Best Recipe For Blackberry Pie

Filled with wonderfully sweet and juicy blackberries, and baked in the most perfect, flaky, buttery pie crust, this Easy Old Fashioned Blackberry Pie looks and tastes amazing! I have perfected this recipe so that you’ll get an amazing pie every time, no matter whether you use fresh or frozen blackberries!

1. Why We Love Homemade Old Fashioned Blackberry Pie
2. Blackberry Pie Recipe ingredients
3. How to make Blackberry Pie
4. Best Blackberry Pie Recipe FAQs
5. Tips for Success
6. Substitutions and Variations
7. Best Recipe for Blackberry Pie storage
8. More Amazing Fruit Pies You Will Love
9. Best Recipe for Blackberry Pie Recipe

Your friends and family are going to love you when you show up with this warm and freshly baked Old-Fashioned Blackberry Pie. This homemade blackberry pie recipe is incredible and so, so simple!

When blackberries are in season, they are unbelievably good. When we buy fresh, juicy blackberries at the local farmer’s market, we just can’t stop eating them! We often have a hard time setting them aside to actually make anything with them because we eat them before we can decide what to make!

I have tried to perfect this easy blackberry pie recipe, as I always found an issue when I tried to substitute fresh berries for frozen berries. While other recipes suggest that they are totally interchangeable, I always found that using frozen berries made my pie very soggy and messy. But I discovered a simple trick that helps combat runny pie filling when working with frozen berries.

If you love blackberries as much as we do you’ll also love this Blackberry Nectarine Crumble , these Easy Blackberry Turnovers , and this amazing Blackberry Ice Cream !

Why We Love Homemade Old Fashioned Blackberry Pie

• It’s made with simple ingredients!
• Customize your blackberry pie with warm spices or even other types of fruit.
• This easy recipe takes just over an hour to make.

Blackberry Pie Recipe ingredients

You are going to need a top and bottom pie crust for this pie. I recommend this Flaky Homemade Pie Crust with a Video Tutorial that I use in all my pies. It turns out amazing every time thanks to using both the butter for flavor and the shortening for a tender, flaky crust.

Scroll down to the recipe card below this post for the full recipe with ingredient quantities.

Pie Crust

• Flour – Use unbleached All-Purpose Flour for best results. Remember you’ll need extra for the work surface too.
• Sugar – Granulated white sugar is fine for the pie crust.
• Salt – Table salt will work well in the pie crust to enhance the flavors and won’t be too grainy.
• Vegetable Shortening – Use chilled shortening, it makes a light and flaky pie crust.
• Butter – Use cold butter or even frozen butter. It adds a great buttery flavor to the pie crust.
• Water – Cold ice water works best for making pastry.

Blackberry Pie Filling

• Blackberries – You can use fresh or frozen blackberries for this pie, check the notes below if using frozen.
• Sugar – Adds sweetness to counteract the tart flavor of the blackberries inside the filling and also on top of the pie.
• Cornstarch – To thicken the filling and give it more substance.
• Lemon Juice – For an added citrus flavor that compliments the blackberries well.
• Egg – You’ll need an egg, lightly beaten, for the egg wash.

How to make Blackberry Pie

Pie Crust

1. Make flour mixture. Stir together the flour, sugar, and salt. Using a pastry blender or a food processor (affiliate link) , cut the shortening and the butter into the flour until the mixture resembles coarse crumbs. One trick to make the process a little easier is to freeze your butter beforehand, then grate it into the flour mixture before cutting it in with the pastry cutter if not using a food processor (affiliate link) .
2. Add water. Sprinkle 2 tablespoons of the cold water over the mixture. Using a fork, gently stir the water into the flour mixture, then repeat with the remaining water, adding only 2 tablespoons at a time, just until the dough starts to come together.
3. Chill dough. Divide the dough into two even pieces. Turn each piece of dough onto a sheet of plastic wrap and flatten them each into a thick disc with your hands. Wrap tightly in plastic wrap, and refrigerate for 1 hour.
4. Roll out dough. Bring the chilled dough out of the fridge and let it sit on the counter at room temperature to soften slightly for 10 minutes before rolling it out with a rolling pin (affiliate link) .

Filling & Assembly

1. Prepare equipment. Preheat your oven to 400 degrees and lightly flour a clean and dry flat worktop space big enough for rolling out your pastry.
2. Roll pastry. Roll out the bottom crust on a lightly floured surface. Gently line a pie plate (affiliate link) with the bottom crust. Brush with some of the egg wash to create a seal so that the juicy blackberry filling doesn’t seep through to the bottom of the crust when baking.

Make blackberry filling .

1. Using fresh blackberries: Toss the filling ingredients together in a large bowl and stir to combine.
2. Using frozen blackberries: Let the blackberries thaw at room temperature before you begin. Drain that beautiful, dark purple juice into a microwave-safe bowl and whisk in ½ tablespoon of the cornstarch along with 1 tablespoon of sugar. Microwave it for 45-60 seconds until it thickens up. Then toss your thawed blackberries with the remaining cornstarch, sugar, and lemon juice and gently stir in the thickened blackberry juice mixture.
3. Fill pie. Pour the blackberry filling into the prepared pie crust.
4. Make top crust. Roll out the top pie crust and cut a circular hole in the center with a small biscuit or cookie cutter. Gently lay the crust on top of the blackberry filling. Trim the edges of the pie dough with a knife and crimp it in a decorative pattern using a fork. If desired, you could do a lattice crust or other decorative top. Brush the top crust with the remaining egg wash and sprinkle with 1-2 tablespoons of sugar.
5. Bake. Bake the blackberry pie for 45-60 minutes, until the filling is thick and bubbly and the crust is turning golden brown. If the edges of the crust begin to get too dark too soon, cover them with tin foil or use a pie guard so that they don’t burn while the rest of the pie continues to bake.
6. Cool. Once the pie is cooked, let it cool completely (at least 2-3 hours) so that the berry filling has time to set before slicing the pie. You can always reheat it just a bit if you like eating your pie warm. These steps are simple but they will save you the heartache of cutting into a beautiful-looking pie only to have it fall completely apart because the filling is soupy!
7. Serve. Serve cold with a glass of milk, or reheat it and serve with a big scoop of vanilla ice cream!

Make sure you’re using the correct amounts for ingredients – this will be different if you’re using fresh or frozen berries. You also want to let the freshly baked pie sit for a while to cool down before slicing into it as this allows the filling to set up. It’ll take at least 2-3 hours for a freshly baked pie to cool down.

Eat them raw – that’s what we usually do! When we can contain ourselves enough to save some for making other things, we love these Blackberry Scones , Razzleberry Pie , and Blackberry Lemonade !

Store in an airtight container or covered in plastic wrap in the refrigerator for up to 5 days. Enjoy hot or cold!

You can freeze blackberry pie but it’s best to freeze it before you bake it. To do this, wrap the pie in plastic wrap and put it in a Ziploc bag and in the freezer for up to 1 month.

Technically you can use fresh or frozen blackberries. Frozen just requires a little more effort by making sure they are thawed at room temperature before you begin making the filling.

There are a couple tips to prevent a runny filling. First use a thickener like cornstarch, instant tapioca, flour, or clearjel. My recipe uses cornstarch because it’s readily available and what I always have on hand. Clearjel is my next favorite although you usually have to find it at a specialty kitchen supply shop or order online. If you have some, just replace the same amount of cornstarch with clearjel. Also, make sure you bake until the filling is thick and bubbly! Bake for at least 45-60 minutes. The cornstarch will react with the berry juices and create a nice thick filling that you should see bubbling up through the vents in the crust. And last, always let your berry pie cool for 2-3 hours before serving to let the filling continue to set up. I know, I know it is really hard waiting that long to cut into a delicious pie but It will be worth the wait. If you want a warm piece of pie, just reheat the pie or single slice in the microwave or oven.

When you make a berry pie, the berries will release a lot of juices in the baking process so you want to make sure you have a good thickening agent or else your pie will be a “berry” juicy mess. Flour or cornstarch are the most commonly used but clearjel, tapioca, arrowroot, and potato starch can also help thicken your pie filling.

Tips for Success

• Mixing. Use a food processor to mix your pastry ingredients. It will only take about 10 pulses with a food processor but it’s a bit more work by hand!
• Cutting pastry. Use a biscuit cutter or even a pizza cutter to cut out the hole from the pastry top for your pie.
• Use cold butter. Freeze your butter beforehand and grate it into the flour to mix it quickly if you don’t have a food processor.

Keep in mind when using frozen blackberries, you will need to let them thaw first. That amazing juice from the thawed blackberries, keep it! Don’t throw it out! Make a delicious sauce to help thicken the pie filling. Drain that beautiful, dark purple juice into a microwave-safe bowl and whisk in ½ tablespoon of the cornstarch along with 1 tablespoon of sugar. Microwave it for 45-60 seconds until it thickens up. Then toss your thawed blackberries with the remaining cornstarch, sugar, and lemon juice and gently stir in the thickened blackberry juice mixture.

Substitutions and Variations

• Use a Graham Cracker Pie Crust for the base if you prefer, or use a store-bought crust.
• Add warming spices like cinnamon, star anise, clove, or ginger for an added depth of flavor.
• Add some lemon zest to the berry mixture for an extra citrusy flavor.
• Add other berries to this pie. Cherries, blueberries, and raspberries taste great with blackberries.
• Use other fruits as well as blackberries. Plums, apples, and pears go well with blackberries.
• Do a Lattice Top for your pie instead of the hole in the middle.

Best Recipe for Blackberry Pie storage

If you want to make your pie in advance, it will keep well on the counter for 2 days or in the fridge for up to 5 days in an airtight container or covered in plastic wrap.

If you just want to assemble and bake on the day you plan to serve it, I recommend freezing the pie before baking. Freeze it before you bake it and wrap in plastic wrap and put it in a ziploc baggie and freeze for up to 1 month. Then you can bake it direct from frozen by just increasing the bake time by 15 to 20 minutes.

You can also make the crust 2-3 days in advance and store in the fridge wrapped in plastic wrap or even freeze the pie crust dough for 2-3 months for use at a later time. Let it thaw in the fridge overnight, then roll out and fill with your blackberry pie filling.

More Amazing Fruit Pies You Will Love

• Southern Peach Pie Perfection
• Dutch Pear & Nutmeg Pie with Streusel Topping
• Salted Caramel Apple Pie
• Fresh Strawberry Pie
• Homemade Strawberry Rhubarb Pie

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Best Recipe for Blackberry Pie

Equipment

• Rolling Pin
• 9-inch Pie Plate
• Pastry Cutter

Ingredients123

Double-Crust Pie Crust

• ▢ 2 1/2 cups unbleached all-purpose flour + extra for the work surface
• ▢ 2 tablespoons granulated sugar
• ▢ 1 teaspoon table salt
• ▢ 1/2 cup vegetable shortening chilled
• ▢ 12 tablespoons salted butter cut into 1/4-inch pieces and chilled
• ▢ 6-8 tablespoons ice water

Blackberry Pie Filling

• ▢ 6 cups blackberries fresh or completely thawed if previously frozen*
• ▢ 1 cup granulated sugar
• ▢ 4 tablespoons cornstarch
• ▢ 1 teaspoon lemon juice
• ▢ 1 egg lightly beaten
• ▢ Additional sugar for sprinkling on top

Instructions

Pie Crust

• Stir together the flour, sugar, and salt. Cut the shortening and butter into the flour with a pastry cutter or food processor (affiliate link) until the mixture resembles coarse crumbs. It is only about 10 pulses with a food processor (affiliate link) but a bit more work by hand. One trick to make the process a little easier is to freeze your butter beforehand, then grate it into the flour mixture before cutting it in with the pastry cutter if not using a food processor (affiliate link) . 2 ½ cups unbleached all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon table salt, ½ cup vegetable shortening, 12 tablespoons salted butter
• Sprinkle 2 tablespoons of the ice water over the mixture. Using a fork, gently stir the water into the flour mixture, then repeat with the remaining water, adding only 2 tablespoons at a time, just until the dough starts to come together. 6-8 tablespoons ice water
• Divide the dough into two even pieces. Turn each piece of dough onto a sheet of plastic wrap and flatten each into a disc and wrap tightly in plastic wrap. Refrigerate for 1 hour, then allow the chilled dough to sit on the counter to soften slightly for 10 minutes before rolling out.

Filling & Assembly

• Preheat oven to 400°F.
• Roll out the bottom crust on a lightly floured surface. Gently line a pie plate (affiliate link) with the bottom crust and brush with part of the egg wash before adding blackberry filling. 1 egg
• In a large bowl, add blackberries, sugar, cornstarch, and lemon juice and gently toss to combine. If using frozen black berries, see notes about how to deal with the blackberry juice. Pour filling into the prepared pie crust. 6 cups blackberries, 1 cup granulated sugar, 4 tablespoons cornstarch, 1 teaspoon lemon juice
• Roll out the top pie crust and cut a circular hole in the center with a small biscuit or cookie cutter. Gently lay the crust on top of the blackberry filling. Trim the edges of the pie dough with a knife and crimp it in a decorative pattern using a fork. If desired, you could do a lattice crust or other decorative top. Brush the top crust with the remaining egg wash and sprinkle with 1-2 tablespoons of sugar. Additional sugar
• Bake for 45-60 minutes, until the filling is thick and bubbly and the crust is golden brown. If the edges of the crust begin to get too dark too soon, cover them with tin foil or use a pie guard so that they don’t burn while the rest of the pie continues to bake.
• When the pie is done, remove it from the oven and allow the pie to cool for at least 2-3 hours before serving so the filling can continue to set up.
• Once cooled, you can slice and serve your pie. To serve hot, simply reheat either the whole pie or individual slices in the oven or microwave.

Notes

• *Using fresh blackberries: Toss the filling ingredients together in a large bowl and stir to combine.
• *Using frozen blackberries: Let the blackberries thaw at room temperature before you begin. Drain that beautiful, dark purple juice into a microwave-safe bowl and whisk in ½ tablespoon of the cornstarch along with 1 tablespoon of sugar. Microwave it for 45-60 seconds until it thickens up. Then toss your thawed blackberries with the remaining cornstarch, sugar, and lemon juice and gently stir in the thickened blackberry juice mixture.
• Storage: Store in an airtight container or covered in plastic wrap in the refrigerator for up to 5 days. Enjoy hot or cold!
• Freeze: You can freeze blackberry pie but it’s best to freeze it before you bake it. To do this, wrap the pie in plastic wrap and put it in a Ziploc bag and in the freezer for up to 1 month.

Nutrition

Best Recipe for Blackberry Pie

Equipment

• Rolling Pin
• 9-inch Pie Plate
• Pastry Cutter

Ingredients

Double-Crust Pie Crust

• 2 1/2 cups unbleached all-purpose flour + extra for the work surface
• 2 tablespoons granulated sugar
• 1 teaspoon table salt
• 1/2 cup vegetable shortening chilled
• 12 tablespoons salted butter cut into 1/4-inch pieces and chilled
• 6-8 tablespoons ice water

Blackberry Pie Filling

• 6 cups blackberries fresh or completely thawed if previously frozen*
• 1 cup granulated sugar
• 4 tablespoons cornstarch
• 1 teaspoon lemon juice
• 1 egg lightly beaten
• Additional sugar for sprinkling on top

Instructions

Pie Crust

• Stir together the flour, sugar, and salt. Cut the shortening and butter into the flour with a pastry cutter or food processor until the mixture resembles coarse crumbs. It is only about 10 pulses with a food processor but a bit more work by hand. One trick to make the process a little easier is to freeze your butter beforehand, then grate it into the flour mixture before cutting it in with the pastry cutter if not using a food processor. 2 1/2 cups unbleached all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon table salt, 1/2 cup vegetable shortening, 12 tablespoons salted butter
• Sprinkle 2 tablespoons of the ice water over the mixture. Using a fork, gently stir the water into the flour mixture, then repeat with the remaining water, adding only 2 tablespoons at a time, just until the dough starts to come together. 6-8 tablespoons ice water
• Divide the dough into two even pieces. Turn each piece of dough onto a sheet of plastic wrap and flatten each into a disc and wrap tightly in plastic wrap. Refrigerate for 1 hour, then allow the chilled dough to sit on the counter to soften slightly for 10 minutes before rolling out.

Filling & Assembly

• Preheat oven to 400°F.
• Roll out the bottom crust on a lightly floured surface. Gently line a pie plate with the bottom crust and brush with part of the egg wash before adding blackberry filling. 1 egg
• In a large bowl, add blackberries, sugar, cornstarch, and lemon juice and gently toss to combine. If using frozen black berries, see notes about how to deal with the blackberry juice. Pour filling into the prepared pie crust. 6 cups blackberries, 1 cup granulated sugar, 4 tablespoons cornstarch, 1 teaspoon lemon juice
• Roll out the top pie crust and cut a circular hole in the center with a small biscuit or cookie cutter. Gently lay the crust on top of the blackberry filling. Trim the edges of the pie dough with a knife and crimp it in a decorative pattern using a fork. If desired, you could do a lattice crust or other decorative top. Brush the top crust with the remaining egg wash and sprinkle with 1-2 tablespoons of sugar. Additional sugar
• Bake for 45-60 minutes, until the filling is thick and bubbly and the crust is golden brown. If the edges of the crust begin to get too dark too soon, cover them with tin foil or use a pie guard so that they don’t burn while the rest of the pie continues to bake.
• When the pie is done, remove it from the oven and allow the pie to cool for at least 2-3 hours before serving so the filling can continue to set up.
• Once cooled, you can slice and serve your pie. To serve hot, simply reheat either the whole pie or individual slices in the oven or microwave.

Notes

• *Using fresh blackberries: Toss the filling ingredients together in a large bowl and stir to combine.
• *Using frozen blackberries: Let the blackberries thaw at room temperature before you begin. Drain that beautiful, dark purple juice into a microwave-safe bowl and whisk in ½ tablespoon of the cornstarch along with 1 tablespoon of sugar. Microwave it for 45-60 seconds until it thickens up. Then toss your thawed blackberries with the remaining cornstarch, sugar, and lemon juice and gently stir in the thickened blackberry juice mixture.
• Storage: Store in an airtight container or covered in plastic wrap in the refrigerator for up to 5 days. Enjoy hot or cold!
• Freeze: You can freeze blackberry pie but it’s best to freeze it before you bake it. To do this, wrap the pie in plastic wrap and put it in a Ziploc bag and in the freezer for up to 1 month.

Nutrition

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