Homemade Blackberry Pie is an easy, summer dessert recipe that is absolutely delicious. It’s a crowd pleaser that pairs perfectly with a dollop of whipped cream or scoop of vanilla ice cream.
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It’s not a secret that we love blackberries around here. From Blackberry Scones to Blackberry Mojitos, there is no limit to the types of recipes blackberries can be used in.
Desserts are hands-down my favorite way to use fresh berries. This Blackberry Pie is a perfect example of how easy and delicious blackberries are to bake with.
To make this recipe even simpler, we use a store bought pie crust. Of course, if you prefer a homemade crust, you can absolutely make one. This recipe for Homemade Pie Crust is the exact way my mom taught me to make them and will work perfectly!
Why This Recipe Works
This recipe is incredibly easy to prepare. It’s as simple as tossing together a handful of ingredients and pouring them into a pie crust. You can use a store-bought pie crust or make one homemade if you have a favorite pie crust recipe.
It’s a delicious combination of tart blackberries, sweet sugar and a hint of lemon for brightness. Using fresh blackberries, especially homegrown if you are so lucky to have them, make this recipe even more amazing.
This is the perfect summer dessert and pairs perfectly with whipped cream or ice cream too.
Step-By-Step Instructions
Ingredients
- 6 cups blackberries: using fresh blackberries is recommended, though frozen berries that have been thawed can also be used.
- 1/2 cup granulated sugar
- 1/4 cup cornstarch: if using frozen, thawed blackberries add an extra tablespoon of cornstarch.
- 1 tablespoon lemon juice (fresh squeezed)
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 2 pie crusts: can be store bought or homemade.
- 1 egg (optional for egg wash)
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Preheat your oven to 400°F.
Rinse the blackberries and pat dry.
Create!
Combine the blackberries, sugar, cornstarch, lemon juice, lemon zest, and vanilla in a large mixing bowl. Gently toss to coat. It’s okay if some berries get squished and there will likely be extra sugar and cornstarch in the bottom of the bowl, as well.
Line the bottom and sides of a pie dish with one of the pie crusts, ensuring the crust comes up the sides of the dish evenly.
Pour the blackberries and any residual sugar and cornstarch from the bowl evenly into the pie crust.
Top with a second pie crust, pinching it together with the bottom crust.
Whisk together the egg with a tablespoon of water.
Brush onto the crust just enough to coat it lightly.
Bake the pie for 15 minutes, then lower the oven temperature to 350°F and bake an additional 45 minutes, or until the crust is golden brown.
Present!
Allow the pie to cool before slicing and serving.
Top with whipped cream or serve with ice cream, if desired.
Tips and Techniques
- If using frozen, thawed blackberries add an extra tablespoon of cornstarch.
- Store leftover pie tightly covered at room temperature for up to 2 days or in the refrigerator for 3 to 5 days.
FAQ’s
How Do You Thicken A Blackberry Pie?
Adding cornstarch to the blackberry filling will help to thicken the pie as the berries release their juices during baking. Allow the pie to cool before slicing to give the filling time to set.
Can You Freeze A Blackberry Pie?
Blackberry pie can be frozen before baking, tightly wrapped in plastic wrap for up to 3 months. Add a little extra time to the bake time when baking from frozen.
Cooked blackberry pies can also be frozen for up to 4 months, however the crust may become more crumbly when thawed and reheated. To thaw and reheat, place in an oven set to 350°F until hot and bubbly.
More Blackberry Recipes
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Blackberry Pie
Ingredients
- 6 cups blackberries
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice (fresh squeezed)
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 2 pie crusts
- 1 egg (optional for egg wash)
Instructions
- Preheat your oven to 400°F.
- Combine the blackberries, sugar, cornstarch, lemon juice, lemon zest, and vanilla in a large mixing bowl. Gently toss to coat.6 cups blackberries, 1/2 cup granulated sugar, 1/4 cup cornstarch, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 teaspoon vanilla extract
- Line the bottom and sides of a pie dish with one of the pie crusts, ensuring the crust comes up the sides of the dish evenly.2 pie crusts
- Pour the blackberries and any residual sugar and cornstarch from the bowl evenly into the pie crust.
- Top with a second pie crust, pinching it together with the bottom crust.
- Whisk together the egg with a tablespoon of water. Brush onto the crust just enough to coat it lightly.1 egg
- Bake the pie for 15 minutes, then lower the oven temperature to 350°F and bake an additional 45 minutes, or until the crust is golden brown.
- Allow the pie to cool before slicing and serving.
Notes
Tips and Techniques
- If using frozen, thawed blackberries add an extra tablespoon of cornstarch.
- Store leftover pie tightly covered at room temperature for up to 2 days or in the refrigerator for 3 to 5 days.
Nutrition
Moop Brown says
Such a classic, tasty recipe that everyone will enjoy. Love the freshness of the blueberries here.
Susan says
Oh my goodness, I need a slice (or 5) of this pie right now. It looks nice and easy, and absolutely delicious!
Jenny says
This blackberry pie recipe is lush and delicious. I can’t imagine eating just one slice. Looking forward to making this dish. Thank you!
LaKita says
This blackberry pie came out perfect, so sweet and delicious! I love that is required a refrigerated pie crust, made the process so quick and easy 🙂
Austin says
Absolutely delicious. I love blackberries and love pies and this was just a perfect way to highlight both.
Katie Crenshaw says
Loved everything about this pie! I served it warm with ice cream. The family loved it.
Ramona Sebastian says
I haven’t made a blackberry pie in such a long long time and coming across this recipe has really convinced me that I should make one soon! This looks amazing and I cannot wait to try it out!
Kristina says
I am not a baker but needed a dessert for a barbecue and this came out so good. Using a prepared pie crust made it so simple and not intimidating at all for us non-bakers!
Enriqueta E Lemoine says
I made this pie with my own crust. your blueberry filing is extraordinaire! Thanks for the recipe and the inspiration1
Gloria says
This pie is baked to perfection. What a delicious dessert to take to a bbq party. I know it will be a hit.