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.
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.
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.
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.
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.
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!
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!
- Pie crust pastry for a double crust pie
- 6 cups blackberries fresh or thawed
- 1¼ cups granulated sugar
- 4 Tablespoons flour you might want to add a bit extra if using thawed berries
- pinch salt
- 1½ Tablespoons lemon juice
- 1 Tablespoon butter
- 2 Tablespoons milk – or egg for a wash
- 2 Tablespoons 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.
- In a large bowl, stir together 1 1/4 cups sugar, flour and salt. Add berries and lemon juice and stir to coat. Let sit for about a half hour, stirring occasionally.
- 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.
- 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 guard. Then bake at 450°F for 15 minutes.
- 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.