Do-it-yourself Blackberry Pie

This blackberry pie recipe has all the fresh flavors of summer baked into a flaky pastry crust for a simple but showstopping dessert!

As easy as pie! A simple blackberry and sugar mixture is tucked into a flaky homemade pie crust for the perfect summer dessert!

Make it even easier with store-bought crust.

Sweet & Juicy Blackberry Pie

On the west coast where I live, blackberries grow wild everywhere and make the best-ever desserts! I can’t tell you how many buckets my kids and I used to pick for summer baking and jam!

  • Use fresh or frozen blackberries in this summer pie recipe.
  • I’ve included directions for either flour or cornstarch as the thickener, your choice!
  • With just a handful of ingredients, this dessert is easy to prepare.
  • Pie freezes well before or after baking making it a great way to enjoy summer berries.
  • Serve with a scoop of vanilla ice cream or a dollop of fresh whipped cream.

Ingredients & Variations

Blackberries Fresh blackberries in the season have the best sweet/tart flavor, but frozen berries can be used and don’t have to be thawed. Be sure to check a few of the berries per the notes in the recipe to thicken correctly.

Sugar/Cinnamon -Sweeter, more ripe berries may need a bit less sugar. I like a tiny pinch of cinnamon, but lemon zest works well too!

Thickener – Use either flour or cornstarch to thicken the blackberry pie filling. Read the notes in the recipe below, as some berries may need a little bit of extra thickener.

PIE CRUST Pre-made pie crusts make prep and assembly so easy! Or use this DIY pie crust, and make it from scratch! Feeling fancy? Try a lattice crust!

How to Make a Blackberry Pie

The humble yet sweet and decadent pie is just what is needed for dessert!

  1. Mix the blackberries with the filling ingredients per the recipe below.
  2. Line a pie plate with half the crust. Fill with blackberry mixture.
  3. Cover pie with remaining crust, brush with egg wash and bake.
  4. Cool before serving to allow the pie to set.

How Much Flour/Cornstarch to Add

Depending on how juicy the blackberries are, you may need a bit more or less of the thickener.

Taste a few of the berries. Berries that are smaller, tart, or have a little crunch when you bite them will need about three tablespoons of cornstarch or ⅓ cup of flour.

If they are sweet, ripe, and soft, they will have more juice and may need closer to 4 tablespoons of cornstarch or add 2 tablespoons of flour.

Frozen blackberries will need additional flour/cornstarch.

Tips for the Perfect Pie

  • If using frozen berries, add the larger amount of flour/cornstarch in the recipe.
  • Cut a few slits in the top crust to allow steam to escape before the egg wash.
  • Place an empty baking sheet on the rack underneath the baking dish in the oven just in case of bubble-over.
  • If the edges of the crust start to brown before the pie is baked, cover them with thin strips of aluminum foil or a pie shield.
  • Allow the pie to cool before cutting so it can firm up; otherwise, it may be runny.
  • Keep leftover blackberry pie covered in the refrigerator for up to 3 days. Serve cold or reheat in the microwave.

More Summer Berry Recipes

We love fresh summer berries for snacking and for adding to desserts and baked goods! Here are a few of our favorites.

Did you make this Blackberry Pie? Be sure to leave a rating and a comment below!

Homemade Blackberry Pie

Homemade Blackberry Pie is made with easy ingredients like fresh or frozen berries and a pre-made crust!

Prep Time 15 minutes

Cook Time 45 minutes

Cool Time 4 hours

Total Time 5 hours

  • If making homemade pie crust, prepare the crust according to the recipe directions.
  • Preheat the oven to 375°F.
  • Roll half of the crust into a 12-inch circle. Line a 9-inch pie plate with the rolled crust.
  • In a medium bowl, gently toss blackberries, sugar, cornstarch, and cinnamon. Pour into the pie crust. Cut up the butter and dot it over the berries.
  • Roll the remaining crust and place it over top of the pie. Cut the crusts to the edge of the pie plate and gently fold the edges to seal.
  • Whisk the egg yolk with one tablespoon of water and brush over the pie.
  • Place the pie plate on a large baking pan (lined with parchment paper if you’d like) and bake for 45-55 minutes or until the crust is golden and the filling is bubbly.
  • Remove from the oven and place on a cooling rack. Cool for at least 4 hours.
Sugar: Taste some of the blackberries. If they’re tart and a bit underripe, you can add the full amount of sugar. If they taste quite sweet, the sugar can be reduced slightly.
Cornstarch: You will need 3-4 tablespoons of cornstarch, depending on how juicy the berries are. Sweet and ripe berries tend to have more juice and may need closer to 4 tablespoons of cornstarch. Berries that are smaller and more tart will need about three tablespoons of cornstarch.
Flour: If you’d prefer, use flour to thicken the berry mixture. Berries that are sweet and ripe tend to have more juice and may need about two tablespoons of extra flour. Berries that are smaller and more tart will need about ⅓  cup of flour.
Leftover pie can be stored (covered)  in the fridge for up to 3 days. Serve cold or reheat in the microwave.

Serving: 1slice | Calories: 228 | Carbohydrates: 34g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 112mg | Potassium: 170mg | Fiber: 5g | Sugar: 17g | Vitamin A: 313IU | Vitamin C: 19mg | Calcium: 35mg | Iron: 1mg

The nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used.

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