Blackberry Pie Recipe

If you love the taste of fresh berries wrapped in golden, flaky crust, this Blackberry Pie Recipe is going to win your heart. I absolutely love how this pie blends tart and sweet blackberries with just the right hint of cinnamon and lemon, making every bite burst with flavor. Whether it’s a summer picnic or a cozy fall dinner, this pie feels like the perfect finish to any meal.

When I first tried this Blackberry Pie Recipe, I was amazed at how simple it was to achieve that homemade bakery taste at home. You’ll find that using fresh or properly thawed frozen berries makes all the difference in texture and flavor. Plus, the choice between a classic lattice crust or a buttery crumble topping means you can tailor the pie to your mood or occasion. Trust me, once you try this one, it’ll become a seasonal favorite in your recipe box.

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Ingredients You’ll Need

Getting the best results means using high-quality, fresh ingredients that complement each other while keeping things straightforward. Here’s what you’ll want on hand to make this Blackberry Pie Recipe shine.

• All Butter Pie Crust: Butter crust is key for that flaky, flavorful base whether you buy it or make it from scratch.
• Egg: For an egg wash to give your crust that gorgeous, shiny golden finish.
• Cold Unsalted Butter: Essential for the crumble topping to create that lovely crumbly texture.
• Granulated Sugar: Balances the tartness of the blackberries and sweetens the crust topping.
• All-Purpose Flour: Provides structure in the crumble topping and crust.
• Salt: Enhances all the flavors without overwhelming the pie.
• Blackberries: Fresh or fully thawed frozen blackberries; just make sure they’re well drained to avoid a soggy pie.
• Lemon Juice: Adds brightness and helps the filling set up nicely.
• Ground Cinnamon: Gives a subtle warmth that pairs beautifully with blackberries.
• Cornstarch: Thickens the filling so it holds its shape when sliced.

Variations

One of the best things about this Blackberry Pie Recipe is how adaptable it is. I often tweak it a bit depending on the season and what my family’s craving that day. Don’t hesitate to make it your own!

• Crumble Topping Variation: I love switching to the crumble topping when I want a bit more buttery texture and a rustic, casual look — my family always goes crazy for it!
• Mixed Berry Pie: Try swapping half the blackberries for blueberries or raspberries to add complexity and a splash of color.
• Gluten-Free: Use a gluten-free pie crust and substitute gluten-free flour in the crumble topping to keep it friendly for gluten sensitivities.
• Less Sweet: If you prefer less sugar, you can reduce it in the filling slightly — just keep an eye on the texture to prevent it from being runny.

How to Make Blackberry Pie Recipe

Step 1: Preparing Your Pie Crust and Filling

Start by rolling out your pie crust(s) on a lightly floured surface until they’re about 9 to 10 inches in diameter — the perfect size for a standard 9-inch pie plate. Placing the crust and the pie plate in the fridge for at least 30 minutes before assembling really helps keep everything firm, which is key to a beautifully flaky crust. Meanwhile, toss your blackberries with sugar, lemon juice, cinnamon, and cornstarch in a bowl — make sure your berries are fully thawed and drained if using frozen, so the filling isn’t watery.

Step 2: Assembling a Lattice Crust Pie

After chilling your rolled dough, cut one crust into strips about half to three-quarter inch wide and chill those strips again to keep them firm. Spread the blackberry filling evenly in the other chilled crust placed in your pie plate. Lay every other strip across the pie, then carefully weave the remaining strips over and under those, folding strips back to place new ones as you go — it’s easier than it sounds and creates a stunning, classic look. Crimp the edges to seal in that juicy filling, brush with egg wash, and sprinkle some sugar on top for a lovely sparkle.

Step 3: Assembling a Crumble Topped Pie

For the crumble topping, mix together the sugar, flour, salt, and cold diced butter using a pastry blender until it forms pea-sized crumbs — this is the step I discovered makes the topping perfectly crumbly without melting into butter pools! Pour your prepared blackberry filling into the chilled pie crust and then sprinkle the crumble topping evenly over the berries. Don’t forget to shield the edges of the crust with a pie shield or foil to prevent burning.

Step 4: Baking Your Blackberry Pie

Place your pie on a cookie sheet to catch any drips and bake at 425°F for 10 minutes. Then lower the temperature to 350°F and bake for an additional 35-45 minutes until the crust is lovely and golden, and the filling is bubbling. The crust won’t turn golden all over, especially on the lattice, but those golden edges are a great sign it’s ready. When done, cool completely — this helps the filling set so your slices hold together beautifully. I often chill mine in the fridge for a couple of hours before serving for cleaner cuts.

How to Serve Blackberry Pie Recipe

Garnishes

I love to serve this blackberry pie with a generous scoop of vanilla ice cream — the cold creaminess is such a wonderful contrast to the warm, fruity pie. Sometimes I add a dollop of freshly whipped cream sprinkled with a little cinnamon or a few fresh blackberries for that extra touch of elegance and flavor.

Side Dishes

This pie pairs beautifully with a simple cup of coffee or a refreshing glass of sparkling water with lemon, especially in the warmer months. For gatherings, I like to serve it alongside light salads or soft cheeses to keep the focus on the dessert.

Creative Ways to Present

For special occasions, I’ve tried cutting the pie into mini slices and serving them in mason jars with a layer of whipped cream on top for a cute individual dessert presentation. Another fun idea is to make mini hand pies using the same filling — perfect for picnics and easy sharing!

Make Ahead and Storage

Storing Leftovers

I usually wrap leftover pie tightly with plastic wrap and keep it in the fridge for up to 3-4 days. The filling holds up beautifully, and chilling actually helps with slicing later on. Just make sure to bring it back to room temperature or gently warm it before serving for the best flavor.

Freezing

Freezing this blackberry pie works well if you want to prepare ahead. After baking and cooling completely, wrap it tightly in plastic wrap and then foil before freezing. When you’re ready to enjoy, thaw overnight in the refrigerator and warm up in the oven for about 15 minutes to refresh the crust.

Reheating

I find reheating slices in a 350°F oven for about 10-15 minutes revives the crust’s flakiness and warms the filling perfectly without drying anything out. Avoid microwaving if you want to keep that perfect texture intact.

FAQs

Final Thoughts

This Blackberry Pie Recipe holds a special place in my kitchen because it’s both dependable and impressive — every time I make it, friends and family gather around asking for seconds. I hope you give this recipe a try and enjoy the satisfaction of baking a classic dessert that tastes like it came from a cozy home bakery. Trust me, once you’ve mastered this, you’ll love making blackberry pies for all kinds of celebrations or just a sweet treat when you need a little comfort.

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