Imagine a beautiful, golden-brown pie cooling on the windowsill; even in your imagination, the amazing aroma of that pie will always be blackberry. Blackberry Pie is ultimate in comforting desserts and this amazing recipe shows you how to make it in two delicious ways!
Berrypicking is the sweetest activity with the best reward. When blackberries are in season it’s time to fill the baskets with that deliciously dark fruit, and there’s no sweeter treat to make with these berries than Blackberry Pie! With this sensational pie recipe, you can craft a gorgeous pie that is fit for a bakery window, but with all the flavors of down-home comfort! Choose your favorite, lattice or crumble-topped, and get ready for the perfect Blackberry Pie!
What You’ll Love About This Blackberry Pie
Delicious Topping Choices
This recipe offers two exciting and tasty ways to make a delicious summer-inspired treat. You can choose to show off your decorating skills by making the perfect lattice-topped pie or create a comforting classic with the crumble topping.
Blackberry pie is always comforting and delicious, but this customizable recipe allows you to pick your style of comfort. If you like rustic and cozy, the crumble-topped pie is just right. If your comfort is a little more luxe, the lattice-topped pie is spot on!
Easy and Familiar Elements
Beautiful Blackberry Pie looks great but is really made of common ingredients. This delicious recipe relies on elements that are probably already in your pantry to make the most flavorful and aromatic pie! It’s an awesome, affordable, and tasty way to impress friends and family and they will never know how simple it really was!
Cooking seasonally is so rewarding. You get the best produce when you opt for seasonal ingredients, plus it helps connect us with the farm. When berry season comes around it can be so fun to take the whole family berry picking and then reap the sweet rewards by making this pie!
Although blackberries are a seasonal gift, this recipe recognizes that they can be tough to find and offers options to make this pie even out of season!
For the Crust:
Store-Bought Pie Crust or Scratch-Made Pie Crust
One great thing about this recipe is that you can choose store-bought or homemade crust. If you are in a rush or just love the ease of a store-bought pie crust, it makes the perfect base for this delicious treat.
If you are more of a hands-on cook and want to make a pie crust from scratch, it is super easy! To make an easy crust from scratch follow these steps:
- Sift together 240g (2 cups) of flour and 1 teaspoon of salt
- Gently stir in 152g (about 11 tablespoons) of ice-cold, diced butter. Mix until it resembles pea-sized gravel.
- Use your hands to knead in 5 tablespoons of cold water. Mix only until combined and then form into a ball and chill for at least 1 hour up to 1 day before using.
For the lattice-topped pie, you will need two crusts, but for the crumble-topped pie, you will only need one crust.
The egg is used for egg wash which is brushed on the top and edges of the crust to encourage beautiful browning.
For the Crumble-Topped Pie:
Cold Unsalted Butter
Cold butter is the key to making a crumble that comes together without becoming too thin. In a pinch, you can swap for salted butter but then cut down the salt in the recipe to compensate. One trick for this crumble is to freeze the butter and then grate it.
Granulated white sugar is a versatile sweetener that enhances this crumble so nicely.
All-purpose flour has the right texture to make lovely balls crunch for the top of this pie.
A touch of salt balances all the sweetness in this dish. Use fine-grain sea salt or fine kosher salt.
For the Blackberry Pie Filling:
Fresh blackberries are the best choice for this recipe. They’re colorful and packed with sweet and tart flavors. When blackberries are in season, this is definitely the most affordable and delicious way to make the filling.
Another great choice for this recipe is frozen blackberries. They’re available all year and work as an even substitute in this recipe. When using frozen blackberries be sure to fully thaw them in the fridge overnight first and then drain any excess liquid. This helps avoid a pie with a soggy bottom.
You will use granulated sugar to sweeten the pie filling. Save a little extra to sprinkle on the pie as an extra decorative and sweet touch. Optionally, you can swap this ingredient with blow sugar for a stronger spiced flavor in the filling.
Citrus is the trick to bringing out the true taste of fresh fruits like blackberries. A hint of lemon balances the sugar in the berries and fruit flavor layers of complexity. In a pinch, you can swap this ingredient for fresh lime or orange juice instead.
Cinnamon adds warmth and spice to this comforting pie recipe.
This ingredient acts as a thickener in the filling. Potato scratch or Arrowroot powder are both suitable substitutes for this ingredient.
Equipment for Blackberry Pie
Mixing bowls are used to mix up the filling and for the crumble, if making that variety.
Pastry Cutter/Pizza Wheel
A fluted pastry cutter or a pizza wheel is essential for cutting the lattice strips. The fluted cutter will add a little more flair to the finished look of the pie.
A dry pastry brush can help remove excess flour that the crust might have picked up when you roll it out, and then it can be used again to brush on the egg wash.
A pastry blender helps with making the topping for the crumble-topped pie. If you do not have this tool, try using a large fork.
Use a standard 9-inch pie pan for this recipe, not a deep dish. Use your preferred material, glass or metal, but be aware that pies in glass pie pans may take longer to bake.
Baking Sheet (Optional)
A baking sheet catches the spill if your pie boils over. It also helps reinforce thinner pie pans when baking.
Pie Shield or Tin Foil
A pie shield or tin foil helps to prevent the pie from browning too quickly.
How to Make Blackberry Pie
Prepare the Crusts:
- Roll out your two pie crusts into circles. Chill one rolled-out crust.
- Carefully fit one pie crust in your standard size 9” pie pan. Use your fingers to gently press the crust into the pie pan.
- Chill both the pie pan and the rolled-out pie crust for at least 30 minutes before moving on.
- FOR THE LATTICE-TOPPED PIE: Remove the rolled-out pie crust from the refrigerator. Slice it into strips and return the strips to the fridge.
Make the Blackberry Pie Filling:
- In a medium bowl, mix the berries, sugar, lemon juice, cinnamon, and cornstarch.
- Toss the ingredients together with your hands.
- Immediately fill the bottom pie crust with filling and then top with your choice of lattice or crumble.
- Remove the sliced crust from the refrigerator. Starting at one edge of the pie, use every other strip from the cut slices and place them evenly spaced on the top of the pie.
- Starting at one end of the pie, fold back every other strip and weave the shortest remaining strip perpendicular to the folded strips already on the pie.
- Lay the folded strips flat.
- Move to the opposite end of the pie and begin to fold back the strips you didn’t fold back the first time.
- Take the next smallest strip of crust and place it parallel to the strip you just put down.
- Re-lay the folded strips flat.
- Continue this process until all the crust has been used. Crimp the edges of the pie with a fork or your fingers.
- Brush the crust with egg wash and sprinkle sugar on top.
- Cover the edges with a pie shield or tin foil.
- Bake at 425°F for 10 minutes before reducing the temperature to 350°F for the remainder of the bake.
- The pie crust will turn a beautiful golden brown when done.
- Add sugar, flour, and salt to a large bowl. Whisk to combine.
- Add the cold butter and use a pastry blender to cut the butter into the flour mixture until it forms pea-sized crumbs.
- Fill the pie as directed above and then top with crumble. Cover the edges with a pie shield or tin foil.
- Bake on a cookie sheet at 425°F for 10 minutes and then reduce the oven temperature to 350°F for the remainder of the bake.
- If using frozen berries in the filling, be sure to drain them very well before mixing the filling.
- To take some of the stress out of lattice weaving, assemble the lattice strips on a cutting board and then flip the fished lattice onto the pie.
- To make the perfect crumbled texture easy, freeze the butter first and then grate it directly into the dry flour mixture.
- The egg wash helps make the crust shiny and golden, use it on the edges even for the crumble-topped pie.
How to Serve Blackberry Pie
Allow the pie to cool completely before slicing. If you want to avoid a runny pie, try chilling it for a few hours before slicing and serving. A little time in the fridge allows the pie to set up very nicely!
Pair the Blackberry Pie with ice cream or whipped cream for a beautiful presentation and creamy addition. Try serving a slice of this pie with a cold glass of lemonade for a blissful summer vibe!
Substitute half the blackberries for delicious fresh peaches. Mix and bake as directed.
Substitute half the blackberries in the recipe with a blend of strawberries and raspberries. Mix and bake as directed.
Try zesting a little of your favorite citrus fruit into the filling as it cooks. The flavor of blackberry pairs especially well with orange zest. Complete the pie as directed.
How to Store Blackberry Pie
Allow the Blackberry Pie to cool completely before covering it or moving it to an airtight container. This pie can be refrigerated for up to 4 days.
How to Reheat Blackberry Pie
Blackberry pie is delicious warm or cold, but if you love it hot try these foolproof methods to reheat this delicious pie!
To reheat the whole pie:
- Preheat the oven to 350°F.
- Line a baking sheet with parchment paper or use a pie pan and place the pie on the dish.
- Bake the pie for 10 to 15 minutes.
To reheat a single slice:
- Place the piece of pie on a microwave-safe plate
- Heat in 30 seconds bursts until warm throughout.
Can You Make Blackberry Pie Filling in Advance?
Yes! You can make this tasty pie filling up to 24 hours in advance of preparing the pie. If you choose to go this route, be sure to store the filling in an airtight container in the fridge until ready to use. The filling may get a little extra liquidy, if so add a little more cornstarch to help thicken it.
Is Blackberry Pie Healthy?
Blackberries are full of delicious vitamins and minerals that can certainly help boost your body. Blackberries have tons of vitamin C, fiber, calcium, and magnesium. That makes them a great fruit to snack on when you're craving something sweet.
However, in this pie, there is also a lot of sugar which can have negative effects on your body and energy levels. Overall, this delectable Blackberry Pie should be considered a treat and not a good way to get your daily fruit intake.Print
This delicious Blackberry Pie is my family's all-time favorite. You'll be surprised at how easy it is to make a beautiful lattice-top, or, if you're feeling adventorous, switch things up with a crumble topping.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 1 serving 1x
For Lattice Pie
- All Butter Pie Crust, Store-bought or homemade
- 1 egg for eggwash
For Crumble Topping Pie
- All Butter Pie Crust, store-bought or homemade
- 12 tablespoons cold, unsalted butter, diced or grated
- ⅔ cup granulated sugar
- 1 ½ cups all-purpose flour
- Pinch of salt
For Blackberry Pie Filling
- 5 cups blackberries
- ⅔ cup granulated sugar plus more for sprinkling
- 1 tablespoon lemon juice
- ¼ teaspoon ground cinnamon
- 4 tablespoons cornstarch
Lattice Pie Instructions
- Roll out your two pie crusts into circles with approximately 9-10” diameter. Place one pie crust in your 9” pie plate (standard size, not deep dish). Chill both the pie plate and the rolled out pie crust for at least 30 minutes.
- Remove the rolled out pie crust from the refrigerator. Slice it into strips, about ½-3/4” per strip. Chill for 10 more minutes.
- Make filling (see below). Add to chilled pie crust.
- Remove the sliced crust from the refrigerator. Starting at one edge of the pie, use every other strip from the cut slices and place them equally distant from each other on your pie (space them about the same distance as the width of each strip).
- Starting at one end of the pie, fold back every other strip and place the shortest remaining strip perpendicular to the strips already on the pie. Lay the folded strips flat.
- Now, working at the opposite end of the pie, fold back the strips you didn’t fold back the first time. Take the next smallest strip of crust and place it parallel to the strip you just put down. Re-lay the folded strips flat.
- Continue this process until all the crust has been used. Crimp the edges of the pie as desired.
- Brush the crust with eggwash and sprinkle sugar on top. Cover the edges with a pie shield. Bake on a cookie sheet (in case of spillover) for 10 minutes at 425°F then reduce the oven temperature to 350°F for an additional 35-45 minutes until the crust starts to turn golden brown. It won’t get fully golden but some parts will start to turn.
- Preheat oven to 425°F.
Crumble Topped Pie Instructions
- Roll out your pie crust into a circle with approximately 9-10” diameter. Place pie crust in a 9” pie plate (standard size, not deep dish). Chill for at least 30 minutes.
- Add sugar, flour and salt for crumble into a large bowl. Whisk to combine. Add the cold diced or grated butter and use a pastry blender to cut in the butter until it forms small crumbs.
- Remove chilled pie crust from the refrigerator. Add filling (see below). Top with crumble and cover the edges with a pie shield. Bake on an cookie sheet (in case of spillover) for 10 minutes at 425°F then reduce the oven temperature to 350°F for an additional 35-45 minutes until the crust starts to turn golden brown.
Blackberry Pie Filling
- Mix the berries, sugar, lemon juice, cinnamon, and cornstarch in a medium bowl. Toss with your hands. Make sure your berries are thawed and drained before using them so your pie isn’t too liquidy.
- Immediately place the filling into chilled pie crust, top and bake as directed above.
- Cool completely before slicing. To help the pie not run, it’s best to chill the cooled pie for a few hours before cutting.
- Serve with ice cream and/or whipped cream, for garnish.