This blackberry pie has an incredibly delicious filling that perfectly combines sweet and tangy flavors all in a flaky, buttery pie crust. Bursting with tons of succulent blackberries, this dessert is sure to please any crowd. Although you can opt for a store-bought pie crust, there's something truly remarkable about making the entire pie from scratch.
Easy Blackberry Pie Recipe
I always enjoy making a satisfying fruit pie to share with my family (like my strawberry rhubarb pie or sour cream blueberry pie). This easy recipe features fresh (or frozen) blackberries for the ultimate sweet and tart treat.
For more delicious fruit pie ideas, check out my raspberry pie, apple cranberry pie, or Granny Smith apple pie!
🥘 Ingredients
Preparing the blackberry pie filling and crust from scratch is absolutely worth a quick visit to your local grocery store. For added convenience, you can choose to use fresh or frozen blackberries (if thawed and drained).
Blackberry Pie Filling
- Blackberries - 6 cups of whole, mashed, or frozen blackberries (divided).
- Sugar - 1 cup of granulated sugar.
- Cornstarch - 6 tablespoons of cornstarch or use a cornstarch substitute.
- Lemon - 1 large lemon that's zested and juiced.
- Salt - 1 pinch of salt.
- Butter - 2 tablespoons of butter.
Blackberry Pie
- Pie Crust - 1 butter pie crust. See my homemade recipe here. You can opt to use a store-bought double pie crust if desired.
- Milk - 1 tablespoon of milk for brushing over the top pie crust.
- Sugar - 1 teaspoon of sugar for topping the pie crust.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Blackberry Pie
The best part of making this delicious fruit pie is that it's completely beginner-friendly and quick to prepare. You will need a 9-inch pie pan, a large saucepan, a basting brush, and your measuring utensils to get started.
This recipe will make 1 pie with 8 servings, depending on how small or large you cut the pie slices.
Make The Filling
Step 1: Mix. In a large saucepan, mix together 4 cups (580 grams) of blackberries (reserving 2 cups for later), 1 cup (200 grams) of sugar, 6 tablespoons (48 grams) of cornstarch, the juice and zest of 1 large lemon, and 1 pinch of salt.
Step 2: Heat mixture. Heat the mixture over medium-high heat, stirring occasionally, until it only just begins to boil.
Step 3: Fold. Gently fold in the butter and the reserved 2 cups (290 grams) of whole blackberries, then remove the saucepan from the heat and set it aside to cool.
Prepare The Pie
Step 4: Preheat. Preheat your oven to 400°F (205°C/Gas Mark 6).
Step 5: Roll. Roll out one of your pie crusts into a 9-inch pie pan.
Step 6: Pour. Pour the cooled filling into the crust and then add the second pie crust on top.
Step 7: Cut. Cut some slits into the top crust and then trim and crimp the edges as desired.
Step 8: Brush. Brush the top of your pie with 1 tablespoon (15 milliliters) of milk, and then sprinkle 1 teaspoon (4 grams) of sugar over top.
Bake & Serve
Step 9: Bake pie. Once preheated, bake the pie in the center of your oven’s middle rack at 400°F (205°C/Gas Mark 6) for 15 minutes before reducing the temperature to 350°F (175°C/Gas Mark 4) and baking for an additional 30 minutes.
Step 10: Cool & serve. Remove the pie from the oven and let it cool completely before cutting and serving.
Serve your pie with a scoop of my no-churn vanilla ice cream and a spoonful of freshly whipped cream for a delightful dessert experience. Enjoy!
💭 Angela's Tips & Recipe Notes
- You’ll need 4 cups of whole, mashed, or thawed (from frozen) blackberries and 2 cups of whole blackberries.
- Let your pie filling cool to room temperature before adding it to your pie crust.
- If the edges of your pie have begun to brown too much, but the pie is not done baking, you can line them with aluminum foil or a pie shield and finish baking.
>>>See All Of My Tasty Recipes Here!<<<
🥄 Make Ahead Options
If you'd like to prepare this pie in advance, there are a few options you can do.
The blackberry filling can be made up to 5 days ahead of time if you follow the directions above and allow it to cool completely to room temperature. Then, transfer it to an airtight container and store it in the fridge.
You can also prepare the buttery pie crust 2 days in advance if it's tightly wrapped with plastic wrap and stored in your refrigerator.
Assemble and bake when you are ready to enjoy!
Freezing The Pre-Made Pie
Another make-ahead option is to freeze the pie for later use. You can freeze it either unbaked or baked!
Let your pie cool completely, and then wrap it tightly in plastic wrap and a layer of aluminum foil. Label the pie with a permanent marker and freeze for up to 3 months.
Check out my post on how to freeze fruit pies for more information!
🥡 Storing
Store any leftover pie in the fridge covered in plastic wrap or aluminum foil for 4-5 days. Alternatively, you can store the pie at room temperature for 2-3 days.
❓ Recipe FAQs
You can use fresh or frozen blackberries to make this blackberry pie. If using frozen, make sure to thaw and drain them before you start preparing the filling.
If your slices are falling apart or the filling inside is still runny, you might not have let it cool completely. It's crucial to allow your blackberry pie to set by cooling it down to room temperature, which can take around 3-4 hours. If it's still runny after cooling, you might need to increase the amount of cornstarch.
To prevent the filling from bubbling over, make sure to cut slits or vents in the top crust to allow steam to escape. You could place a baking sheet under the pie in the oven to catch any drips if desired.
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!
📖 Recipe Card
Blackberry Pie
Ingredients
Blackberry Pie Filling
- 6 cups blackberries (whole, mashed, or frozen, divided)
- 1 cup sugar
- 6 tablespoon cornstarch
- 1 large lemon (zested and juiced)
- 1 pinch salt
- 2 tablespoon butter
Blackberry Pie
- 1 Butter Pie Crust (see recipe or use store-bought, you will need a double pie crust)
- 1 tablespoon milk (for topping)
- 1 teaspoon sugar (for topping)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Make The Filling
- In a large saucepan, mix together 6 cups blackberries (reserving 2 cups for later), 1 cup sugar, 6 tablespoon cornstarch, the lemon juice and lemon zest of 1 large lemon, and 1 pinch salt.
- Heat the mixture over medium-high heat, stirring occasionally, until it only just begins to boil.
- Gently fold in 2 tablespoon butter and the reserved 2 cups of whole blackberries, then remove the saucepan from the heat and set it aside to cool.
Prepare The Pie
- Preheat your oven to 400°F (205°C/Gas Mark 6).
- Roll out one of your 1 Butter Pie Crust into a 9-inch pie pan.
- Pour the cooled filling into the crust and then add the second pie crust on top.
- Cut some slits into the top crust and then trim and crimp the edges as desired.
- Brush the top of your pie with 1 tablespoon milk and then sprinkle 1 teaspoon sugar over top.
- Once preheated, bake the pie in the center of your oven’s middle rack at 400°F (205°C/Gas Mark 6) for 15 minutes before reducing the temperature to 350°F (175°C/Gas Mark 4) and baking for an additional 30 minutes.
- Remove the pie from the oven and let it cool completely before cutting and serving.
Notes
- You’ll need 4 cups of whole, mashed, or thawed from frozen blackberries as well as 2 cups of whole blackberries.
- Let your pie filling cool to room temperature before adding it to your pie crust.
- If the edges of your pie have begun to brown too much, but the pie is not done baking, you can line them with aluminum foil or a pie shield and finish baking.
- To store: Store any leftover pie in the fridge (covered) for 4-5 days.
- To freeze: Let your pie cool completely and then wrap it tightly in plastic wrap and a layer of aluminum foil. Label the pie with a permanent marker and freeze for up to 3 months. Check out my post on how to freeze fruit pies for more information.
Judi says
This is the best recipe for Blackberry pie I have tried. My husband is a lover of all things blackberry, and he absolutely loved it.
Sondra Peart says
Wonderful recipe. Family loved it!
Anonymous says
This recipe was delicious! Easy to follow and loved by my family.
Tammye Lockwood says
This is the easiest and best blackberry pie filling. I've made blackberry cobblers for years but I know this recipe is the best. PS. I raise my own blackberries too!