Sweet, juicy, and sparkling with summer flavor, Blackberry Pie is the very definition of a homemade comfort dessert. With a golden, flaky crust and a bubbling filling bursting with berries, every slice tastes like a celebration of sunshine and simple pleasures. Whether it’s for a backyard gathering, a cozy Sunday dinner, or simply to enjoy with a cup of coffee, this pie never fails to win admirers. If you’ve ever picked fresh blackberries or simply love their bold, tart flavor, making this Blackberry Pie will feel like sharing a little edible happiness.
Ingredients You’ll Need
You don’t need a pantry full of fancy ingredients to create pie magic! The beauty of Blackberry Pie is in its simplicity: each component highlights the pure berry flavor, adds the perfect sweetness, or gives that irresistible texture. Here’s what you’ll gather:
- Fresh blackberries (5 cups): The star of the show! Use firm berries for maximum juiciness and structure.
- Granulated sugar (1 cup): Balances the berries’ tartness and helps create a luscious filling.
- Cornstarch (1/4 cup): Thickens the filling just enough for perfect, sliceable pie—no runny mess here!
- Lemon juice (1 tablespoon): Brightens the flavor, letting the blackberries really pop.
- Lemon zest (1 teaspoon): Adds an aromatic citrusy note throughout the filling.
- Ground cinnamon (1/4 teaspoon, optional): A gentle, warming spice that deepens the berry flavor beautifully.
- Salt (1/8 teaspoon): A little pinch makes all the sweetness sing.
- Unsalted butter (2 tablespoons, cut up): Dots of butter melt into the filling, for extra silkiness.
- Refrigerated pie crusts (1 package, 14 ounces) or homemade double crust: Saves time or gives you creative freedom—your choice!
- Egg (1, beaten): An easy egg wash for getting that photo-worthy, shiny golden top.
- Coarse sugar (1 tablespoon, optional): A sparkly, sweet finish that gives the crust little crunch.
How to Make Blackberry Pie
Step 1: Prepare the Pie Crust
Start out by preheating your oven to 400°F (200°C). Take one pie crust and roll it out gently, then fit it snugly into your 9-inch pie dish. If you’re using homemade dough, this is a great time to show off your skills; if you’ve chosen store-bought, you’re saving yourself a little time without sacrificing flakiness!
Step 2: Make the Blackberry Filling
In a large mixing bowl, combine your fresh blackberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon (if using), and salt. Gently toss until the berries are evenly coated—take your time here to avoid smashing those beautiful berries. The cornstarch and sugar will start to cling, creating glossy magic before it even reaches the oven!
Step 3: Assemble the Blackberry Pie
Pour the prepared blackberry mixture into your waiting pie crust. Sprinkle those small cubes of butter across the top—these melt into the berries as they bake, creating subtle richness in every bite. Now, roll out your second crust and drape it over the filling, or get creative and cut it into strips for a classic lattice design. Either way, trim and crimp the edges to seal in the goodness.
Step 4: Add the Final Touches
Brush the top crust with your beaten egg for a glossy, golden finish, and if you’re in the mood for a little sparkle, sprinkle coarse sugar across the top. It’s such a simple touch, but that extra sweetness and crunch always feels festive.
Step 5: Bake to Perfection
Place the pie on a baking sheet to catch any delicious drips, then slide it into your preheated oven. Bake for 45 to 50 minutes, or until the crust is beautifully browned and you see the blackberry filling bubbling through the vents or lattice. If the edges are browning faster than the center, just cover them gently with foil.
Step 6: Cool Before Slicing
Here’s where patience pays off: let your Blackberry Pie cool completely on a wire rack. This cooling period gives the filling time to set, so when you slice in, you get perfect, neat wedges full of juicy berries.
How to Serve Blackberry Pie
Garnishes
A scoop of creamy vanilla ice cream is the classic partner, melting into the warm Blackberry Pie for pure decadence. A generous dollop of fresh whipped cream does the trick too, or if you want to be extra fancy, a few extra blackberries on top look gorgeous and add a burst of color.
Side Dishes
Slice up the pie alongside a fresh fruit salad or serve with a mug of coffee or tea for balancing out the sweetness. If it’s a celebratory meal, a tart lemon sorbet or some tangy crème fraîche makes a lovely contrast.
Creative Ways to Present
Cut the Blackberry Pie into mini squares and serve in cupcake papers for a party-ready, handheld treat. You can also plate each slice with a swirl of berry coulis or a drizzle of honey. If you’re feeling rustic, simply serve straight from the pie pan with forks for everyone!
Make Ahead and Storage
Storing Leftovers
Cover any leftover Blackberry Pie with foil or plastic wrap and keep it in the refrigerator. It stays fresh and delicious for up to three days—if it lasts that long!
Freezing
You can freeze Blackberry Pie, either baked or unbaked. For a baked pie, let it cool completely before wrapping well and freezing for up to three months. Thaw overnight in the fridge, then rewarm as needed. For unbaked, assemble but don’t brush with egg wash until you’re ready to bake.
Reheating
To get that “just-baked” taste and texture back, reheat slices in a 350°F oven for about 10 minutes. Avoid microwaving if you want to keep the crust crisp!
FAQs
What’s the best way to prevent a soggy bottom crust?
Baking the Blackberry Pie on the lower third of your oven helps ensure the bottom crust sets up golden and crisp. You can also sprinkle a thin layer of ground almonds or breadcrumbs in the bottom before adding the filling to absorb excess juices.
Can I use frozen blackberries instead of fresh?
Absolutely! Just don’t thaw them first—add an extra tablespoon of cornstarch to absorb more liquid. The pie may need a few additional minutes to bake fully.
Why is my filling runny?
Blackberry Pie filling can be runny if the pie hasn’t cooled fully, as the juices need time to set up. Also, make sure to measure your cornstarch accurately, and use firm (not overripe) berries.
Should I vent the top crust?
Yes! If you’re not making a lattice, cut several slits or shapes in the top crust to let steam escape. This helps your Blackberry Pie bake evenly and prevents it from getting soggy or bursting.
Can I use a different sweetener instead of sugar?
Swap granulated sugar for coconut sugar, maple sugar, or even honey for a different flavor profile, but keep in mind that liquid sweeteners might make the filling a touch runnier, so add a little extra thickener to compensate.
Final Thoughts
There’s something truly special about baking a Blackberry Pie and sharing it with the people you love. If you’re new to homemade pie or a seasoned baker, this recipe brings summer into your kitchen and smiles to everyone around your table. Give it a try—you might just find you have a new favorite!
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Blackberry Pie Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the sweet and tangy flavors of a classic Blackberry Pie. This homemade dessert features a buttery crust filled with juicy blackberries, sugar, and a hint of lemon, baked to golden perfection.
Ingredients
For the Filling:
- 5 cups fresh blackberries
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon ground cinnamon (optional)
- 1/8 teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
For the Crust:
- 1 package (14 ounces) refrigerated pie crusts or homemade double pie crust
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for sprinkling)
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C).
- Prepare the Crust: Roll out one pie crust and fit it into a 9-inch pie dish.
- Make the Filling: In a large bowl, combine the blackberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt. Toss to coat.
- Fill the Pie: Pour the blackberry mixture into the crust, top with butter, and cover with the second crust.
- Finish and Bake: Brush the top crust with egg wash, sprinkle with sugar, and bake for 45-50 minutes until golden.
- Cool and Serve: Allow the pie to cool on a wire rack before slicing and serving.
Notes
- For best results, use fresh, firm blackberries.
- Serve with vanilla ice cream or whipped cream.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 35mg
