The Best Blackberry Pie
Blackberries baked in an all-butter double crust, with a lattice top or a vented pastry lid. Let the pie cool fully before cutting so the berry filling has time to set.
Keep the butter cold when making the pastry. Small pieces left in the dough help create a flaky crust, and the hour in the refrigerator makes the dough easier to roll.
The filling needs to bubble in the center, not just around the edges. If the crust is browning before that happens, loosely cover the edges with foil and keep baking.
Fresh and frozen blackberries both work, though frozen fruit can take longer to bake. The listed baking time is a starting point; look for a golden crust and bubbling filling before taking the pie out.
Questions You May Have About This Recipe
Can I use frozen blackberries?
Use them straight from the freezer, without thawing. Frozen berries may need more baking time, and the filling must bubble in the center.
Can I make this pie ahead of time?
Yes. Cool the pie completely, then cover and refrigerate at 40°F or below for up to four days. Bring slices to room temperature or warm them gently before serving.
What can I use instead of a lattice crust?
You can cover the pie with a full top crust and cut small slits for steam. The lattice look is traditional, but both work well.
Do I need to blind bake the crust?
This double-crust pie is assembled with an unbaked bottom crust. Bake until the pastry is browned and the filling bubbles in the center.
How do I know when the pie is done?
The filling should be bubbling in the center, and the crust should be a deep golden color. The cornstarch needs heat to thicken, and the filling will firm further as the pie cools.
What You Need to Make Blackberry Pie
For the Pie Crust
2 ½ cups all purpose flour
1 teaspoon salt
1 cup cold unsalted butter, cut into cubes
6 tablespoons ice water
For the Filling
5 cups blackberries
¾ cup sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 tablespoon butter, cut into small pieces
1 egg, beaten for brushing
1 tablespoon coarse sugar for topping
How to Make Blackberry Pie
Preheat oven to 400°F.
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Add ice water a tablespoon at a time until dough comes together. Divide in half, flatten each into a disk, and chill for 1 hour.
In another bowl, toss blackberries with sugar, cornstarch, lemon juice, and vanilla. Let sit for 10 minutes.
Roll out one dough disk and line a 9-inch pie dish. Pour in the berry filling and dot with butter.
Roll out the second disk and cut into strips for a lattice top, or leave whole with slits for steam. Seal and crimp edges.
Brush crust with beaten egg and sprinkle with coarse sugar.
Bake for 20 minutes, then reduce oven to 375°F and bake for at least another 25 minutes, until the crust is golden and the filling is bubbling in the center. Continue baking as needed, especially with frozen berries; loosely shield the edges with foil if they brown too quickly.
Cool completely before slicing so the filling sets, allowing at least 2 hours and longer if the pie is still warm.
Tips
Chill the pie dough before rolling to make it easier to handle.
Place a baking sheet under the pie to catch any juices that bubble over.
Do not slice while the pie is still warm if you want neat wedges. Berry juiciness varies, so the filling may still be softer with some batches.
Taste the blackberries before baking so you know how tart the finished filling is likely to be.
Once the pie has cooled and set, serve slices with vanilla ice cream or whipped cream if you like.
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Line the rimmed baking sheet beneath the pie with Reynolds unbleached parchment paper (paid link) to catch sticky drips. This paper is rated to 425°F, above the 400°F starting temperature here. Keep it within the baking sheet and away from heating elements; do not use it under a broiler.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “This pie came out perfect. The filling was sweet but not too sugary, and the crust was so flaky.” Janet L.
⭐️⭐️⭐️⭐️ “Used frozen berries and it still turned out amazing. My husband loved it.” Nancy D.
⭐️⭐️⭐️⭐️⭐️ “Made it for Sunday dinner and everyone went back for seconds. It is now my go-to dessert.” Carol M.
⭐️⭐️⭐️⭐️ “Easy to follow recipe with beautiful results. The lattice crust looked like something from a bakery.” Linda R.
⭐️⭐️⭐️⭐️⭐️ “The balance of fruit and crust was perfect. I added a scoop of vanilla ice cream and it was heaven.” Sandra H.
Printable Recipe
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The Best Blackberry Pie
Blackberries in an all-butter double crust, finished with egg wash and coarse sugar. Bake until the filling bubbles in the center, then cool completely before slicing. Frozen berries may need a longer baking time.
Ingredients
- For the Pie Crust
- 2 ½ cups all purpose flour
- 1 teaspoon salt
- 1 cup cold unsalted butter, cut into cubes
- 6 tablespoons ice water
- For the Filling
- 5 cups blackberries
- ¾ cup sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon butter, cut into small pieces
- 1 egg, beaten for brushing
- 1 tablespoon coarse sugar for topping
Instructions
- Preheat oven to 400°F.
- In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Add ice water a tablespoon at a time until dough comes together. Divide in half, flatten each into a disk, and chill for 1 hour.
- In another bowl, toss blackberries with sugar, cornstarch, lemon juice, and vanilla. Let sit for 10 minutes.
- Roll out one dough disk and line a 9-inch pie dish. Pour in the berry filling and dot with butter.
- Roll out the second disk and cut into strips for a lattice top, or leave whole with slits for steam. Seal and crimp edges.
- Brush crust with beaten egg and sprinkle with coarse sugar.
- Bake for 20 minutes, then reduce oven to 375°F and bake for at least another 25 minutes, until the crust is golden and the filling is bubbling in the center. Continue baking as needed, especially with frozen berries; loosely shield the edges with foil if they brown too quickly.
- Cool completely before slicing so the filling sets, allowing at least 2 hours and longer if the pie is still warm.
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