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This Blackberry Pie is the ultimate combination of sweet and tart fruit layered in a light, flaky crust. Perfect for all kinds of summer gatherings!
Featured with this recipe
- Blackberry Pie Ingredients
- Tips for Picking the Best Blackberries
- Using Frozen Blackberries
- Mixed Berry Variation
- Blackberry Peach Variation
- The Perfect Pie Crust
- Using a Store-Bought Crust
- Cooling and Serving
- How do you Keep a Blackberry Pie from Being Runny?
- More Pie Recipes
- How to Make Blackberry Pie
- Blackberry Pie Recipe
Plump, juicy blackberries taste delicious in this Blackberry Pie recipe. It’s a summertime staple around our house, especially when we happen upon a roadside fruit stand during our summer travels. I love how the sweet and tart flavors work together when tucked into a homemade pie crust that’s light, flaky and baked to a golden brown. Serve warm with a scoop of ice cream or or chill straight from the fridge with a dollop of fresh whipped cream. You’ll love how gorgeous it looks in the pie dish and more importantly, how good it tastes!
Blackberry Pie Ingredients
From the blackberry pie filling to homemade pie dough, this homemade pie comes together with just a few simple ingredients. It’s one of the easiest fruit pies to make. Here’s all you need:
For the Homemade Pie Crust:
- All-purpose flour – about two cups for the crust. You will need half a cup more flour for the pie mixture.
- Salt – one teaspoon
- Shortening – I like to use a heaping 2/3 cup of Crisco shortening. Using shortening instead of butter gives the crust a flakier texture.
- Cold water – five tablespoons of super COLD water
Blackberry Pie Filling:
- Blackberries – six cups of fresh or frozen blackberries. I always prefer to use fresh, especially during the summer months, but you can definitely use frozen fruit as well. See notes below for how to use frozen blackberries.
- Sugar – one cup white sugar
- Flour – half a cup of flour to mix into the sugar. You can use cornstarch or a mixture of flour and cornstarch. This will help thicken the blackberry juice and make it a delicious pie filling.
- Lemon zest – this is optional, but a little lemon zest or lemon juice can bring out the tartness of the fruit and balance out the sweetness of the sugar.
Tips for Picking the Best Blackberries
How do you know if your blackberries are pie-perfect? There are a few tips and tricks to picking the best berries for the job:
- Find blackberries that are deep in color, ranging from dark purple to black.
- For plump and juicy berries, the bigger the better. Look for larger sized berries for the best flavor and texture.
- Avoid berries that are too soft or mushy. The blackberries should be slightly firm when you gently press on the fruit.
- Perfect berries have a natural sheen. If they’re matt or dull, they might not be as fresh.
- Check the container for any signs of moisture or leakage, which could be a sign the berries have passed their peak ripeness.
- Try to find berries are are similar in size and color for even cooking and consistent flavor in your pie.
- Ripe blackberries should have a sweet and slightly floral aroma.
- Whenver possible, choose locally grown blackberries that are in season. They’re likely to be fresher and much more flavorful.
Using Frozen Blackberries
If you can’t find fresh berries, you absolutely can use frozen blackberries, with a few tips. Frozen blackberries become super juicy when they defrost and can create a mushy pie crust. The trick is to let the frozen berries defrost in a large bowl on the counter, then drain most of the juice. The berries will still have liquid in them while baking so you’ll still have a perfect pie filling. Frozen berries cost less than fresh, and you’ll always be able to find them in the freezer section of a grocery store. Frozen berries taste delicious, too.
Mixed Berry Variation
For a variety of pie flavors, use mixed berries. You can combine blackberries with a combination of any amount of raspberries, blueberries or strawberries for a vibrant mixed berry pie bursting with different flavors. You can find bags of frozen mixed berries in the grocery store as well. Just make sure to defrost the berry mixture and remove excess liquid before baking.
Blackberry Peach Variation
Another variation on this pie is Blackberry Peach Pie. Substitute 2 ½ cups of sliced peaches for 4 cups of blackberries. This is less tart and a delicious variation if you don’t have enough blackberries on hand or if you don’t want such a tart pie. My family loves doing this variation, especially during summer when we have access to fresh, ripe peaches. They’re so yummy!
The Perfect Pie Crust
Making a homemade pie crust is really easy and cam be made in just a few simple steps. The best crust of all is, of course, one with lots of flaky layers. But there are some tips to making the perfect crust:
- My grandma was the master of pie crusts. She always taught the secret to the perfect pie crust is to not over mix and handle it as little as possible. You want it to hold together just enough to roll it out.
- Add more water if the dough is too crumbly.
- You will see little white spots in the rolled out pie pastry. That’s the shortening and that’s what makes the crust flaky.
- I have found the best shortening for pie crust is the Crisco brand. I’ve tried multiple brands and Crisco is hands down the best and I can actually taste and see the difference in my pie crusts. Use the can or the cubes, whichever you prefer.
- This is optional, but you can whisk a large egg with a splash of water, and brush over the top of the crust for that golden color and shine.
- To avoid a soggy crust, brush the bottom crust in the pan with a thin layer or egg wash.
- Choose between a vented or lattice top or even an open crumble topping. A lattice crust gives plenty of vents in the top of the pie to allow steam to escape, preventing the filling from bubbling over. You can also place a baking sheet under the pie pan to catch any drips.
- Cover the edges of your crust with aluminum foil to prevent them from over-browning during baking.
Using a Store-Bought Crust
No time to make a homemade crust? No problem! There is NO shame in taking a little help from the store when you need to. You can find really delicious premade pie pastries from your regular grocery store. I like using the frozen ones. They usually come in disk form and have two to a package, perfect for this pie recipe.
Cooling and Serving
- Make sure to allow the pie to cool completely before slicing to ensure the filling sets. If you cut it right out of the oven, the filling will run out over the plate. You can still serve it slightly warm, but the filling needs a bit of time to gel before serving.
- Serve at room temperature with a big scoop of vanilla ice cream.
- Or serve cold straight from the refrigerator with a dollop of fresh whipped cream. This pie is sweet, but still tart and the sweetness of the topping really complements its flavor.
How do you Keep a Blackberry Pie from Being Runny?
I toss the blackberries in a flour sugar mixture to sweeten and thicken the pie filling. Other options for thickening the filling are cornstarch or tapioca. You will have a little juice in the pie after it is bakes, but it shouldn’t be soupy. If your blackberries are especially juicy, you may need to add an additional two tablespoons of flour. A runny pie can also indicate the pie isn’t done baking yet, be sure to follow the baking times and temperatures.
Read More: 33+ Easy Dessert Ideas
More Pie Recipes
From fruity and flaky, to cold and creamy, pie is one of the most beloved dessert options ever! We have dozens of delicious pie recipes to choose from. Try some of our favorites:
How to Make Blackberry Pie
Blackberry Pie
Video
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2/3 cup Crisco shortening (heaping)
- 5 tablespoons cold water
- 6 cups blackberries fresh or frozen
- 1 cup sugar
- 1/2 cup flour
Instructions
- Heat oven to 425. Mix flour and salt in a medium bowl.
- Using a pastry blender or fork, blend in the shortening until it forms a pea size shape. Do not over mix.
- Sprinkle cold water over the top 1 tablespoon at a time until all the flour is moistened, tossing with a fork until pastry leaves side of the bowl.
- Combine together with a wooden spoon then switch to your hand and gather pastry to form a ball.
- Separate the pastry into two equal parts. One will be for the bottom crust and one for the top crust.
- Take one ball and flatten on a lightly floured surface.
- Roll pastry using floured rolling pin into a circle 2 inches larger than your upside down pie plate.
- Transfer pastry to pie plate.
- In a bowl, combine blackberries, sugar and ½ cup of flour. See notes if for frozen blackberries.
- Pour blackberries into pie pastry.
- Repeat the rolling out process for the second pie pastry and place on top of the pie.
- Cut off the excess pie crust.
- Seal the two pie pastries together by rolling them under then flute the edges.
- Poke holes with a fork or cut slits on the top of the pie.
- Cover the crust with 2-3 inch strips of aluminum foil. Bake for 30 minutes.
- Remove the foil and continue baking the pie for an additional 15 minutes.
- Take pie out of oven and allow it to cool on a wire rack for 2 hours.
- Serve on its own, with ice cream, or whipped cream. Enjoy!
Notes
- Frozen blackberries become very juicy when they defrost and it will be too much liquid in your pie. I like to let them defrost a bowl and drain out most of the juice before adding the sugar and flour for the filling.
- Find blackberries that are deep in color, ranging from dark purple to black.
- For plump and juicy berries, the bigger the better. Look for larger sized berries for the best flavor and texture.
- Avoid berries that are too soft or mushy. The blackberries should be slightly firm when you gently press on the fruit.
