Blackberry Pie

Juicy blackberry pie is the perfect sweet treat. Perfect warmed up with a scoop of ice cream or a nice cold slice straight from the fridge you will love it. Fresh lemon pairs beautifully with juicy blackberries. Make your own homemade pie crust or use store-bought for a quick alternative. Step-by-step photos help you bake this delicious pie recipe.

There's something about summertime and berry pies, a la mode of course. I made this blackberry pie for a little pool party with a few friends. It went down a treat, but then again who doesn't love pie and ice cream?

Ingredients

You can definitely make your own from-scratch pie crust, you will need two. I have a recipe for an all-butter pie crust or a flaky pie crust. Or you can buy store-bought pie dough.

For the Blackberry filling you will need:

• Blackberries. You can use fresh berries or frozen berries. If using frozen blackberries make sure to NOT thaw them. If you thaw them they will create a soggy filling. Make sure to check out my recipe for apple and blackberry crumble next!
• Sugar. Just regular white granulated sugar is needed for this. If you have extra sweet blackberries you can reduce the sugar slightly.
• Cornstarch. Also known as cornflour, this ingredient helps thicken the berry juices to give that thicky, jammy-like berry filling.
• Lemon. To really brighten the blackberry flavor you'll use fresh lemon zest and fresh lemon juice. This is the
• Butter. We just add a few pieces of cubed butter on top to melt in and help create the beautiful blackberry pie filling. I like to use salted butter but you can use unsalted butter if you want.
• Egg. To achieve a golden brown sheen on your pie you'll need to brush it with an egg wash.
• Coarse Sugar. I love to sprinkle coarse sugar on top of my pie before baking I feel like it gives it a bit of a glow as well as a nice texture.

Don't miss my blackberry cheesecake recipe

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Instructions

If you are making pie dough from scratch start with that first. The pie dough will need time to rest and chill in the fridge before rolling out. I like to use a Silpat work surface with a rolling pin to make my pie crust, I went with two full crusts here but you can also make a lattice-top pie.

I have a recipe for a delicious brown butter pie crust on my website.

One of the most imperative components when baking is to preheat the oven. If the oven is not properly heated the pie will not cook properly. The last thing we want!!

Turn your oven to 400F/205C. Place the first pie dough into the pie pan and place it into the freezer while you prepare the filling.

In a large bowl add the blackberries, sugar, cornstarch, lemon zest, and lemon juice, mix until fully combined.

You want all of the blackberries to be evenly coated with the other ingreidents.

Now just dump all of the blackberry mixture into the chilled pie dough.

Add the chunks of butter on top., make sure to spread them out.

Place the second pie crust dough on top and seal the pie crusts together.

You could make a lattice top but if I am doing double crust then I usually want more crust than not!

To crimp the pie shells together fold the excess pie dough on top to create a thicker crust then use your two fingers and thumb to crimp the pie together. Here is a video tutorial to check out.

I am not great at making pies look pretty but they sure do taste good, haha!

In a small bowl whisk together an egg and a splash of water then use a pastry brush to cover the top of the pie in egg wash. Make sure to get all the nooks and crannies.

Sprinkle the top of the pie with coarse sugar and cut a few lines in the top center of the pie so the pie can release the steam while baking.

Place the pie in the freezer to chill for 10-15 minutes. This helps prevent the crust from shrinking.

Place the pie plate on a baking sheet and bake the pie for 30 minutes. I like to bake the pie on a baking sheet so any juice that bubble over do not dirty the oven.

After 30 minutes reduce the temperature to 350F/180C. If the crust is already very brown place foil on top or use a pie shield and bake for an additional 40-60 minutes- if the pie has not browned do not put the foil on top. 

To check for doneness make sure the filling is bubbly for at least 8 minutes before the pie is done- I use my instant-read thermometer to check that the filling is at least 175F/79C. I highly suggest investing in an instant-read thermometer -mine is a Thermapen Mk4.

Once the pie has finished baking, let the pie cool on a wire rack for at least three hours. If you cut into the pie too quickly all the filling will ooze out, the pie needs the long cooling time to properly set up. I like to serve my pie with a scoop of vanilla ice cream or Bird's Custard.

How to freeze

You can definitely freeze an unbaked pie, I don't suggest freezing a baked pie.

To freeze an unbaked pie prepare the pie recipe up until the egg wash. Then wrap it in plastic wrap twice and freeze for up to a month. You can bake from frozen just add a little bit of time onto the bake time. Do not thaw the pie before baking, this will cause a soggy crust!!

Before baking continue with adding an egg wash and sprinkling with coarse sugar.

More pie recipes

Another delicious berry pie I love is my blueberry pie recipe, very similar to this recipe, you'll love it!

For a chilled cold pie you will adore this Strawberry Cream cheese Pie Recipe!!

And for a spin on the classic apple pie try this upside down caramel apple pie.

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

Make sure to join our Newsletter and follow us on Pinterest, Instagram, Facebook, & Twitter.

Print

Recipe Card