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This blackberry pie recipe has all the fresh flavors of summer baked into a flaky pastry crust for a simple but showstopping dessert!
As easy as pie! A simple blackberry and sugar mixture is tucked into a flaky homemade pie crust for the perfect summer dessert!
Make it even easier with store-bought crust.
Sweet & Juicy Blackberry Pie
On the west coast where I live, blackberries grow wild absolutely everywhere and make the best ever desserts! I can’t even tell you how many buckets my kids and I used to pick for summer baking and jam!
- Use fresh or frozen blackberries in this summer pie recipe.
- I’ve included directions for either flour or cornstarch as the thickener, your choice!
- With just a handful of ingredients, this dessert is easy to prepare.
- Pie freezes well either before or after baking making it a great way to enjoy summer berries.
- Serve with a scoop of vanilla ice cream or a dollop of fresh whipped cream.
Ingredients & Variations
Blackberries – Fresh blackberries in season have the best sweet/tart flavor, but frozen berries can be used and don’t have to be thawed. Be sure to check a few of the berries per the notes in the recipe to thicken correctly.
Sugar/Cinnamon -Sweeter, more ripe berries may need a bit less sugar. I like a tiny pinch of cinnamon but lemon zest works well too!
Thickener – Use either flour or cornstarch to thicken the blackberry pie filling. Read the notes in the recipe below as some berries may need a little bit of extra thickener.
PIE CRUST – Pre-made pie crusts make prep and assembly so easy! Or use this DIY pie crust, and make it from scratch! Feeling fancy? Try a lattice crust!
How to Make a Blackberry Pie
The humble yet sweet and decadent pie is just what is needed for dessert!
- Mix the blackberries with the filling ingredients per the recipe below.
- Line a pie plate with half the crust. Fill with blackberry mixture.
- Cover pie with remaining crust, brush with egg wash, and bake.
- Cool before serving to allow the pie to set.
Tips for the Perfect Pie
- If using frozen berries, add the larger amount of flour/cornstarch in the recipe.
- Be sure to cut a few slits in the top crust to allow steam to escape before the egg wash.
- Place an empty baking sheet on the rack underneath the baking dish in the oven just in case of bubble-over.
- If the edges of the crust start to brown before the pie is baked, cover them with thin strips of aluminum foil or a pie shield.
- Allow the pie to cool before cutting so it can firm up otherwise it may be runny.
- Keep leftover blackberry pie covered in the refrigerator for up to 3 days. Serve cold or reheat in the microwave.
More Summer Berry Recipes
We love fresh summer berries for snacking and for adding to desserts and baked goods! Here are a few of our favorites.
Did you make this Blackberry Pie? Be sure to leave a rating and a comment below!
Homemade Blackberry Pie
Homemade Blackberry Pie is made with easy ingredients like fresh or frozen berries and a pre-made crust!
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If making homemade pie crust, prepare the crust according to recipe directions.
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Preheat oven to 375°F.
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Roll half of the crust into a 12-inch circle. Line a 9-inch pie plate with the rolled crust.
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In a medium bowl, gently toss blackberries, sugar, cornstarch, and cinnamon together. Pour into the pie crust. Cut up the butter and dot it over the berries.
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Roll the remaining crust and place over top of the pie. Cut the crusts to the edge of the pie plate and gently fold the edges to seal.
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Whisk the egg yolk with 1 tablespoon of water and brush over the pie.
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Place the pie plate on a large baking pan (lined with parchment paper if you’d like) and bake for 45-55 minutes or until the crust is golden and the filling is bubbly.
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Remove from the oven and place on a cooling rack. Cool at least 4 hours.
Cornstarch: You will need 3-4 tablespoons of cornstarch depending on how juicy the berries are. Berries that are sweet and ripe tend to have more juice and may need closer to 4 tablespoons cornstarch. Berries that are smaller and more tart will need about 3 tablespoons cornstarch.
Flour: If you’d prefer, use flour to thicken the berry mixture. Berries that are sweet and ripe tend to have more juice and may need about 2 tablespoons of extra flour. Berries that are smaller and more tart will need about ⅓ cup of flour.
Leftover pie can be stored (covered) in the fridge for up to 3 days. Serve cold or reheat in the microwave.
Serving: 1slice | Calories: 228 | Carbohydrates: 34g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 112mg | Potassium: 170mg | Fiber: 5g | Sugar: 17g | Vitamin A: 313IU | Vitamin C: 19mg | Calcium: 35mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert, Pie
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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