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Blackberry Pie with a lattice crust
Jana Rae

Blackberry Pie

Classic Blackberry Pie with a golden lattice crust and juicy, sweet-tart filling. A nostalgic farmhouse dessert perfect for summer or holidays.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 2 pie crusts 9-inch, homemade or store-bought
  • 5 cups fresh blackberries or frozen, thawed and drained
  • ¾ cup granulated sugar adjust for berry sweetness
  • ¼ cup cornstarch or flour, for thickening
  • 1 tbsp lemon juice
  • ½ tsp cinnamon optional
  • 1 tbsp butter cut into small pieces
  • 1 egg for egg wash

Method
 

  1. Heat oven to 400°F (200°C).
  2. Place one crust into a 9-inch pie pan.
  3. In a bowl, mix blackberries, sugar, cornstarch, lemon juice, and cinnamon until coated.
  4. Pour filling into pie crust and dot with butter.
  5. Roll out second crust, cut into strips, and weave into a lattice top.
  6. Seal edges and brush with beaten egg.
  7. 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.
  8. 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.

⭐ Pro Tip

Pie Crust: Use 2 (9-inch) crusts. For best results, try my Buttery Flaky Pie Crust Recipe — it bakes up golden, flaky, and strong enough to hold juicy blackberry filling.