Blackberry Pie Recipe

Nothing beats the comforting aroma of a freshly baked blackberry pie, with its golden, flaky crust and juicy, jewel-toned filling. Each bite is a perfect balance of sweet and tart, with the tender berries bursting in your mouth. This recipe takes just 30 minutes to prep, making it an easy yet impressive dessert for any occasion.

After a quick 40-minute bake, the pie emerges with a crisp, buttery crust that contrasts beautifully with the luscious, jammy filling. Let it chill for 4 hours, and you’ll be rewarded with a slice that holds together perfectly, offering a symphony of textures and flavors. It’s a dessert that feels both indulgent and nostalgic, sure to delight everyone at the table.

Ingredients for Blackberry Pie

• 1 x recipe pie crust (store-bought or homemade)
• ¾ cup (6 oz/170 g) granulated sugar
• ¼ cup (1 oz/28 g) cornstarch (or tapioca starch as a substitute)
• ¼ teaspoon salt
• ¼ cup (2 fl oz/60 ml) water
• 2 cups (10 oz/284 g) fresh blackberries (for cooking)
• 3 cups (15 oz/426 g) fresh blackberries (for filling)
• 1 tablespoon (½ oz/14 g) butter
• 1 tablespoon lemon juice (freshly squeezed for best flavor)
• Whipped cream (for serving, optional)

Step-by-Step Instructions

1. Preheat the oven to 375°F (190°C).
2. Blind bake the pie crust: Roll out the pie crust and line a 9-inch pie plate. Line with parchment paper and fill with pie weights (dried beans, lentils, rice, etc.). Bake for 20 minutes. Remove weights and parchment, then bake for another 5-10 minutes, or until the bottom is golden brown and baked through. Let cool.
3. Make the filling: In a medium saucepan, whisk together the sugar, cornstarch, salt, and water. Add 2 cups (10 oz/284 g) of blackberries and bring to a simmer over medium-low heat. Use a wooden spoon to slightly mash the berries as they cook.
4. Simmer the mixture vigorously for 1-2 minutes, stirring constantly, until thickened and clear. Remove from heat.
5. Combine the filling: Stir in the remaining 3 cups (15 oz/426 g) of blackberries, butter, and lemon juice until well combined. Pour the filling into the baked pie crust.
6. Let the pie set at room temperature for 3 hours before serving. Serve with freshly whipped cream, if desired.
7. Store leftovers, loosely covered, in the refrigerator for up to 2 days.

Perfect Pairings: Serving Suggestions

This blackberry pie is a star on its own, but it shines even brighter with a few thoughtful accompaniments. Serve it with a dollop of freshly whipped cream for a classic touch, or try a scoop of vanilla ice cream for a warm-and-cool contrast. For a gourmet twist, drizzle with a honey or caramel sauce to enhance the berries’ natural sweetness.

Storage Secrets: Keeping It Fresh

To store your pie, loosely cover it with plastic wrap or aluminum foil and keep it in the refrigerator for up to 2 days. If you’d like to enjoy it later, you can freeze the baked pie (without whipped cream) for up to 1 month. Thaw it in the fridge overnight and let it come to room temperature before serving for the best texture.

Time-Saving Tips for Busy Bakers

Short on time? Use a store-bought pie crust to skip the homemade dough step. You can also prep the filling a day ahead and store it in the fridge, then assemble and bake the pie when you’re ready. For an even quicker option, skip the blind-baking step and bake the crust and filling together—just keep an eye on the edges to prevent over-browning.

Recipe Variations: Mix It Up

Feel free to experiment with this recipe! Swap out blackberries for raspberries, blueberries, or a mixed berry blend for a different flavor profile. Add a pinch of cinnamon or nutmeg to the filling for a warm, spiced twist. For a crunchy topping, sprinkle the pie with a streusel mixture before baking instead of using a second crust.

Equipment Essentials: Tools You’ll Need

To make this pie, you’ll need a 9-inch pie plate, a rolling pin for the crust, and parchment paper for blind baking. Pie weights (or dried beans) are essential for preventing the crust from puffing up. A medium saucepan and wooden spoon are perfect for cooking the filling to the right consistency.