Best Blackberry Pie Recipe 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.
How to Make the Best Best Blackberry Pie Recipe
There’s something truly magical about a homemade blackberry pie fresh from the oven. The combination of plump, sweet-tart blackberries encased in a buttery, flaky crust is the quintessential summer dessert that never goes out of style. This recipe delivers everything you want in a perfect pie—a golden lattice top that crackles with coarse sugar, juicy filling that holds its shape when sliced, and that irresistible balance of sweetness and fruit-forward flavor.
The key to a great blackberry pie lies in a few simple techniques. First, working quickly once you’ve mixed the filling prevents the berries from releasing too much juice before baking. Second, the brief freeze before baking helps the crust hold its shape and achieve that beautiful golden color. And finally, patience during cooling is essential—letting the pie rest allows the juices to thicken into that luscious, spoonable filling rather than running all over your plate.
Serve this beauty warm with a generous scoop of vanilla ice cream and watch it disappear. Whether you’re using fresh-picked blackberries from your backyard or berries from your local farmer’s market, this pie celebrates summer’s bounty in the most delicious way possible.
Best 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.
Ingredients
Pie Crust
Blackberry Filling
Instructions
Prepare the Dough
- Make the pie dough. Prepare the pie dough and place it in the refrigerator for 40 minutes or up to 2 days.
- Preheat the oven to 375°F and read through the steps below before starting.
- On a floured surface, roll out two pie crusts into 11-12 inch rounds.
- Place the bottom crust in a glass, 9-inch pie pan, pressing it down into the pie pan, letting the edges hang over. Ready the second top crust, rolling it out and cutting into 1-inch equal strips.
Assemble and Bake
- Place blackberries, sugar, flour, and salt in a large bowl and fold gently to combine. Fill the pie crust. Tip: Once you mix the filling, taste, adjust sugar and lemon juice to taste, and work quickly, as the mixture will start to get juicy quickly.
- Weave the lattice top, then roll up the edges and crimp. Brush with cream and sprinkle with coarse sugar.
- Freeze for 10 minutes and position the oven rack in the middle of the oven, with a sheet pan on the lower rack to catch any juices.
- Bake the pie at 375°F for 15 minutes, then lower the heat to 325°F and bake for 40-50 more minutes until golden brown and bubbling in the center of the pie. The internal temperature should reach 200°F at the center of the pie. Double-check the crust color underneath the glass; make sure it is golden. Tent with foil if the top crust is getting too dark.
- Cool before serving, allowing the juices to thicken further. Serve with ice cream.
Notes
- Once you mix the filling, taste and adjust sugar and lemon juice to your preference.
- Work quickly after mixing the filling as the berries will release their juices.
- Use a sheet pan on the lower rack to catch any juices that bubble over.
- Tent with foil if the top crust is browning too quickly.
