Blackberry Pie Recipe (2024)

Blackberry pie is bursting with blackberry pie filling baked into a buttery, flaky homemade pie crust. Make this old-fashioned blackberry pie ahead of time and freeze for later use.

This blackberry pie recipe uses fresh or frozen blackberries for the pie filling and is theperfectaddition to any backyard BBQ or potluck gathering. This is one of the easiest pie recipes to make and so flavorful!

One of my fondest childhood memories is making homemade pie with my mom.She always made pies with homemade pie crust, but you can certainly use store-bought if you prefer. I know you’re gonna LOVE my blackberry pie recipe!

Make this blackberry pie recipe is made with fresh or frozen blackberries. It’s the theperfectaddition to any backyard BBQ, potluck or family gathering.

We love picking blackberries when they are perfectly ripe and store them in the freezer for later use! (Rinse them in cold water and package up in a large zip-style freezer bag.)

Why this recipe works

• Simple ingredients– uses ingredients that are readily available at most grocery stores.
• Easy to make – simple to follow directions and instructions on making lattice pie crust.
• No preservatives– homemade blackberry pie without preservatives or artificial flavors.
• Can be made ahead of time!– can be made ahead of time and frozen, saving time.
• Freezer friendly– make these hand pies ahead of time, place on half sheet pans lined with parchment paper and freeze. Cover the entire pan with plastic wrap to prevent frost bite.

What you’ll need

• Blackberries – Use fresh or frozen blackberries for blackberry pie filling. No need to thaw them!
• Granulated sugar – Adjust the sugar based on how sweet or tart your berries are. This will help sweeten the berries and draw out the natural juices.
• Lemon juice – Will help to keep the fruit fresh and give a nice citrus flavor to your filling.
• Instant tapioca – Use small granules so they dissolve and you won’t see them in the pie filling. They will thicken the filling as it bakes.
• Pie crust – Use store-bought or homemade pie crust. Keep it chilled so it will be super flaky.

I typically bake all of my pies in a Lodge 10-inch cast iron skillet. Occasionally I’ll make mini-pies in the 5-inch or 6-inch skillet. Those are the perfect size for individual desserts. Lodge Cast Iron has a great post on making homemade pie crust and baking a pie in cast iron.

Lodge also has a really nice cast iron pie pan that we love! I have several in our kitchen.

However, this time around I decided to go the traditional route and bake this delicious homemade blackberry pie in a vintage Polish pottery pie dish that was my mom’s.

How to make Blackberry Pie

Step 1: Make pie crust and refrigerate.

Step 2: Prepare the pie filling. In a large bowl combine blackberries, sugar, instant tapioca, lemon juice, and ground nutmeg. Set aside. (adjust the sugar based on how sweet or tart the berries are)

Use either frozen or fresh berries. Do NOT thaw the blackberries if you use frozen berries.

Step 2: Roll out pie crust. On a lightly floured surface roll out the bottom pie crust. Place into a 9-inch glass pie plate or 10-inch cast iron skillet. Spoon the berry mixture into the pie shell.

Step 2: On a lightly floured surface, roll out the bottom pie crust and place on top of the berries. Slice air a few vents in the top of the crust. Or roll out the top crust and slice long pieces with a small pastry cutter or pizza cutter.

Step 3: Place pieces one way, then weave crust pieces the opposite direction. Continue until the pie is covered with pie crust. Brush with egg wash and sprinkle with granulated sugar.

Step 4: Place the pie on a half sheet pan lined with parchment paper. This will help contain the mess. Bake in a preheated 400 degree F oven for about 1 hour. Once it is browned nicely, cover with a piece of aluminum foil with an air vent cut out of the top. This will keep the pie from becoming too brown while continuing to cook and still let air vent. Bake until the pie filling is bubbling. About 1 hour 10 minutes total.

Step 5: Remove the pie from the oven. Let cool completely before slicing.

Tips for making homemade pie crust

• Make ahead of time– make pie dough ahead of time and refrigerate overnight.
• Mix by hand– use a pastry cutter to cut lard and butter into the flour, rather than using a food processor. (while I love my food processor, it tends to overwork make pie crust.) The more you handle pie dough, the more tough it will become.
• Keep pie crust cold–an imperative detail!While working with pie crust and should it become too warm, plop the entire bag into the freezer for about 20 minutes.

How to keep Pie Crust from Burning

My mom always covered the pie part way through the baking process with a piece of aluminum foil with a little slit cut out of the center in order to vent the steam. So, I do the same with all of my pies.

This helps the pie continue to bake without burning the crust. We were raised to use what we had, no fancy gadgets needed.

Recipe FAQs

More Pie Recipes

• Cherry Pie
• Apple Pie
• Apple Hand Pies
• Blackberry Cobbler
• Blackberry Hand Pies
• French Meat Pie
• Blueberry Pie
• Peach Cobbler

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