How to Make a Delicious Blackberry Pie

Immerse yourself in the succulent world of homemade desserts with “Bursting with Flavor: Homemade Blackberry Pie.” This classic recipe is a celebration of the sweet, tart richness of blackberries, encased in a flaky, buttery crust. Perfect for any season, especially when blackberries are at their peak, this pie offers a delicious way to enjoy the natural goodness of these juicy berries. Whether you’re a seasoned baker or new to pie-making, this recipe promises a delightful experience, filling your kitchen with the aroma of baking fruit and pastry, and your palate with the incomparable taste of homemade goodness.



Why You’ll Love Homemade Blackberry Pie:

  • Fresh and Flavorful: Utilizes fresh, ripe blackberries for the best natural sweetness and tartness.
  • Perfectly Flaky Crust: Achieve a golden, buttery crust that’s the ideal companion to the juicy berry filling.
  • Simple Ingredients: Made with straightforward, wholesome ingredients that highlight the fruit’s natural flavors.
  • Versatile Dessert: Ideal for a cozy family dinner, a festive gathering, or a special treat to brighten any day.

Ingredients Notes For Homemade Blackberry Pie:

  • Blackberries: Fresh blackberries are best, but you can also use frozen ones; just ensure they are thawed and drained.
  • Sugar: Adjust the amount based on the sweetness of the berries and your preference.
  • Thickener: Flour or cornstarch can be used to help the filling set and prevent it from being too runny.
  • Pie Crust: You can make your own crust for the best flavor and texture or use a store-bought one for convenience.
  • Lemon Juice: A splash enhances the berries’ flavor and adds a nice balance to the sweetness.
  • Egg Wash: Brushing the crust with an egg wash before baking gives it a beautiful, golden finish.

Recipe Steps:

  1. Prepare the Filling: Mix blackberries with sugar, thickener, and lemon juice. Let it sit to macerate, which helps to draw out the juices and blend the flavors.
  2. Prep the Crust: Roll out your pie dough and place one layer in a pie dish, trimming the excess. Fill with the berry mixture.
  3. Assemble the Pie: Cover the filling with the top crust, crimping the edges to seal. Cut slits in the top crust to allow steam to escape.
  4. Bake: Brush the top crust with an egg wash and sprinkle with a little sugar if desired. Bake in a preheated 375°F (190°C) oven until the crust is golden and the filling is bubbly, about 45-50 minutes.
  5. Cool and Serve: Let the pie cool before slicing to allow the filling to set. Serve warm or at room temperature, ideally with a scoop of vanilla ice cream.

Storage Options:

  • At Room Temperature: Covered, the pie can be kept at room temperature for 1-2 days.
  • Refrigerate: For longer storage, refrigerate the pie for up to 5 days. Reheat gently if desired before serving.


How to Make a Delicious Blackberry Pie

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Author: Maria


For the Pie Crust:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup 2 sticks unsalted butter, cold and cubed
  • 1/4 to 1/2 cup ice water

For the Filling:

  • 4 cups fresh blackberries you can also use frozen blackberries, thawed and drained
  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1/2 teaspoon lemon zest optional
  • 1/4 teaspoon ground cinnamon optional

For Finishing:

  • 1 egg beaten (for egg wash)
  • 1 tablespoon sugar for sprinkling on top


Prepare the Pie Crust:

  • In a large bowl, combine the flour, salt, and sugar. Add the cold, cubed butter and use a pastry blender or your fingers to mix until the mixture resembles coarse crumbs.
  • Gradually add ice water, stirring until the dough comes together but is not wet or sticky. Adjust with more flour or water if necessary.
  • Divide the dough into two halves, form into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.

Make the Filling:

  • In a large bowl, gently toss the blackberries with sugar, flour, cornstarch, lemon juice, lemon zest, and cinnamon until the berries are evenly coated. Let sit for about 15 minutes to macerate.

Assemble the Pie:

  • Preheat the oven to 375°F (190°C).
  • Roll out one disk of pie dough on a floured surface to fit a 9-inch pie plate. Transfer it to the pie plate, pressing gently into the bottom and sides.
  • Pour the blackberry filling into the crust.
  • Roll out the second disk of dough and place it over the filling. Trim excess dough, and crimp the edges to seal. Cut slits in the top crust to allow steam to escape.
  • Brush the top crust with beaten egg and sprinkle with sugar.


  • Place the pie on a baking sheet to catch any drips. Bake for about 45-50 minutes, or until the crust is golden and the filling is bubbly.
  • If the edges of the pie start to brown too quickly, cover them with foil.

Cool and Serve:

  • Let the pie cool on a wire rack for at least 2 hours before serving to allow the filling to set.

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