There’s nothing more summery — or nostalgic — than a warm slice of Blackberry Pie. With its golden lattice crust and rich, jammy filling, this classic dessert captures the flavor of blackberry season in every bite. Fresh-picked berries transform into a luscious filling that bubbles up through the buttery crust, creating the perfect balance of tart and sweet.
Blackberry pie has long been a farmhouse favorite, especially in late summer when wild blackberries ripen along fences and hedgerows. This recipe uses simple, everyday ingredients but delivers a pie that looks beautiful and tastes unforgettable. Serve it warm with a scoop of vanilla ice cream or whipped cream for a timeless treat that feels like home.
About the Crust
A blackberry pie is only as good as the crust that holds it. The rich, jammy berry filling needs a crust that’s sturdy yet tender, flaky, and golden. While you can certainly use a store-bought crust if you’re short on time, the flavor just doesn’t compare to homemade.
For this recipe, I always recommend my Buttery Flaky Pie Crust Recipe. It’s easy to make, bakes up beautifully, and has that melt-in-your-mouth texture that makes every bite of pie unforgettable.
Pro Tip: A lattice crust doesn’t just look pretty — it also helps release steam so your blackberry filling sets perfectly without becoming too runny.
Variations
- Mixed Berry Pie: Use half blackberries, half raspberries or blueberries.
- Crumble Topping: Replace lattice with streusel for a rustic twist.
- Spiced Blackberry Pie: Add nutmeg or cloves for a cozy autumn version.
Substitutions
- Cornstarch: Use flour or tapioca starch as a thickener.
- Sugar: Swap with honey or brown sugar for deeper flavor.
- Pie Crust: Store-bought works, but homemade gives best results.
Why You’ll Love This Recipe
It’s sweet, tart, buttery, and nostalgic — a pie that tastes like summer.
Blackberry Pie Traditions
Historically baked at the height of berry season, this pie became a farmhouse staple where wild blackberries grew in abundance.
Best Ways to Serve
Serve warm with vanilla ice cream, whipped cream, or even a drizzle of cream for an old-fashioned touch.
FAQs
Q: Can I use frozen blackberries?
A: Yes, but thaw and drain them well to avoid excess liquid.
Q: How do I keep the filling from being runny?
A: Use cornstarch (or flour) as thickener, and let pie cool fully before slicing.
Q: Can I make blackberry pie ahead?
A: Yes, bake a day ahead and store at room temp for 1 day or refrigerate up to 4.
Q: Can I freeze blackberry pie?
A: Yes, baked or unbaked pies freeze well up to 3 months.
Blackberry Pie
Ingredients
Method
- Heat oven to 400°F (200°C).
- Place one crust into a 9-inch pie pan.
- In a bowl, mix blackberries, sugar, cornstarch, lemon juice, and cinnamon until coated.
- Pour filling into pie crust and dot with butter.
- Roll out second crust, cut into strips, and weave into a lattice top.
- Seal edges and brush with beaten egg.
- Bake 20 minutes at 400°F, then reduce to 350°F (175°C) and bake an additional 30–35 minutes, until filling is bubbling and crust is golden.
- Cool at least 2 hours to set. Serve plain, or with ice cream or whipped cream.
Notes
Recipe Notes
- Fresh blackberries work best, but frozen can be used if well-drained.
- Adjust sugar based on berry sweetness. Wild berries tend to be tarter.
- Lattice crust allows steam to escape and filling to thicken properly.
