Blackberry Pie

Blackberry Pie is a classic pie recipe loaded with sweet fresh berries, balanced with cinnamon and lemon juice baked in golden brown lattice-top pie crust!

Classic fruit pies like my Ultimate Apple Pie and Blackberry Pie are like a warm, comforting hug. Whether you give them as a gift or enjoy them during a special meal, you are sure to find a pie that warms the heart in my collection of Pie Recipes.

Blackberry Pie slice on plate

BLACKBERRY PIE WITH LATTICE TOP

Blackberry Pie another classic pie recipe, straight from the heart. This easy, delicious fresh berry pie has so much flavor without any preservatives, like it’s straight from a farm or retro American diner. Warm golden brown pie crust with a thick blackberry filling, could there be anything better?

If you’ve never made a pie before, this is an easy introductory recipe. Make it easier on yourself by using a frozen double crust. Bring to room temperature so that you can easily roll out the top crust and form the bottom crust to the pie pan.

Don’t skip the fresh berries however. There is so much flavor in fresh blackberries that you won’t find in canned pie filling. Plus a lot less sugar! Even though you can use them, frozen blackberries have less structure and texture and will result in a much lower quality pie.

Blackberry Pie is perfect dessert for springtime holidays like Easter and Passover, or serve for a summer BBQ, when berries are at their peak. Enjoy it fresh from the oven with a scoop of Vanilla Ice Cream or cooled down with a dollop of Whipped Cream.

Double-crust pies are the common way to prepare a fruit pie, it allows the heat to trap inside and cook the berries faster. Plus it’s an instant decoration. One of my favorite ways to prepare a top crust is to use a lattice top, which is not as hard as you think if you follow my steps below.

How to Make a Lattice Crust:

  • To make the lattice crust, use a rolling pin to flatten the top crust and then cut the pie dough into long strips.
  • Lay half on them horizontally across the pie filling, making sure that they’re evenly spaced apart.
  • Take the other half of the top crust slices and weave them in and out vertically, so that they interlock with the first set of horizontal strips.
  • You should have small, square gaps in between the top crust strips so that you can see the pie filling through them.

MORE DELICIOUS, CLASSIC FRUIT PIES

HOW TO MAKE BLACKBERRY PIE

  • Prepare a Lattice Crust: See above for directions on how to make the lattice crust.
  • Blackberries: Use fresh berries if possible, this will make a better quality pie.
  • Putting the Pie Together: When adding the lattice crust, be sure to fold the edges under the bottom crust for better presentation and to seal the crust together.

Blackberry Pie whole pie in pie plate

VARIATIONS ON BLACKBERRY PIE

  • Mixed Berry: When fresh berries are in season, many people love to mix in other berries in their pies. Substitute fresh blueberries, huckleberries, or raspberries for half of your blackberries.
  • Top Crust: If you don’t want to make a lattice crust, try cutting small circles (other shapes) with a cookie cutter and layering in a spiral shape.
  • Lemon: To bring out even more tart lemon flavor, add in fresh lemon juice and grated lemon zest. You can garnish the top of the pie with candied lemons.
  • Crumble: Instead of a pastry pie crust, top your Blackberry Pie with a Crumble like the one I used in my Apple Crumb Pie.

PIE CRUST RECIPE

While I’m no stranger to using pre-made pastry and frozen pie crusts, when I have time, I always prefer making my flaky, buttery pie crust recipe. You can make a double batch of this recipe and freeze it so next time you crave a fruit pie, it’s even easier to come together.

Ingredients: 2 flour, ½ teaspoon salt, 2/3 cup butter, 1 tablespoon white vinegar, 5 to 6 tablespoons, 2% milk

  • In a small bowl, combine the flour and salt; cut in butter until mixture is crumbly. Sprinkle with vinegar.
  • Gradually add the milk, tossing with a fork until a ball is formed. 
  • Cover and refrigerate for 30 minutes or until easy to handle.
  • Divide pastry in two portions so that one ball is slightly larger than the other.
  • To freeze: Roll out balls to about ¼ inch thick. Store flat with parchment paper separating them. Freeze for up to 3 months.

Blackberry Pie filling in pie before top crust placement

Frequently Asked Questions for Blackberry Pie

    • What size pie pan do you use? I get a lot of questions about what size pie dish I use. I have a favorite 9-inch pie dish that I have been for years.
    • Do I need to thaw frozen berries before baking? Make sure you thaw your frozen blackberries if you are substituting them for fresh berries. You do not want the extra liquid to release into the pie and make it soggy.
    • How many cups is 2 pints of blackberries? 2 pints of blackberries is going to be about 4 cups of fresh berries. So for this recipe, you will want 3 pints of berries.

DELICIOUS FRUIT DESSERTS:

HOW TO STORE BLACKBERRY PIE

  • Serve: Blackberry Pie is good at room temperature for 2 days, covered tightly with plastic wrap or foil.
  • Store: Cool your pie completely and store, tightly covered in the fridge for up to 4 days.
  • Freeze: This pie will freeze well for about 6 months. Cool completely, seal with foil, and place in freezer bag.

Blackberry Pie inside of pie on pie plate

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Blackberry Pie

Blackberry Pie is a classic pie recipe loaded with sweet fresh berries, balanced with cinnamon and lemon juice baked in golden brown lattice-top pie crust!
Yield 8 servings
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 6 cups fresh blackberries , (24 ounces)
  • 1/2 cup sugar
  • 1/3 cup cornstarch
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 2 pie crusts
  • 1 tablespoon butter
  • 1 large egg
  • 1 tablespoon milk
  • 1 tablespoon coarse sanding sugar

Instructions

  • Pre-heat oven to 375 degrees.
  • In a large bowl gently toss the blackberries, sugar, cornstarch, lemon juice and cinnamon.
  • Let sit while you prepare your crust.
  • Line your pie tin with your first crust and keep it in the refrigerator while you make the lattice topping.
  • Make a lattice topping with your second crust (see directions above).
  • Add the blackberry filling to the pie plate.
  • Cut the tablespoon of butter into thin slices and distribute evenly over the pie filling.
  • Cover with the lattice crust then fold the edges of the lattice topping under the back of the bottom layer of pie crust and pinch them together to seal them together.
  • Beat egg and milk together and brush it onto the pie crust.
  • Sprinkle coarse sanding sugar over the top pie crust.
  • Bake at 375 degrees for 30 minutes then at 350 degrees for an additional 30 minutes.
  • If your pie is browning too quickly tent it lightly with a piece of foil to prevent additional browning (do not remove it from the oven sooner).
  • Cool pie before slicing so the filling can thicken.

Nutrition

Calories: 325kcal | Carbohydrates: 50g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 184mg | Potassium: 224mg | Fiber: 7g | Sugar: 19g | Vitamin A: 261IU | Vitamin C: 23mg | Calcium: 45mg | Iron: 2mg
Keyword: Blackberry Pie

Blackberry Pie collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

    1. I don’t recommend using frozen berries for the pie. It causes the texture and structure to change and results in a much lower quality pie.

  1. Sabrina thank you. I baked my first pie today and turn out beautiful. The instructions are simple and easy to follow and the result it is a delicious pie.

  2. This blackberry pie is so delicious and pretty too! I loved how you give stips for doing the lattice crust even!