This classic recipe has a fresh, juicy blackberry filling nestled inside a buttery flaky crust. Perfect for any occasion, this pie is as delicious as it is easy to make.
Sweet & Juicy Blackberry Pie
I live on the West Coast, and blackberries grow wild absolutely everywhere here; I can’t even tell you how many buckets my kids and I used to pick for summer baking and jam!
Use fresh or frozen blackberries in this pie recipe. Use either flour or cornstarch as the thickener, your choice! This is as easy as (blackberry) pie with just a handful of ingredients! Pie freezes well either before or after baking, making it a great way to enjoy summer berries.
Ingredients for Blackberry Pie
Blackberries – If fresh blackberries are in season, they will have the best sweet/tart flavor. You can also make this with frozen berries, they don’t have to be thawed. Be sure to check a few of the berries per the notes in the recipe to ensure the pie thickens correctly. Sugar/Cinnamon -Sweeter, more ripe berries may need a bit less sugar. I like a pinch of cinnamon in this pie, but lemon zest or lemon juice can be added as well. Thickener – Use either flour or cornstarch to thicken the blackberry pie filling. Read the notes in the recipe below, some berries may need a little bit of extra thickener. Pie Crust – Store-bought pie crust makes prep and assembly so easy! Or use this homemade pie dough, and make it from scratch! Feeling fancy? Try a lattice top.
How to Make a Blackberry Pie
The humble yet sweet and decadent pie is just what is needed for dessert! Serve with a scoop of vanilla ice cream or a dollop of freshly whipped cream.
Tips for a Perfect Blackeberry Pie
If using frozen berries, add the larger amount of flour/cornstarch in the recipe. Be sure to cut a few slits in the top crust to allow steam to escape before the egg wash. You can sprinkle the top with a little bit of sugar if you’d like. Place an empty baking sheet on the rack underneath the baking dish in the oven just in case of bubble-over. If the edges of the crust start to brown before the pie is baked, cover them with thin strips of aluminum foil or a pie shield. Like most fruit pies, allow it to cool before cutting or the filling won’t set and the pie will be runny.
Did you make this Blackberry Pie? Be sure to leave a rating and a comment below! Depending on how juicy the blackberries are, you may need a bit more or less of the thickener. Taste a few of the berries. Berries that are smaller, tart, or have a little crunch when you bite them will need about 3 tablespoons of cornstarch or ⅓ cup of flour. If they are sweet, ripe, and soft, they will have more juice and may need closer to 4 tablespoons of cornstarch or an extra 2 tablespoons of flour. Frozen blackberries will need the additional flour/cornstarch. © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
