Blackberry Pie
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This Blackberry Pie is loaded with juicy fresh blackberries baked inside a flaky, golden pie crust. The filling is sweet, slightly tart, and thickens beautifully as it bakes for a classic homemade pie that tastes even better with a scoop of vanilla ice cream.
The lemon juice and lemon zest brighten the blackberry flavor while teh buttery crust holds everthing together perfectly. It’s a simple pie recipe that works great for summer or fall gatherings, holidays, or anytime you find yourself with extra fresh blackberries sitting on the counter begging not to become fuzzy science experiments.
Blackberry is one of my absolute favorites. Of course I like it more without the seeds, but that’s not really an option unless you press the juice out of the blackberries like in this Blackberry Cheesecake and this Blackberry Key Lime Pie.
Why You’ll Love This Recipe
- Uses simple ingredients
- Packed with fresh blackberry flavor
- The filling thickens to the perfect consistency without becoming gummy
- Lemon zest brightens the berry flavor
- Works with homemade or store-bought pie crust
- Perfect balance of sweet and tart
Ingredients
- Pie Crust – I try to always use my Homemade Pie Crust Recipe to pies so I like to make it ahead and store it in the freezer just in case I’m feeling lazy that day. Store-bought pie crusts work well too.
- Blackberries – Use fresh in-season blackberries. They’ll be the sweetest and best tasting while they’re in season.
- Flour – This helps firm up the pie filling for the perfect consistency once cooled.
- Sugar – Pies with berries in them can always use a little sweetness!
- Lemon – This is totally optional but I like to add a little lemon for brightness in my fruit pies.
Substitutions and Variations
- Use frozen blackberries if needed. Thaw and drain excess liquid first.
- Add 1/2 teaspoon of ground cinnamon for a warm spice flavor like I did in my raspberry pie.
- Swap the top crust for a lattice crust.
- Mix in raspberries or blueberries for a mixed berry pie.
- Add coarse sugar on top for an extra crunch.
NOTE: This recipe has not been tested with other substitutions or variations
How to Make Blackberry Pie
Step 1: In a large bowl, combine the blackberries, flour, sugar, lemon juice, and lemon zest until the berries are coated.
Step 2: Roll out one of the crusts into a 12-inch circle and place it into a 9-inch pie plate. Brush the crust lightly with egg wash.
Step 3: Add the blackberry filling to the pie plate. Roll out the second crust and place it over the filling. Trim off the excess dough and tuck the edges underneath the bottom crust and crimp with your fingers.
Step 4: Cut slits in the top crust for steam vents. Brush with egg wash and sprinkle with sugar if desired. (I forgot to photograph this part. Place in the oven at 425 degrees F for 20 minutes and reduce the heat to 375 degrees F for another 45 minutes. Let cool before slicing into it.
Tips for the Best Blackberry Pie
- Let the pie cool completely before cutting into it. The filling needs time to thicken and set up properly.
- Use fresh ripe berries! Sweet, ripe berries give the best flavor!
- If you’re worried about the filling running over, be sure to use a foil-lined pan under the pie to catch the juice that may run out.
- Brush the bottmo crust with egg wash. This helps keep the crust from becoming soggy once the berry juices release during baking.
- Watch the crust! If the edges begn browning too quickly, loosely cover them with foil halfway through baking.
How to Store and Freeze
To store the pie, cover with plastic wrap or place in an airtight container for up to 3 days.
To freeze the pie, let it cool completely after baking. Then wrap it tightly in two layers of plastic wrap and a layer of heavy-duty aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving!
Why This Recipe Works
The flour thickens the blackberry juices without making the filling cloudy or overly stiff. Lemon juice and zest help bright the natural berry flavor while blanaching the sweetness.
Brushing the crust with egg wash before adding the filling creates a slight barrier that helps the botttom crust stay flakier longer instead of soaking up all the berry juices.
Baking the pie at a highter temperature first helps set the crust quickly before lowering the temperature to fully cook the filling.
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Blackberry Pie
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Ingredients
Pie
- 2 (9-inch) pie crusts, homemade or store-bought
- 6 cups fresh blackberries
- 7 tablespoons all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon lemon juice
- zest of 1 lemon
Egg Wash
- 1 large egg
- 1 tablespoon water
Instructions
Egg Wash
- In a small bowl, add the 1 large egg and 1 tablespoon water. Whisk until well combined. Set aside.
Pie
- Preheat the oven to 425 degrees F. Line the oven shelf with aluminum foil or with a large pan that’s lined with aluminum foil to catch any juice that may come out of the pie while it’s baking.
- In a large bowl, add in the 6 cups fresh blackberries, 7 tablespoons all-purpose flour, 1 cup granulated sugar, 1 tablespoon lemon juice, and zest of 1 lemon. Fold until the blackberries are coated with the mixture. Set aside and work on the crust.
- Place the first crust of the 2 (9-inch) pie crusts on a lightly floured surface. Roll the dough out into a 12 inch circle.
- Once your circle is rolled out, fold the dough in half and pick it up and place into a 9 inch pie plate. Unfold the dough and gently push the dough into the bottom and sides, working out all of the folds.
- Using a pastry brush, brush the bottom and sides of the pie crust with egg wash.
- Place the blackberry filling into the pie crust. Push it around with a spatula to fill the bottom of the crust.
- Roll the next dough out into about a 10 inch circle on a lightly floured surface.
- Fold the dough in half without pressing down to form a seam and place on top of the blackberry filling. Unfold the dough and gently push the dough on the edges where the egg wash is.
- Cut off the excess dough using a paring knife, leaving about ½ inch overhang.
- Fold the ½ inch of overhang dough underneath the bottom crust so the edges are all tucked in.
- Cut a few slits in the top of the crust to let the steam escape.
- Crimp the pie crust together using your fingers or a knife.
- Brush the top of the pie crust with egg wash. Sprinkle an additional 1 tablespoon of sugar on top if you would like.
- Place the pie in the 425 degrees F preheated oven and bake for 20 minutes. Reduce the temperature to 375 degrees F and bake for an additional 45 minutes or until the pie is golden brown and the filling is bubbling.
- Let the pie cool completely before slicing and serving.
- Store covered with plastic wrap in the refirterator for up to 3 days.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)