Blackberry Pie: An Easy & Delicious Fruit Pie Recipe For Any Occasion! (2024)

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 be a crowd-pleaser on any occasion! 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!

🥘 Blackberry Pie Ingredients, Notes, & Substitutions

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 - 6cups of whole, mashed, or frozenblackberries(divided).
• Sugar - 1cup of granulatedsugar.
• Cornstarch - 6tablespoons of cornstarch or use acornstarch substitute.
• Lemon - 1largelemonthat's zested and juiced.
• Salt - 1pinch ofsalt.
• Butter - 2tablespoons of butter.

Blackberry Pie

• Pie Crust - 1butter pie crust. See my homemade recipe here. You can opt to use a store-bought double pie crust if desired.
• Milk - 1tablespoon ofmilkfor brushing over the top pie crust.
• Sugar - 1teaspoon ofsugarfor 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), 1cup (200 grams) of sugar, 6tablespoons (48grams) 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 (15milliliters) 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.

🥄 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 Blackberry 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 onhow to freeze fruit piesfor 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.

>>>>See all of my recipes here<<<<

❓ FAQ

📖 Recipe Card