Blackberry Pie

Flaky pie crust and sweet blackberries make for a simple yet delicious summer pie. This blackberry pie is easy to make and may just become your new favorite fruit pie!

When I was growing up, my grandpa had a huge patch of blackberry bushes. They were prolific plants (thanks in part to his efforts to deer-proof them), so every summer my grandma would freeze pounds and pounds of blackberries.

We often benefitted from this situation, both in the baked goods that Grandma would make and in the bags of blackberries she would send us home with.

It meant that we could indulge in plenty of blackberry cobbler (an all-blackberry version of my mixed berry cobbler) and blackberry pie every year, even in the winter months.

Why this is the best blackberry pie recipe

This blackberry pie recipe is a twist on my rhubarb pie. If you’ve made that recipe before, you know that it uses a couple of special techniques to make a pie with a crisp bottom crust and thick filling that does not run when it’s cut.

If you guessed that that’s what we’ve got going on here, you’d be right!

The ingredients in this blackberry pie are super simple, allowing the flavor of the blackberries to be star of the show. 

The filling is perfectly thick without being goopy, so you get a perfect slice every time. And no soggy bottoms here! The way we assemble and bake this pie helps the bottom crust stay crisp.

This is a simple pie but don’t be mistaken: it’s still absolutely stunning. Serve it with a scoop of vanilla ice cream and you have the very best summer dessert.

How to make my blackberry pie

Even if you aren’t a seasoned pie maker like me, you can make this blackberry pie. It’s an easy recipe and the results are so impressive! Your friends and family will all be asking you for the recipe, guaranteed.

Ingredients you’ll need

• Pie dough for a 9-inch double-crust pie
• ½ cup granulated sugar, plus extra for finishing
• 6 tablespoons all-purpose flour
• 5 cups fresh blackberries 
• ½ teaspoon cinnamon
• 1 tablespoon milk

As usual, I prefer to make this recipe with my homemade pie crust. Even if you’ve never made a homemade pie crust before, you should give it a try! I bet you’ll be surprised how doable it is.

But if you just don’t have time or are still a bit nervous, don’t worry. Refrigerated pie crust will work just fine.

This recipe is a great way use fresh blackberries, but you can also use frozen berries. 

If you’re using frozen blackberries, do NOT thaw them before using them. I also recommend increasing the flour by 1 extra tablespoon (7 tablespoons total). 

Since freezing the fruit causes ice crystals to form, the frozen fruit will usually release more juice during baking, so a bit of extra flour helps.

You may also need to add 5-10 minutes to the second stage of baking since the berries to account for starting with frozen berries.

I like adding just a bit of cinnamon to this pie, but feel free to leave it out if you aren’t a fan.

Making this recipe

Before you start making the pie, move one of your oven racks to the lowest position and preheat the oven to 450°F.

In a small bowl, combine the flour and the sugar. Set this aside.

Roll out half of the pie dough and place it in the bottom of a 9-inch pie pan. Roll out the top crust.

Now sprinkle 1/3 of the flour-sugar mixture evenly over the bottom crust. Gently toss another 1/3 of the mixture in a bowl with the blackberries and cinnamon. Add this mixture to the pie plate.

Sprinkle on the remaining 1/3 of the flour-sugar mixture. 

Top the pie with the top crust, trimming and crimping the edges to seal them. Cut slits in the top of the pie to allow steam to escape, then brush with the milk and sprinkle with a bit more sugar.

Set the pie on a rimmed baking sheet and bake on the lowest rack at 450°F for 15 minutes. Leave the pie in the oven with the door closed and reduce the temperature to 350°F.

Continue baking the pie for another 40-45 minutes, or until the crust is golden brown and the blackberry juices are bubbling. 

I recommend checking the pie about halfway through baking to see if the edge is getting too dark. If so, and you’re worried about it burning before the pie is done, cover the edge gently with aluminum foil or a pie guard.

Let the pie cool completely before slicing and serving.

Pie storage and freezing

Keep leftover blackberry pie covered. Store at room temperature for up to 2 days or in the refrigerator for up to 4 days.

If you want to freeze this pie, I recommend doing so before baking. Make sure to use a metal pie plate or a disposable pie pan – you never want to put a cold glass or ceramic pie plate from the freezer into the oven!

Assemble the blackberry pie, then place it in the freezer for 2-3 hours until frozen solid. Wrap tightly with a layer of plastic wrap followed by heavy-duty foil. Freeze for 2-3 months.

When ready to bake, unwrap the pie while the oven preheats. Bake at the directed temperatures, but note that you will need to add an extra 20-30 minutes of baking time since the pie was frozen. 

Frequently asked questions