makes making your own pie crust from scratch super easy and low maintenance!
If you do work the butter into the flour mixture using your hands, make sure you use quick motions, flattening the pieces of butter between your hands as you slide your hands apart (one toward you, one away from you). The goal here should be to handle the butter as little as possible because the heat from your hands will cause it to soften and even melt. It’s ideal for the butter to remain cold and hard but be distributed throughout the flour mixture in small pieces.
Once the dough comes together, divide it in half and gently form it into 2 round disk shapes. This makes it easy to roll out later in a round shape!
Adding cornstarch to your pie filling will create a deliciously thick and silky sauce around the fruit and it will help the filling stay together a little better when you cut into the pie. You’ll still have that gorgeous juiciness oozing out of each slice, but it won’t look like soup on your dessert plate.
Topping your pie with a lattice crust is both beautiful and practical. It creates that classic fruit pie look while allowing the pie to vent and the excess water from the fruit to evaporate during baking. Use a pastry cutter or a pizza cutter to cut long strips and layer them in an alternating pattern.
There’s nothing worse than a pie with uneven, over-browned edges. Creating nice clean edges is easy! Just fold the edges of the dough under and tuck them into whatever pie dish you’re using.
Combine an egg and 1 tablespoon of water in a small dish and whisk them together. Using a pastry brush, brush on a SMALL amount of egg wash onto the top crust of the pie and around the edges. Don’t overdo it! Cooked egg on the top of a pie is never tasty. The idea is to brush a very light coating of the egg wash over every surface of the crust before it bakes. This will create a shiny finish and it will help the upper crust to brown perfectly and evenly in the oven.
Sprinkle a little bit of turbinado sugar or other coarse sugar onto the top of the pie after you’ve brushed on the egg wash. This will create a beautiful finish on the upper crust, but it will also add a nice crunch and a beautiful texture to the pastry.
Bake your pie at 400 degrees Fahrenheit (200 degrees Celsius) for the first 10 minutes and then reduce the heat to 375 Fahrenheit (190 degrees Celsius) and bake for 45-50 minutes longer. Baking at a higher heat at first allows the crust to turn golden brown beautifully and baking at a lower heat afterwards allows the filling to cook evenly without the crust over-browning in the process. It’s also a great idea to bake your pie with a baking sheet on the rack below, just to catch any stray drips before they burn onto the bottom of your oven. (Been there, done that… more times than we’d care to admit!)
Cutting into a hot pie may seem like a good idea, but all it will leave you with is a steamy hot soupy mess. Be sure to let the pie to cool to room temperature before slicing – this will make sure your slices are juicy but keep their shape. If you take your time and follow the no-fail tips on how to make the perfect pie, when you remove your blackberry pie from the oven, it should look just like this!!
Here are some common pie-making mistakes beginners often make, and how to prevent them!
If too much thickener is used then the blackberry pie filling will be too dense. If not enough thickener agent is used then the filling is too runny. Make sure to use the amount the recipe calls for.
If the dough is handled too much, the crust will become tough and won’t stay flaky. Make sure to use cold butter and only work the dough until everything comes together.
If the crust is not sealed properly by crimping the edges, the filling can escape the sides of the pie while baking. This can lead to uneven baking.
Make sure to let the pie cool completely before slicing into it. This gives time for the filling to set. If you cut into the pie while it is still warm, the filling will pour out like soup and the pie won’t hold its shape.
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To make this Blackberry Pie recipe, you will need these kitchen items on hand (paid links):
- mixing bowls
- measuring cups and spoons
- Silicone Spatula
- pie dish
- Rolling Pin
- Pastry Brush
- Food Processor
- wooden spoon
- wire rack
If you’re looking for the gorgeous plate in the pictures, check out our friend Alexandra’s ceramics shop BLOP.ro! It’s one of our favourite places to find gorgeous one-of-a-kind handmade pieces. Because eating pie from a beautiful plate somehow makes it taste even better (not sponsored)!
You’ll need these ingredients to make this blackberry pie recipe (paid links):
FOR THE CRUST:
- 3 cups all purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 cup cold unsalted butter, cut into small chunks
- 1 teaspoon lemon juice
- 6-7 tablespoons ice cold water
FOR THE FILLING:
- 6 cups fresh blackberries
- 5 tablespoons cornstarch
- 1 cup granulated sugar
- 1 pinch salt
- 3 tablespoons lemon juice
FOR FINISHING:
- 1 egg
- 1 tablespoon water
- 1-2 tablespoons coarse sugar
Take this blackberry pie recipe to the next level with one of these delicious variations on the basic recipe!
- Berries and Lemon Zest: Mix blueberries, raspberries, and blackberries together with the zest of a lemon for a berry citrus take on the classic.
- Apple and Blackberries: A sweet twist on the classic, added apple flavour makes this pie even more delicious!
- Ginger: Add grated fresh ginger into the blackberry pie filling for a spicy kick.
- Peach: Add fresh sliced peaches to the blackberry filling for a juicy sweet twist. Serve with a dollop of vanilla ice cream.
- Berry Crumble: Swap out the top lattice crust for a crumble topping made up of oats, butter, and sugar.
Time needed: 1 hour and 50 minutes
Follow these steps to make the most delicious blackberry pie filling and homemade pie crust!
- Start the crust mixture
Add the flour, sugar, and salt to the bowl of your food processor (or a large bowl if you’re making the dough by hand).
- Add the cold butter
Turn the food processor on low speed and add the cubes of cold butter one at a time while the food processor runs, until all the butter is added and the mixture resembles coarse crumbs.
- Add in the liquid
Slowly add the lemon juice and the water as the food processor runs on low, just until the dough comes together and pulls away from the sides of the bowl. Depending on the weather and even on the brand of flour, we use anywhere between 5 and 8 tablespoons of water.
- Divide the dough to chill
Dump the rough dough onto the counter and divide the dough into two disc shapes and wrap each one separately in plastic wrap, placing it in the fridge to chill for 45 minutes or overnight.
- Make the blackberry pie filling
Add the blackberries to a bowl, along with the cornstarch, sugar, salt, and lemon juice. Toss just until combined.
- Preheat your oven
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). If your oven runs hot, set it to 375 degrees Fahrenheit (190 degrees Celsius). (Use an oven thermometer to ensure the correct temperature.)
- Roll out the pie dough
Remove the chilled pie dough from the fridge and let it sit for about 10 minutes before rolling.
Roll out one of the balls of dough into a large circle using a rolling pin. Add a generous amount of flour to the rolling surface and to the rolling pin, to prevent sticking and cracking. - Transfer the dough to a pie plate
Gently peel the rolled out dough off the counter surface by rolling it backwards onto the rolling pin. Transfer it to a 9-inch pie plate and gently press the dough into the bottom of the pie plate and over the edges (try for a 1-2 inch overhang if possible).
- Add the blackberry pie filling
Add the blackberry pie filling to the bottom crust and smooth out the top.
- Cut the lattice strips
Repeat the rolling out process with the second ball of dough, this time slicing it into about 10 long, thin slices using a pizza cutter (or a pastry cutter, if you have one). Create a lattice pattern using the strips of dough, overlapping every second vertical strip with every second horizontal strip.
- Create a clean edge
Trim any dough that hangs over the edge of the pie to 1-2 inches past the edge (try to keep the overhang amount even all the way around). Tuck any overhanging dough under and into the pie plate to create a clean edge.
- Egg wash
Beat the egg and 1 tablespoon of water and brush it lightly onto the unbaked crust. Use a light hand while brushing – too much egg wash creates an eggy texture after baking.
- Add sugar and bake
Dust the crust with the coarse sugar and bake at 400 degrees Fahrenheit (200 degrees Celsius) for about 10 minutes, and then reduce the heat to 375 degrees Fahrenheit (190 degrees Celsius) (or 350 degrees Fahrenheit if your oven runs hot) and bake for an additional 35-45 minutes or until the crust is evenly browned and the filling is bubbly.
- Cool, then serve
Let the pie cool to room temperature before slicing and serving with whipped cream or a scoop of vanilla ice cream.
Why is my homemade pie runny?
Homemade pie can be runny if it’s underbaked or if there isn’t enough thickener in the filling.
What is the best thickener for fruit pie?
The best thickener for any fruit pie is cornstarch.
What to add to pie filling to make it better?
Adding lemon juice and a pinch of salt to your homemade fruit pie will make the filling more flavourful.
Is flour or cornstarch better for pie filling?
Cornstarch is much better to use than flour for homemade fruit pie filling. Cornstarch makes a much silkier sauce while flour creates a thicker, more dull-looking sauce. Another reason cornstarch is a better choice is that less cornstarch is required to thicken pie filling than flour.
What is a trick to making a good pie crust?
The trick to making good pie crust is using cold butter and not over-working the dough. Refrigerating the dough before rolling out is also a critical step for flaky, crispy pie pastry.
Is pie crust better with butter or shortening?
Butter creates a much stronger, flakier and more crispy pie dough than shortening.
What is the secret to flaky pie crust?
The secret to flaky pie crust is using cold butter instead of shortening. It also helps to avoid overworking the dough and to refrigerate it before rolling out.
Can I freeze the pie dough before baking?
Yes! Simply freeze the raw pie dough in discs (as directed in the recipe below) and remove from the freezer and place in the fridge for 12 hours before rolling out.
Can I use frozen fruit in my homemade pie filling?
Yes. Simply increase the cornstarch in the filling by several tablespoons if using frozen fruit in the filling.
How do I know when the pie is ready to come out of the oven?
The pie is done when the crust is evenly browned and the filling is bubbly.
Why does this recipe for blackberry pie have two baking temperatures?
Baking at a higher heat at first allows the crust to brown and baking at a lower heat afterwards allows the filling to cook evenly without the crust over-browning in the process.
How do I store the leftover pie?
Store any leftovers of this pie in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Reheat any leftovers in the microwave or toaster oven until heated through.
Can I freeze this recipe for blackberry pie?
Yes you can. It can be frozen for up to 2-3 months before baking (cover in plastic wrap or freeze in an airtight container), thawed in the fridge overnight and then baked fresh in the morning. (Be sure to always place a cold baking dish into a cold oven to prevent the dish from cracking.)
They can also be frozen after baking for up to 2-3 months (cover in plastic wrap or freeze in an airtight container). Thaw at room temperature and reheat before serving, if desired.
We hope you love this homemade blackberry pie recipe as much as we do! Let us know in the comments below, what’s your family’s favourite summer pie? We’d love to know!
Looking for more recipes featuring fresh summer fruit? You’ll love these:
- Easy Classic Peach Pie
- No Bake Lemon Blueberry Icebox Cake
- Classic Apple Berry Fruit Crisp
- Strawberry Swirl Cupcakes with Fresh Strawberry Buttercream
- Easy Strawberry Hand Pies
- Easy 3-Ingredient Chia Seed Raspberry Jam
- Strawberry Spinach Salad with Lemon Poppyseed Dressing
- Easy Blueberry Galette
Watch the video below to see exactly how we make this delicious and easy dessert recipe. You can find more delicious recipe videos on our YouTube channel.
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Blackberry Pie
Recipe: Equipment
Recipe: Ingredients
For the crust:
- 3 cups all purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 cup cold unsalted butter, cut into small chunks
- 1 teaspoon lemon juice
- 6-7 tablespoons ice cold water
For the filling
- 6 cups fresh blackberries
- 5 tablespoons cornstarch
- 1 cup granulated sugar
- 1 pinch salt
- 3 tablespoons lemon juice
For finishing:
- 1 egg
- 1 tablespoon water
- 1-2 tablespoons coarse sugar
Recipe: Instructions
For the crust:
- Add the flour, sugar, and salt to the bowl of your food processor (or a large bowl if you're making the dough by hand).
- Turn the food processor on low speed and add the chunks of cold butter one at a time while the food processor runs, until all the butter is added and the mixture resembles coarse crumbs.If making by hand, use a pastry blender or your hands to work the butter into the dough until the mixture is crumbly. Try not to handle the butter too much (the heat from your hands will soften it) – use quick movements and don't worry if some larger chunks of butter still remain.
- Slowly add the lemon juice and the water as the food processor runs on low, just until the dough comes together and pulls away from the sides of the bowl. Depending on the weather and even on the brand of flour, I use anywhere between 5 and 8 tablespoons of water. If making by hand, use your hands to form the dough gently and quickly using just enough water for the dough to come together.
- Dump the rough dough onto the counter and divide the dough into two disc shapes and wrap each one separately in plastic wrap, placing it in the fridge to chill for 45 minutes or overnight.
For the filling:
- Add the blackberries to a bowl, along with the cornstarch, sugar, salt, and lemon juice. Toss just until combined.
- Set the filling aside while you prepare the crust for baking.
Assembly:
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). If your oven runs hot, set it to 375 degrees Fahrenheit (190 degrees Celsius). (Use an oven thermometer to ensure the correct temperature.)
- Remove the chilled pie dough from the fridge and let it sit for about 10 minutes before rolling.
- Roll out one of the balls of dough into a large circle using a rolling pin. Add a generous amount of flour to the rolling surface and to the rolling pin, to prevent sticking and cracking.
- Peel the rolled out dough off the counter surface gently by rolling it backwards onto the rolling pin.
- Transfer it to a 9-inch pie plate and gently press the dough into the bottom of the pie plate and over the edges (try for a 1-2 inch overhang if possible).
- Add the blackberry filling to the pie crust and smooth out the top.
- Repeat the rolling out process with the second ball of dough, this time slicing it into about 10 long, thin slices using a pizza cutter (or a pastry cutter, if you have one).
- Create a lattice pattern using the strips of dough, overlapping every second vertical strip with every second horizontal strip.
- Trim any dough that hangs over the edge of the pie to 1-2 inches past the edge (try to keep the overhang amount even all the way around). Tuck any overhanging dough under and into the pie plate to create a clean edge.
- If your pie plate has a wide edge, seal the edge of the pie by creating a fluted pattern – press into the edge of the pie from the outside with your left thumb and index finger while pressing into the edge of the pie from the inside with your right index finger. Do this all the way around the edge of the pie to create a fluted pattern (and see my tutorial HERE for how to create a beautiful fluted edge to your pies!)
- Beat the egg and 1 tablespoon of water and brush it lightly onto the unbaked crust. Use a light hand while brushing – too much egg wash creates an eggy texture after baking.
- Dust the crust with the coarse sugar and bake at 400 degrees Fahrenheit (200 degrees Celsius) for about 10 minutes, and then reduce the heat to 375 degrees Fahrenheit (190 degrees Celsius) (350 degrees Fahrenheit if your oven runs hot) and bake for an additional 35-45 minutes or until the crust is evenly browned and the filling is bubbly.
- Let the pie cool to room temperature before slicing and serving with whipped cream or ice cream.
Recipe: Notes
No-Fail Tips
Watch the pie closely as it bakes to ensure it bakes and browns evenly. Feel free to turn the pie halfway through baking so it browns evenly in your oven. Bake this pie on a baking sheet to prevent the filling from spilling out of the pie as it bakes and burning to the bottom of your oven.Storage Instructions
Store any leftovers of this pie in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Reheat any leftovers in the microwave or toaster oven until heated through.Freezer Instructions
The pie can be frozen for up to 2-3 months before baking (cover in plastic wrap or freeze in an airtight container), thawed in the fridge overnight and then baked fresh in the morning. (Be sure to always place a cold baking dish into a cold oven to prevent the dish from cracking.) The pie can also be frozen after baking for up to 2-3 months (cover in plastic wrap or freeze in an airtight container). Thaw at room temperature and reheat before serving, if desired.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.