This Blackberry Pie has been called the best by many taste-testers! It features a sweet and juicy blackberry filling and a flaky all-butter pie crust. Below you’ll find all of my tips for making a perfect blackberry pie. Serve it with a scoop of vanilla ice cream – optional, but highly recommended!

Slice of blackberry pie on a small plate with a scoop of vanilla ice cream on top and bite of pie on a fork.

This pie took me by surprise. When I decided to develop a blackberry pie recipe to share with you, I had high hopes that it would turn out well. I never expected to discover that this blackberry pie is now my favorite of all the summer pies!

From the sweet, juicy blackberry pie filling that’s brightened with a touch of lemon to the homemade pie crust, every single bite of this blackberry pie is worth celebrating.

It’s not just me that loves this pie, though! While eating his slice, my husband said that this blackberry pie just might be better than his all time favorite Cherry Pie. Now THAT is a compliment. And my 6-year-old, who doesn’t like eating blackberries plain, ate every last crumb of his slice, blackberry filling and all.

Many readers have tried and loved this blackberry pie as well. You can read their reviews below. Here’s one:

Been eating blackberry pies for over 70 years and this was the best one ever! Made it with my granddaughter and found it pretty easy.

Kathy
Side view of slice of pie on a plate with a scoop of vanilla ice cream on top.

Success Tips for Perfect Blackberry Pie

  • Use blackberries that you’d want to eat as is. If your blackberries are lacking in flavor, your pie will be as well.
  • Taste your blackberries before making the filling to determine how much sugar to add. I find 1/2 cup of granulated sugar to be perfect for sweet-tasting blackberries. If your berries are on the tart side, or you prefer a sweeter pie, increase the sugar to 3/4 cup.
  • When making the pie crust, keep the butter as cold as possible. Using cold butter keeps the butter from getting completely worked into the dough. The bits of butter in the dough release steam and create little air pockets when baking. This is what makes a light, flaky pie crust!

How to Avoid a Runny Pie Filling

  • When you transfer the blackberry filling to the unbaked pie crust, add all of the juices from the mixing bowl along with the berries. Some of the cornstarch is in the juice, and you want to get all of it into your pie.
  • Bake the pie until the filling is very bubbly (boiling activates the cornstarch).
  • Let the pie cool for at least 2-3 hours before slicing.
Baked blackberry pie with a slice cut out.

5 Ingredient Blackberry Pie Filling

A fruit pie filling requires fresh fruit, a thickener, sugar, plus any desired flavor-enhancing ingredients. Here’s what we’re using in this blackberry pie:

  • Blackberries: Keep them whole, wash them, and gently pat them dry.
  • Sugar: To sweeten the filling.
  • Cornstarch: To thicken the filling as it bakes.
  • Lemon Juice: Brightens up the flavors.
  • Vanilla Extract: For a touch of warm sweetness.

Can You Use Frozen Blackberries in Blackberry Pie?

I have made this blackberry pie with both fresh and frozen berries and both worked well!

To make this pie with frozen blackberries:

  • Allow them to fully thaw and then drain off any released liquid before mixing them with the other pie filling ingredients.
  • Increase the cornstarch in the filling to 1/4 cup.
Slice of pie on a plate with a scoop of vanilla ice cream on top.

How to Make a Blackberry Pie

Step 1: Make the Blackberry Filling

Combine the blackberries, sugar, cornstarch, lemon juice and vanilla. Stir gently and then set aside. While you make the pie crust, the berries will start to release some of their juices.

Blackberries combined with cornstarch, sugar, lemon juice and vanilla.

Step 2: Make the Pie Crust

My homemade pie crust recipe makes a double pie crust, for the top and bottom of the pie. This easy recipe doesn’t require you to chill the pie dough before you roll it out. It rolls out like a dream and won’t stick to your work surface or your rolling pin, as long as you lightly flour both. This pie crust recipe is very forgiving and you really can’t do much to mess it up.

The easiest way to make pie crust is with a food processor, fitted with the steel blade. If you don’t have a food processor then you can mix the dough in a bowl using a pastry blender (or even your fingertips).

Combine the flour, sugar and salt in the bowl of a food processor; pulse to mix. Then add the cold butter cubes and pulse 10-12 times, until the butter pieces are the size of small peas. Finally, add the ice-cold water and pulse until the dough starts to come together.

Transfer the dough to a floured work surface and cut it in half.

Step 3: Assemble the Pie

Roll out one disk of pie dough and place it in the bottom of a deep dish pie dish. Stir the blackberry filling again to make sure everything is well combined (the cornstarch will mix in better now that the berries have gotten a bit juicier), then transfer it to the pie dish with the bottom crust.

Blackberry filling added to bottom pie crust.

For the top crust, you can make a lattice crust or place the second whole dough round on top of the pie, cutting a few slits in the top to let steam escape as the pie bakes.

Weaving lattice top crust on blackberry pie.

Step 4: Egg Wash

An egg wash is a mixture of one egg plus one tablespoon of milk. Brushing the pie with the egg wash before baking helps the crust to get a nice golden brown sheen as it bakes. You can also sprinkle the pie with coarse sugar or granulated sugar before baking, if desired. This adds a bit of sparkle, crunch and sweetness.

Brushing egg wash on unbaked blackberry pie.

Step 5: Bake

Bake the pie at 400° F for 15 minutes, then reduce the oven temperature to 350° F and continue baking for 45-50 more minutes, until the filling is bubbly and crust is light golden brown. Baking the blackberry pie at a higher temperature initially helps the filling start to thicken up faster and promotes crisping of the pie crust.

Step 6: Let it Cool

Let the pie cool for at least 2-3 hours, and ideally until it is fully cool, before slicing and serving. As the pie cools, the filling will set up.

Whole baked blackberry pie.

This pie tastes best when served at room temperature. You may also serve it warm or chilled if you like. A scoop of vanilla ice cream is optional but highly recommended!

Make Ahead & Storage Tips

  • Storage: The baked pie can be left at room temperature for up to 12 hours. Store leftover blackberry pie in the refrigerator, wrapped tightly with plastic wrap, for up to 5 days.
  • To Freeze: The baked pie can be frozen for up to 3 months. Let it cool completely and then wrap it tightly before freezing. Thaw for 24 hours in the refrigerator before serving.
  • The pie crust dough can be made ahead of time, wrapped airtight, and stored in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let frozen pie dough thaw overnight in the refrigerator before rolling it out. 

More Favorite Fruit Pie Recipes

Side view of slice of pie on a plate with a scoop of vanilla ice cream on top.
5 from 9 ratings

Blackberry Pie

Servings: 1 pie
Prep Time: 35 minutes
Cook Time: 1 hour
Total Time: 1 hour 35 minutes
This homemade blackberry pie has a sweet blackberry filling and an all-butter flaky pie crust. It's surprisingly simple to make and so good with a scoop of vanilla ice cream!

Ingredients

Pie Filling

  • 6 cups fresh blackberries, about 30 ounces, see note below about frozen berries
  • ½ cup granulated sugar, or to taste*
  • 3 tablespoons cornstarch, use ¼ cup if using frozen blackberries
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon vanilla extract

Crust

  • 2 ¼ cups all-purpose flour
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
  • 1 cup cold unsalted butter, cut into cubes
  • 7 tablespoons ice-cold water

Egg Wash + Sugar Sprinkle

  • 1 egg
  • 1 tablespoon milk
  • coarse (turbinado) sugar or granulated sugar, optional, for sprinkling on top of pie

Instructions
 

  • Preheat oven to 400° F with a rack in the lower third of the oven.

Make Blackberry Pie Filling

  • Place blackberries in a large bowl. Add the sugar, cornstarch, lemon juice and vanilla and stir until well combined. Let the filling mixture rest while you make the pie crust so that the berries release some of their juices.

Make Pie Crust

  • Place the flour, granulated sugar and salt in the bowl of a food processor fitted with the steel blade. (Alternatively, the pie dough can be made by hand in a bowl using a pastry cutter.) Pulse a few times to combine.
  • Add the cold butter cubes and pulse 10-12 times, until the butter pieces are the size of small peas. Then add the ice-cold water and pulse until the dough starts to come together.
  • Turn the dough out onto a lightly floured work surface and bring it together into a ball; cut it in half. Form each half into a round disk. Refrigerate one dough disk.
  • Roll out bottom pie crust: On a floured work surface, use a rolling pin to roll the other dough disk out into a circle that is 12 inches in diameter, turning the dough a quarter turn with each roll as you roll it out. Place dough circle into a 9×2-inch deep dish pie dish. (Gently wrap dough around the rolling pin to transfer it.) Gently smooth the dough out into the pie dish, but do not press it down firmly into the dish as this can cause the crust to stick to the dish.

Assemble Pie

  • Stir the blackberry mixture again to make sure that everything is well distributed. Transfer the blackberries and all juices from the bowl to the pie dish with the rolled out pie crust. Set aside.
  • Roll out the top pie crust: Place the second dough disk onto a floured work surface. Roll it out into a 12-inch diameter circle. To make a lattice top crust, use a sharp knife, pizza cutter or pastry wheel to cut the dough circle into ½-inch strips. Using every other strip from the circle, arrange half of the dough strips going one direction across the top of the pie, leaving a little bit of space in between each strip. Weave the other half of the dough strips through the first set, over and under, pulling back the first set of strips as needed to weave. (As an alternative to the lattice crust, you can place the whole dough round on top of the pie. Cut a few slits in the center to allow steam to escape.)
  • Trim the edges of the pie crust so that there is a ½-inch overhang over the edge of the pie dish. Fold the overhang under and use your fingers or a fork to flute/crimp the edges of the crust as desired.

Brush with Egg Wash and Bake

  • Egg wash: In a small bowl, beat together the egg and the 1 tablespoon milk. Lightly brush the top of the pie crust with the egg wash. (You will not use all of the egg wash.) If desired, sprinkle coarse sugar or granulated sugar over the top of the pie.
  • Bake pie at 400° F for 15 minutes, then reduce the oven temperature to 350° F and continue baking for 45-50 more minutes, until the filling is bubbly and crust is light golden brown. Begin checking on the pie at 30 minutes and cover crust edges with a pie crust shield or foil as needed to prevent over-browning.
  • Let pie cool for at least 2-3 hours at room temperature before slicing and serving. Store leftover pie in the refrigerator, wrapped tightly, for up to 5 days.

Notes

  • You may use a store-bought pie crust if you don’t want to make your own. You will need a double crust, one for the top and one for the bottom of the pie.
  • You can adjust the amount of sugar depending on the sweetness of your blackberries and how sweet you like your pie.
  • To make with frozen blackberries: Allow the blackberries to fully thaw and drain off any excess liquid. Increase the cornstarch to ¼ cup.
  • Success Tips: It is important to bake the pie until the filling is bubbling because this will fully activate the cornstarch, ensuring that your pie isn’t runny. Also be sure to let the pie cool for at least 2-3 hours before slicing, so that the filling can thicken up.
  • Storage: Store the baked pie at room temperature for up to 12 hours or in the refrigerator, wrapped tightly with plastic wrap, for up to 5 days.
  • To Freeze: The baked pie can be frozen for up to 3 months. Let it cool completely and then wrap it tightly before freezing. Thaw for 24 hours in the refrigerator before serving.
  • The pie crust dough can be made ahead of time, wrapped airtight, and stored in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let frozen pie dough thaw overnight in the refrigerator before rolling it out. 
Serving: 1/8 pie, Calories: 402kcal, Carbohydrates: 56g, Protein: 6g, Fat: 18g, Saturated Fat: 11g, Cholesterol: 46mg, Sodium: 152mg, Fiber: 8g, Sugar: 20g
Nutrition information is an estimate.
Cuisine: American
Course: Dessert
Tried this recipe?Mention @kristines_kitchen on Instagram or tag #kristineskitchenblog.

I originally shared this recipe in June 2018. Post updated June 2024 with new photos and updated recipe tips.

This site contains affiliate links. If you make a purchase through these links, I may receive a small commission, at no extra cost to you. Thank you for supporting Kristine's Kitchen!