Sweet, juicy blackberry pie is made from scratch and the perfect pie for when fresh berries are in season (but it works with frozen berries too). With flaky pastry and a scoop of vanilla ice cream – it’s the perfect blackberry pie recipe.
When it comes to fruit pies – I feel most people opt for apple or blueberry. But after a bite of blackberry pie – you just might be converted. The blackberries are sweet, juicy and taste incredible with buttery, flaky pie crust. What I especially love about this blackberry pie recipe is that its juicy without being too liquidy or runny.
Blackberry Pie Filling
For the pie filling – we’re using:
- 5 cups blackberries
- 3/4 cup white sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon zest
- 1-2 tablespoons fresh lemon juice
- 1 teaspoon cinnamon
Nothing fancy – just pretty straight forward for fruit pie fillings. The lemon zest and lemon juice help to bring out the flavor and sweetness of the blackberries and add a little freshness to the flavor. Then I like to add just a hint of cinnamon for a rustic, slightly homey feel.
What makes fruit pies runny? / How to thicken blackberry pie?
Pies will get soupy/runny if there’s too much liquid in the filling. Some blackberry pie recipes use flour to thicken the filling, and others (like this recipe) use cornstarch. Some even use tapioca – but I never have that in the cupboard. I like to use cornstarch to thicken my fruit pies because it has 2x the power of flour. So – you get better thickening with the same amount. Meaning that your pie filling won’t taste like flour.
When transferring the berries to the pie crust, make sure NOT to add the liquid from the bottom of the bowl. This extra liquid can also make the crust extra runny. Don’t worry – your pie will still be super juicy.
You can use fresh or frozen berries for this pie. If using frozen, thaw the berries first then drain the excess water.
Blackberry Pie Crust
For blackberry pie, you’ll need a recipe that makes a double crust – ie one for the bottom and one for the top. I’ve included my favorite pie crust recipe, but feel free to use your own or storebought pie dough (not the pre-baked crust). You could either do a lattice design on the top as I did, or cover the top of the pie in a rolled out pie dough then cut slits. The slits are important so that steam can get out.
This blackberry pie is juicy, sweet, and filled with so many berries – without getting too runny. Make it when fresh blackberries come into season or use frozen berries any time of year. Either way, just make it.
For more summer pie recipes, try these other favorites:
- Strawberry Pie
- No Bake Key Lime Pie
- Strawberry Cream Cheese Pie
- No Bake Peanut Butter Pie
- Chocolate Pie
- 2 1/2 cups all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 cup unsalted butter , cold
- 1/2 cup shortening
- 6-8 tablespoons ice water
- 5 cups blackberries*
- 3/4 cup granulated sugar
- 1/4 cup cornstarch , use 2 extra tablespoons if using frozen berries
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon cinnamon
- 1 large egg
- 2 teaspoons milk
In a medium bowl whisk together the flour, sugar and salt.
Cut the butter into small pieces.
Cut the butter and shortening into the flour mixture using a pastry blender or 2 forks & your fingers. Work it in until all the butter & shortening are in small pieces, smaller than a pea.
Using a rubber spatula, gently stir the water in 1 tablespoon at a time until the mixture begins to form into a dough.
Form the dough into a ball, ensuring to include all the flour from the bottom of the bowl.
Divide the dough in half, then form each half into a round disc shape about1/2 - 1 inch thick.
Wrap each disc in plastic wrap and refrigerate for at least 3 hours or up to 4 days.
Add the blackberries, cornstarch, sugar, lemon zest, lemon juice and cinnamon to a large bowl.
Stir together until the blackberries are evenly coated.
Preheat the oven to 400F degrees.
Take the pie dough out of the fridge. Let it warm up for 10-15 minutes.
On a very well floured surface using a floured rolling pin, roll out 1 disc of pie dough into a circle about 12 inches (30 cm) in diameter.
Roll the dough up onto your rolling pin, then transfer the dough to a 9-inch pie plate.
Spoon the blackberry pie filling into the pie dough using a slotted spoon. Do not add the liquid from the bottom of your bowl.
Roll out the second disc of pie dough on your floured surface. If making a double crust: Transfer the dough to the top of the pie. Trim excess crust from the edges, fold over the edges, and crimp the edges. Use a sharp knife to cut an X-shape in the center. If making a lattice-topped pie: After rolling out the second disc, cut it into strips about 1/2 - 3/4 inch thick using a pizza knife or sharp knife. Place 4-5 strips vertically on top of the pie, then weave 4-5 strips through horizontally, alternating between going over & under. Cut the excess off the edges, then fold the edges over and crimp them with your fingers.
In a small bowl whisk together the egg and milk for the egg wash. Brush the egg wash on top of the pie.
Bake in the preheated oven for 20 minutes at 400F, then turn the oven down to 375F and continue baking for 30 minutes. If the pie starts to brown but it's still early in the bake time, cover with tinfoil and continue baking.
Cool the pie fully, and let to rest for at least 3 hours before slicing into it.
*Fresh or frozen berries. If using frozen berries, thaw first. Then drain the excess liquid and blot with a paper towel.
Store leftovers in the fridge.