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?
Let's get to the recipe
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!
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PrintRecipe Card
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.
- Total Time: 1 hour 40 minutes
- Yield: 8 Slices 1x
Ingredients
Pie Crust
- 2-9 inch Pie Crusts
Blackberry Filling
- 864 grams (6 cups) Blackberries, fresh or frozen
- 150 grams (¾ Cup) Granulated Sugar
- 30 grams (¼ Cup) Cornstarch/ Cornflour
- 1 Tablespoon Lemon Zest
- 1 Tablespoon Lemon Juice
- 2 Tablespoons Butter, cubed
- 1 Egg
- 2 Tablespoons Coarse Sugar
Instructions
- Preheat your oven to 400F/205C. Place the first pie dough into the pie plate and place in 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.
- Add the blackberry filling into the chilled pie dough. Add the cubed butter on top. Place the second pie dough on top and seal the pie crusts 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.
- 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. Sprinkle 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. 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. Ideally, the fruit juices should be bubbling 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. Serve with ice cream or Bird's Custard.
Notes
If you want you can reheat a pie to re-crisp it and warm it by baking at 375F/191C for 10-15 minutes.
Freezing unbaked pie: Prepare the pie recipe up to step 4 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!!
- Prep Time: 10
- Cook Time: 1 Hour 30 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: how to make blackberry pie, juicy blackberry pie, easy blackberry pie recipe
Krystin says
I tried making this pie, but it was really runny. I'm not sure what I did wrong. I baked it for a total of 90 minutes on the bottom rack, and the bottom crust was still soft, yet the top was a nice golden brown. I let it sit over night before cutting into it, but it was still runny. Do I need to blind bake the crust before hand? Less lemon for the blackberries? There was a lot of juices after mixing the blackberries together with the other ingredients. I definitely want to try making this again so I can get it right!
★★★★★
Elizabeth Waterson says
Hi Krystin, thanks for reaching out, so sorry to hear you had pie troubles!! When I mixed the blackberries and everything together there are not a ton of juices, I would not add that to the pie. I would also bake the pie in the middle rack and I don't normally blind bake a double pie crusted pie. Your pie may have needed to bake longer, if the top is browning too quickly then you can cover it and tent the pie with foil. . Did you chill the pie and start the bake time at the higher temp? If your oven is not properly calibrated it might not have been properly heated. I highly suggest calibrating your oven as most are off that way you know if it runs 10-25 degrees hotter or cooler. Please let me know if you have any other questions or if you try again would love to know how you get on! XX Liz
Krystin says
Thank you so much for your feedback! I did chill the pie crust and put it directly into the pre heated oven. I think it is a good idea to check the actual temperature of my oven since it is an older one. I will know next time to not put the extra juices in the pie. Thank you so much! I'm excited to try baking this again with all of your suggestions!
Nancy says
Agree with Krystin. Filling was very wet before even adding to pie crust.. based off that I left the extra juice out of the pie. Hope that wasnt a mistake!! Currently baking my pie.
Elizabeth Waterson says
Hi Nancy, how did your pie turn out? XX Liz
Katrina says
This oozes with flavor! SOOO SOOO good! I am going to make this again for Easter!
★★★★★
Elizabeth Waterson says
A perfect Easter treat! I really appreciate you coming back to review the recipe, Katrina! Thank you! XX Liz