Easy Blackberry Pie Recipe

A classic blackberry pie is one of the best ways to celebrate the peak of summer fruit. The combination of plump, dark berries and a flaky, buttery crust creates a dessert that feels both timeless and special.

It is a simple recipe that focuses on the natural flavor of the fruit without needing too many extra ingredients.

Ingredients

Yields: 8 servings

The Pie Crust

• 2 ½ cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 cup unsalted butter, very cold and cubed
• 6 to 8 tablespoons ice water
• 1 large egg (for egg wash)
• 1 tablespoon coarse sugar (for the top)
• 1 tablespoon milk or water

The Berry Filling

• 6 cups fresh blackberries
• ¾ cup granulated sugar
• 1/3 cup cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• ½ teaspoon ground cinnamon
• 1 tablespoon unsalted butter, cut into small bits

Chill the Fat

The secret to a crust that shattered into flakes is keeping your butter as cold as possible. Before you even touch the flour, cut your butter into small cubes and put them back in the fridge or even the freezer for ten minutes.

You want the butter to stay solid until the moment the pie hits the hot oven. When those cold bits of fat melt during baking, they create steam pockets that push the layers of dough apart, resulting in that perfect texture everyone loves.

Blend the Dough

In a large bowl, mix your flour, sugar, and salt together. Add the cold butter cubes and use a pastry cutter or two forks to work the fat into the flour. You are looking for a mix of textures; some parts should look like fine sand, while others should be the size of small peas.

Slowly drizzle in the ice water, one tablespoon at a time, and stir with a fork. Stop the moment the dough begins to clump together. If you add too much water, the crust will be tough, so be patient during this part.

Rest the Pastry

Divide the dough into two even disks and wrap them tightly in plastic wrap. Put them in the refrigerator for at least one hour. This resting period allows the flour to fully hydrate and gives the gluten a chance to relax.

If you try to roll out the dough immediately, it will likely spring back or shrink in the pan. A cold dough is also much easier to handle and won’t stick to your rolling pin as much.

Prepare the Fruit

While the dough rests, put your blackberries in a large bowl. Add the sugar, cornstarch, lemon juice, lemon zest, and cinnamon. Gently toss the berries with a large spoon until they are evenly coated.

You want to be careful not to crush the fruit too much, though a few broken berries are fine as they help release the juices. The cornstarch is essential here because blackberries are very juicy. It will turn those juices into a thick, glossy syrup as the pie bakes.

Roll the Base

Take one disk of dough out of the fridge and place it on a lightly floured surface. Roll it out into a circle that is about two inches wider than your pie plate.

Drape the dough over your rolling pin and carefully transfer it to the plate. Let it settle into the corners without stretching it, as stretching causes the crust to shrink during baking. Trim the edges so there is only a small overhang.

Fill the Shell

Pour your blackberry mixture into the bottom crust. Spread the berries out so they form an even mound in the center. Take those small bits of butter you set aside and scatter them over the top of the fruit.

This added fat makes the filling extra rich and helps the berry juice take on a velvety consistency. It also adds a nice shine to the filling that you can see through the gaps in the top crust.

Top the Pie

Roll out the second disk of dough. You can place the whole sheet over the top and cut a few steam vents, or you can cut the dough into strips to create a lattice pattern. A lattice top is great for berry pies because it allows more moisture to evaporate, which prevents the bottom crust from getting soggy.

Pinch the edges of the top and bottom crusts together to seal the pie. You can use your fingers to crimp the edges or simply press them down with the tines of a fork.

Glaze and Bake

Whisk the egg and milk together in a small cup. Use a pastry brush to coat the entire top crust with a thin layer of this egg wash. Sprinkle the coarse sugar over the top for a professional-looking crunch.

Place the pie on a baking sheet to catch any juices that might bubble over. Bake at 400°F for about 20 minutes, then lower the heat to 375°F and continue baking for another 30 to 35 minutes. You want the crust to be deep golden brown and the berry filling to be bubbling thick in the center.

Wait to Slice

This is the most important step in the entire recipe. You must let the pie cool completely on a wire rack for at least four hours. If you cut into a hot blackberry pie, the filling will be runny and will spill out everywhere.

Giving it time to reach room temperature allows the cornstarch to fully set the fruit. If you want a warm slice, you can always reheat individual pieces in the oven for a few minutes right before serving.

Can I use frozen blackberries for this pie?

You can definitely use frozen berries if fresh ones are not available. Do not thaw them before starting; just toss them with the sugar and starch while they are still frozen. You might need to add one extra tablespoon of cornstarch to handle the extra moisture that frozen fruit often releases.

Also, keep in mind that the pie may need an extra 10 or 15 minutes in the oven to ensure the center is fully cooked and the juices are bubbling properly.

How do I prevent a soggy bottom crust?

A soggy bottom is usually caused by the fruit juices soaking into the raw dough before it has a chance to bake. To prevent this, make sure your oven is fully preheated before you put the pie in. You can also place your baking sheet on the lowest rack of the oven so the bottom of the pie gets the most direct heat.

Another trick is to brush the bottom crust with a little bit of beaten egg white before adding the fruit, which creates a thin waterproof barrier.