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–+ servings
Slice of Blackberry Pie with whipped cream on top.
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5 from 1 vote

Blackberry Pie

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!
Prep Time30 minutes
Cook Time45 minutes
Cooling Time2 hours
Total Time3 hours 15 minutes
Course: Dessert
Cuisine: American
Keyword: Blackberry, Blackberry Pie, Pie
Servings: 8
Calories: 436kcal
Author: Heidi Rasmussen

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.
    Mixing bowl with flour and salt for Blackberry Pie crust.
  • Using a pastry blender or fork, blend in the shortening until it forms a pea size shape. Do not over mix.
    Mixing bowl with pastry blender and pea sized crumbles for Blackberry Pie crust.
  • 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.
    Mixing bowl with combined crust ingredients for Blackberry Pie crust.
  • Combine together with a wooden spoon then switch to your hand and gather pastry to form a ball.
    Hand forming ball of Blackberry Pie crust.
  • Separate the pastry into two equal parts. One will be for the bottom crust and one for the top crust.
    Mixing bowl with dough separated in two balls for Blackberry Pie crust.
  • Take one ball and flatten on a lightly floured surface.
    Floured work surface with pie dough and rolling pin for Blackberry Pie crust.
  • Roll pastry using floured rolling pin into a circle 2 inches larger than your upside down pie plate.
    Rolled out pie crust for Blackberry Pie.
  • Transfer pastry to pie plate.
    Pie dish with one rolled out Blackberry Pie crust.
  • In a bowl, combine blackberries, sugar and 1/2 cup of flour. See notes if for frozen blackberries.
    Mixing bowl with blackberries, sugar and flour. Wooden spoon on the side.
  • Pour blackberries into pie pastry.
    Pie dish with crust and blackberry pie filling.
  • Repeat the rolling out process for the second pie pastry and place on top of the pie.
    Pie dish with top layer of pie crust folded in half for Blackberry Pie.
  • Cut off the excess pie crust.
    Trimming excess pie crust from the sides of the Blackberry Pie.
  • Seal the two pie pastries together by rolling them under then flute the edges.
    Tucking edges and fluting edges of the Blackberry Pie crush with hands.
  • Poke holes with a fork or cut slits on the top of the pie.
    Poking holes with a fork on the top of the pie crust.
  • Cover the crust with 2-3 inch strips of aluminum foil. Bake for 30 minutes.
    Foil over unbaked pie crust for Blackberry Pie.
  • Remove the foil and continue baking the pie for an additional 15 minutes.
    Baked Blackberry Pie in a pie dish.
  • Take pie out of oven and allow it to cool on a wire rack for 2 hours.
    Baked Blackberry Pie in a pie dish.
  • Serve on its own, with ice cream, or whipped cream. Enjoy!
    Slice of Blackberry Pie with whipped cream on top.

Video

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.
 
 

Nutrition

Calories: 436kcal | Carbohydrates: 65g | Protein: 6g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 2g | Sodium: 294mg | Potassium: 217mg | Fiber: 7g | Sugar: 30g | Vitamin A: 231IU | Vitamin C: 23mg | Calcium: 38mg | Iron: 3mg