Delicious Homemade Blackberry Pie Recipe

This homemade blackberry pie is bursting with juicy, sweet-tart blackberries and baked in a flaky, golden pie crust. Serve with vanilla ice cream for the ultimate summer dessert.

Here in the northwest, wild blackberries are abundant! This blackberry pie recipe is made with the simplest of ingredients that truly highlight these gorgeous gems. When I was new to cooking, I used to add all sorts of spices to pies. These days, I try to minimize spices as they can muddy the flavor of the pie, so I use them sparingly. What I’ve learned is this: simple, truly, is best. 

Why You’ll Love This Blackberry Pie Recipe

Blackberry pie is one of the most luscious of fruit pies, but truthfully, it can be a bit challenging due to excess juiciness and finding the right balance between sweet and tart. If you are working with fresh, wild-picked blackberries, you may need to add a little more sugar. If you are using storebought blackberries (either fresh or frozen) these tend to be a little sweeter, so you may need to add more lemon juice. I prefer to err on the side of tart because you can always balance this with a scoop of homemade ice cream if need be!

Here’s the secret to the best blackberry pie: Use minimal spices, and bake it low and slow to thicken those delicious blackberry juices; this way, you can skip blind-baking the crust —it will all cook all the way through. We use an all-butter pie crust for the best flavor.

BlackBerry Pie Recipe Ingredients

• Fresh blackberries: Fresh, wild-picked blackberries tend to be tarter than store-bought blackberries (fresh or frozen), which are usually sweeter. You can use any of these, but you’ll need to adjust the sugar and lemon juice.
• Pie crust: Use our recipe for Homemade Pie Crust.
• Sugar: Balances the tartness of the blackberries, giving the filling a touch of sweetness. The full amount is needed to ensure the filling thickens properly.
• Flour: Helps bind and thicken the filling.
• Lemon juice: The acidity balances the sweetness of the filling, while helping it set.
• Salt: A pinch of salt goes a long way in enhancing each flavor in the pie.
• Heavy cream: Or sub half and half, for brushing the crust.
• Coarse sugar: For sprinkling on top of the crust.

Variations

• Lemon zest: Add a teaspoon of lemon zest to the berry mixture for a brighter, more complex and summery flavor.
• Cinnamon: A 1/2 teaspoon of ground cinnamon can be added to the berry mixture for a warm depth of flavor.
• Egg wash: If you prefer, you can use an egg wash instead of cream for the top of the crust.
• Berries: Try this pie with other berries, like raspberries, blueberries, or strawberries!

How to Make Blackberry Pie

1. Prepare the pie dough. Follow our recipe for Homemade Pie Crust. Place the pie dough in the fridge for 40 minutes or up to 2 days.

2. Preheat the oven. Set the oven to 375F and read through all of the instructions before getting started.

3. Roll out the pie crust. On a lightly floured surface, roll out each disk of dough into 11-12-inch rounds. Aim for 12 inches. 🙂

4. Ready the dough. Place one pie crust into a glass, 9-inch pie dish, pressing down gently into the pan, allowing the edges to hang over. Cut the second crust into even, 1-inch strips.

5. Mix the blackberry pie filling. Work quickly to avoid the mixture getting too juicy. Add blackberries, sugar, flour, and salt to a large bowl and fold gently to combine. Taste and adjust sugar and lemon juice. Pour into the pie crust.

6. Weave the lattice top. Create a lattice pattern over top of the pie with the strips of pie pastry. Roll up the edges and crimp, then brush the top with cream and sprinkle with coarse sugar.

7. Freeze. Freeze the pie for 10 minutes. While in the freezer, position the oven rack in the middle of the oven, with a baking sheet on the lower rack to catch any juices.

8. Bake. Place the pie in the oven and bake for 15 minutes, then lower the heat to 325F and bake for 35-45 minutes. When done, the pie should be golden brown and bubbling in the center, and the pie juice should be thick. The internal temp should be 200F in the center. Double check the crust color underneath the glass and make sure it is golden. If the top of the pie is getting too dark, tent with foil.

9. Cool. Let the pie cool completely on a wire rack before serving. This allows the juices to thicken even further. Use a sharp knife to cut each slice.

Chef’s Tips

1. Taste and adjust the filling. Once the filling is combined, test it, and adjust the sugar and lemon juice to desired taste.
2. Mix the filling gently, but quickly. Fold the filling together carefully, but move quickly, as the filling will start to get juicy! 
3. How to tell when the pie is done: The center of the pie should be bubbling and the pie juice should be thick. The internal temperature in the center should reach 200F. You can also lift the glass pie dish to ensure that the bottom crust is golden.
4. If the top of the pie crust is getting too dark, but the pie is not done baking, place tented aluminum foil over top.

Storage

• Room temperature: Blackberry pie can be stored at room temperature for up to 2 days, loosely covered with foil. It is best eaten the day it is made, as the crust will soften.
• Refrigerator: After 2 days, store the pie in the fridge for up to 4 days.
• Freezer: For longer storage, wrap the cooled pie tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge and reheat in a 300°F oven until warmed through. When freezing, make sure to store the baked pie, not unbaked.

Serving Suggestions

Serve this blackberry pie at room temperature or slightly warm. Serve it with:

• A scoop of vanilla ice cream or dairy-free ice cream
• Freshly whipped cream
• A drizzle of lemon curd

Enjoy this homemade blackberry pie recipe! Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.

More Ways to Use Fresh Berries!

Sourdough Scones

Summer Berry Tart

Strawberry Galette

Strawberry Breakfast Cake

Blackberry Bramble Cocktail

Blackberry Salad with Arugula and Basil

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