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Homemade Blackberry Pie

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Blackberry pie is an annual tradition when our bushes start producing ripe fruit. Flaky crust hides that amazing filling that is the perfect combination of sweet fruit with just a hint of lemon.   

Slice of blackberry pie and ice cream ready to eat.

This blackberry pie is loaded with bright berry flavor.  Make it with plump fresh berries or frozen berries, whichever you have.

Then make sure to have a scoop of vanilla ice cream ready. The combination is unbelievably good!

When we moved into our house a few years ago, we knew we were getting a couple of bonuses to go along with the house.  The first was a strawberry patch and the second was a stand of thornless blackberries.  

We moved in September though, so we had no idea just how fruitful they would be.

The first year we had soooo many strawberries. We ate our fill and had plenty for the freezer.

The second year we had a little munchkin in the spring time that was eating the strawberries as quickly as we could pick them. Now we tend to use them up as we go, but occasionally have a few extra for the freezer.  

hand holding 3 giant blackberries.

They are great for winter time smoothies, purees and sauces.

The biggest surprise was the blackberries. There were a million of them and they are HUGE!

This year I made a blackberry shortcake cake, a blackberry ice cream and a blackberry crisp with them while they were fresh.  Little Dude also ate a few each day and we shared some with our neighbor kid.   

He and Little Dude will eat them no matter how ripe or how tart they are!  It makes me pucker up just thinking about it!  

The rest went to the freezer for winter baking, jams and sauces.  So I was excited to pull some out to make a pie.

It seems to be a tradition that we have at least one blackberry pie each year now.  I always add a bit of lemon to it too.

I just love lemon and berries together!   

My little guy is always happy to help in the kitchen, so we made a pie.  MiMi brought over some old fashioned homemade ice cream and we were all quite happy with our little taste of summer.   

Fresh baked blackberry pie with golden crust and bits of dark purple berries showing through vent holes.

Of course you don’t have to make this with homegrown blackberries.  Any version of fresh or frozen blackberries will work.

This particular pie ran out of one of my vent holes a bit, so it isn’t the prettiest pie we have ever had.  It was certainly delicious anyway! 

How do you make blackberry pie not runny?

The first step is to make sure your berries are dry. Spread washed and drained berries over a clean kitchen towel to remove any excess water before beginning.

Adding flour to the filling adds the starch you will need to thicken up the filling. It works in a similar way to thickening gravy.

Slice of blackberry pie with remaining pie in background.

If you are using defrosted berries or extra juicy berries you may want to use a little bit extra flour. They tend to release their juices more readily, so the extra flour will help to thicken up the filling.

As the liquid from the berries starts to bubble, the starch will thicken it up. It thicken more as it cools.

So as tempting as it is to eat the pie hot, you will have better luck serving a pretty slice if you let it cool completely.

What pie crust should I use for this pie?

Making your own pie crust is easier than it may seem. I am trying to get better about making more homemade pastry myself.

My family is partial to my great-grandma’s lard pie crust recipe. If lard isn’t your thing, MiMi shared her favorite flaky pie crust recipe several years ago.

However, I will certainly not judge if you want to use store-bought crust. Do whatever it takes to get a tasty pie on the table!

Slice of blackberry pie topped with vanilla ice cream.

I tend to put a full sheet of crust on top of the pie and then just cut vents to allow steam to escape. You can certainly make a lattice top or use a pie bird if you want.

You can brush your top crust with either an egg wash or milk and sprinkle with sugar. It gives it an extra golden color and crunch.

Storing your pie

Be sure to cool your pie completely before serving or storing it.

Blackberry pie can be stored at room temperature for 2 days. For longer storage, cover the pie and refrigerate it for up to a week.

Love this recipe? Give it a ⭐⭐⭐⭐⭐ review in the recipe card below!

Slice of blackberry pie and ice cream ready to eat.

Blackberry Pie

Servings: 12 Servings
Author: Carlee
Blackberry pie is an annual tradition when our bushes start producing ripe fruit. Flaky crust hides that amazing filling that is the perfect combination of sweet fruit with just a hint of lemon.
4.91 from 10 ratings
Prep Time 15 minutes
Cook Time 1 hour
Additional Time 1 hour
Total Time 2 hours 15 minutes


  • Pie crust pastry for a double crust pie
  • 6 cups blackberries fresh or thawed
  • cups granulated sugar
  • 4 Tablespoons all-purpose flour
  • pinch salt
  • Tablespoons lemon juice
  • 1 Tablespoon butter
  • 2 Tablespoons milk or an egg for an egg wash
  • 2 Tablespoons granulated sugar


  • Preheat oven to 450°F.
  • Place first pie crust in the pie plate and roll the second out. Place both crusts in the refrigerator while preparing filling.
    Pie crust pastry for a double crust pie
  • In a large bowl, stir together the sugar, flour and salt.
    1¼ cups granulated sugar, 4 Tablespoons all-purpose flour, pinch salt
  • Add berries and lemon juice and stir to coat. Let sit for about a half hour, stirring occasionally.
    6 cups blackberries, 1½ Tablespoons lemon juice
  • When ready to prepare pie, place berries in bottom crust. Dot the top of the berries with small pieces of butter. Place top crust and cut vents. Crimp crust.
    1 Tablespoon butter
  • Brush crust with milk or egg wash and sprinkle with remaining sugar. I place my pie plate on drip catcher and cover my outer crust with a pie shield. Then bake on the bottom rack at 450°F for 15 minutes.
    2 Tablespoons milk, 2 Tablespoons granulated sugar
  • Drop the oven temperature to 350°F for an additional 40-50 minutes. 
  • Let cool for at least a half hour before serving. It will set more as it cools completely.



Serving: 1sliceCalories: 210kcalCarbohydrates: 39gProtein: 3gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 3gCholesterol: 18mgSodium: 87mgFiber: 4gSugar: 27g

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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4.91 from 10 votes (10 ratings without comment)
Recipe Rating

Cassie Tucker

Monday 15th of February 2016

This looks so delicious!

Cassie @ Southeast by Midwest


Monday 15th of February 2016

Thank you! We look forward to our annual pie and it is so fun to come up with other ways to use the berries as well!


Monday 15th of February 2016

I love blackberries...any kind of berries especially in pie! Double yum!


Monday 15th of February 2016

Me too! Thank you!


Sunday 14th of February 2016

Oh that looks so good! We've just planted some thorn-less blackberries, so I'll keep this recipe for next year!


Sunday 14th of February 2016

Yay! I hope you have as much luck with them as we've had!

Sandy Sandmeyer

Saturday 13th of February 2016

I love fresh blackberries. My grandmother had a bush in her yard and we made jam from them. Thanks for sharing your recipe at the Over the Moon Link Party.


Sunday 14th of February 2016

I love making jam too! I really should make some with some of the berries I have left!


Friday 12th of February 2016

My mother would love this! It sounds yummy!

Thanks for joining Cooking and Crafting with J & J!


Saturday 13th of February 2016

There's nothing like a warm pie and homemade ice cream!