The Best Blackberry Pie Recipe to Make at Home

This blackberry pie recipe is everything a homemade dessert should be—juicy, flaky, and bursting with flavor. Whether you use fresh or frozen blackberries, this guide covers everything from dough prep to baking tips to help you master the perfect pie.

Introduction to Blackberry Pie Recipe

Why Blackberry Pie Remains a Favorite

Blackberry pie is a sweet tradition. Its blend of tart blackberries and sugary filling wrapped in golden crust makes it a standout dessert for any season. Loved for its simplicity and crowd-pleasing taste, it’s a go-to recipe for summer gatherings and cozy evenings alike.

Fresh vs Frozen Blackberries in Pie

Fresh berries offer bold flavor and firm texture, perfect when in season. Frozen blackberries work just as well if you adjust for added moisture. Keep them frozen, toss with a little extra flour, and extend the baking time. It’s that easy.

Ingredients Breakdown and Blackberry Pie Crust Prep

Key Ingredients and Their Roles

To achieve a perfectly balanced blackberry pie, each ingredient must pull its weight. Here’s what you’ll need and why:

• Pie dough (for a 9-inch double crust): This is the foundation. A good dough should be cold, flaky, and sturdy enough to hold the juicy filling. You can use store-bought, but homemade dough elevates the flavor.
• Granulated sugar (½ cup plus extra): Sugar enhances sweetness and helps bring out the natural flavors of the blackberries. It also contributes to caramelization on the top crust when sprinkled before baking.
• All-purpose flour (6 tablespoons): Acts as a thickener, binding the fruit juices to prevent soggy crust. When using frozen berries, increase this to 7 tablespoons.
• Fresh blackberries (5 cups): The star of the show. Choose ripe, plump berries for maximum flavor and color.
• Cinnamon (½ teaspoon): Adds a subtle warmth and depth to the filling.
• Milk (1 tablespoon): Brushing the crust with milk helps give it a golden, glossy finish and helps the sugar adhere.

Choosing or Making the Perfect Blackberry Pie Dough

You can’t have the best blackberry pie recipe without a solid crust. While store-bought dough is quick and convenient, a homemade dough made with butter or a butter-shortening mix can greatly improve the texture and taste.

Tips for a flaky crust:

• Keep all ingredients cold. This helps create steam pockets that lead to flakiness.
• Don’t overwork the dough. Mix until just combined to avoid toughness.
• Chill the rolled-out bottom crust while prepping the top and filling. This helps prevent shrinking and makes the crust easier to handle.

Before assembling, make sure your bottom crust is snug in the pie plate and covers the sides evenly. Once it’s chilled, you’re ready to layer in the filling.

Blackberry Pie Recipe

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• Author: Jessica
• Total Time: 1 hour 20 minutes
• Yield: 1 9-inch pie (8 slices) 1x

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Description

This classic blackberry pie recipe is made with a flaky double crust and filled with juicy, fresh blackberries. Perfect for summer or any season with frozen berries.

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Ingredients

Scale 1x2x3x

Pie dough for 1 9-inch double-crust pie

½ cup granulated sugar, plus extra for topping

6 tablespoons all-purpose flour (use 7 tablespoons if using frozen berries)

5 cups fresh blackberries

½ teaspoon cinnamon

1 tablespoon milk

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Instructions

1. Preheat oven to 450°F and position the rack on the lowest level.

2. In a bowl, mix flour and sugar. Set aside.

3. Roll out half the dough and place in a 9-inch pie plate. Chill the bottom crust.

4. Roll the top crust while bottom chills.

5. Sprinkle ⅓ of the flour-sugar mixture over the bottom crust.

6. Toss blackberries with cinnamon and ⅓ of the sugar mixture, then add to pie shell.

7. Sprinkle remaining sugar mixture evenly over the top.

8. Top with the second crust. Trim and crimp edges.

9. Cut slits in the top crust, brush with milk, and sprinkle with sugar.

10. Place pie on a baking sheet and bake for 15 minutes at 450°F.

11. Lower heat to 350°F and continue baking for 40–45 minutes until golden and bubbly.

12. Cool completely before slicing.

Notes

If using frozen blackberries, do not thaw. Increase flour to 7 tablespoons and extend bake time by 5–10 minutes.

Use a pie shield if the crust edges begin to brown too quickly.

Yields one 9-inch pie, serves 8.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 303
• Sugar: 17g
• Sodium: 176mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 46g
• Fiber: 6g
• Protein: 5g
• Cholesterol: 0.2mg

How to Make Blackberry Pie Step-by-Step

Preparing the Blackberry Filling

Creating the filling is straightforward but crucial. It’s all about evenly distributing flavor and avoiding a soggy mess. Here’s how to do it:

1. Mix the sugar and flour in a small bowl. This mixture will be used in layers to thicken the Blackberry Pie as it bakes.
2. In a separate bowl, toss the blackberries gently with the cinnamon and ⅓ of the sugar-flour mix. This coats the berries without breaking them and ensures even flavor throughout.
3. Avoid overmixing, especially if the berries are ripe or frozen. Keeping them whole adds texture to the final pie and prevents excess juice from leaking.

This layering method is key: some of the flour-sugar mixture goes under the berries to help absorb juices from the bottom, while the rest is sprinkled on top to keep the filling thick and rich.

Assembling the Double-Crust Pie Like a Pro

Once the filling is ready, it’s time to bring the Blackberry Pie together:

1. Roll out the bottom crust and fit it into a 9-inch pie plate. Chill it while you prep the top crust.
2. Remove the bottom crust from the fridge and sprinkle ⅓ of the sugar-flour mixture over it. This forms a protective layer against sogginess.
3. Add the berry filling on top. Distribute evenly, then sprinkle the remaining flour-sugar mixture over the fruit.
4. Top with the second crust. Trim the edges and crimp or flute them tightly to seal.
5. Cut several slits into the top using a sharp knife. This vents steam, preventing a soggy top and promoting even baking.
6. Brush the top crust with milk and sprinkle lightly with extra sugar for a crisp, golden finish.

Baking Techniques for the Perfect Blackberry Pie

Oven Rack Placement and Preheating Tips

To get that golden, flaky crust and bubbling fruit center, your baking technique matters as much as your ingredients. Follow these steps for the best results:

• Preheat your oven to 450°F before placing the pie inside. A hot oven helps the bottom crust set quickly, preventing it from getting soggy.
• Use the lowest oven rack. This puts the crust closer to the heat source, which is essential for getting that crisp, browned base.
• Place your pie on a baking sheet to catch any juice overflow and make cleanup easier.

Once it’s in the oven, resist the urge to open the door repeatedly, which drops the oven temperature and affects even baking.

Managing Crust Browning and Juice Bubbling

The total bake time is about 55–60 minutes, but you’ll adjust the temperature partway through:

1. Start by baking at 450°F for 15 minutes.
2. Reduce the temperature to 350°F and bake for another 40–45 minutes.

During this time, the top crust should turn a deep golden brown, and you’ll notice juices bubbling through the slits you cut earlier. That bubbling is a good sign — it means the filling has thickened and cooked properly.

Pro tip:
Check the pie at the 30-minute mark. If the edges of the crust are browning too fast, cover them loosely with foil or use a pie shield to prevent burning while allowing the center to finish baking.

After baking, let the pie cool completely before slicing. This gives the filling time to set, so it won’t spill out when you cut into it.

Using Frozen Blackberries in Pie Recipes

Adjusting for Extra Moisture

Frozen blackberries make pie baking possible year-round, but they come with one major challenge—moisture. Unlike fresh berries, frozen ones release extra juice as they bake, which can lead to a runny filling if you’re not careful.

Here’s how to prevent that:

• Do NOT thaw the frozen blackberries. This is one of the most important steps. Thawed berries release too much liquid too early in the baking process.
• Increase the flour in your sugar-flour thickener by 1 tablespoon (from 6 to 7 tablespoons total). This helps soak up the additional juices and keeps the filling stable.
• Extend the baking time by 5–10 minutes. This gives the flour more time to cook and thicken the filling properly.

These small changes will ensure your Blackberry Pie sets beautifully and doesn’t end up overly soupy or undercooked in the center.

Timing Changes When Baking from Frozen

When baking with frozen berries:

• Keep the 450°F for 15 minutes + 350°F for 40–50 minutes structure, but start checking at the 50-minute mark.
• You might see more bubbling as the pie bakes. This is normal, but don’t take the pie out too early. The bubbling is key—it means the starches are thickening and the filling is stabilizing.

By making a few adjustments, you can enjoy a delicious blackberry pie even when the berries aren’t in season.

Storage, Serving, and Make-Ahead Tips

How to Store Blackberry Pie Safely

After you’ve baked and cooled your blackberry pie, proper storage is essential to maintain its texture and taste.

• Room Temperature: Cover the pie loosely with foil or plastic wrap and leave it on the counter for up to 2 days. This is ideal if you plan to eat it soon.
• Refrigerator: To extend freshness, store the pie in the refrigerator for up to 5 days. Cover it well to prevent the crust from drying out or absorbing other odors.

Storing the pie properly ensures the crust stays crisp and the filling remains flavorful.

Can You Freeze Blackberry Pie?

Absolutely. Blackberry pie freezes well, whether baked or unbaked. Here’s how:

• To freeze a baked pie: Allow it to cool completely, then wrap the entire pie tightly in plastic wrap followed by a layer of aluminum foil. Store it in the freezer for up to 6 months. Reheat at 350°F for 25–30 minutes until warmed through.
• To freeze an unbaked pie: Assemble the pie in a disposable foil pan. Wrap it just like the baked version and freeze. When ready to bake, do not thaw—just place it directly in a preheated oven and increase the baking time by 10–15 minutes.

These freezing methods help reduce waste and give you a ready-made dessert at a moment’s notice.

Equipment Essentials for Blackberry Pie Baking

Must-Have Tools for Best Results

While blackberry pie doesn’t require a kitchen full of gadgets, having a few key tools will make your baking process smoother and your results more consistent.

• 9-inch pie plate: A standard-size pie plate ensures the crust and filling bake evenly. Choose glass or ceramic for the best heat distribution and visibility during baking.
• Rolling pin: Essential for rolling out your dough to the perfect thickness and shape.
• Mixing bowls: You’ll need a few to separate dry ingredients and gently toss the berries without crushing them.
• Pastry brush: Use this to apply the milk wash to your top crust and achieve that golden finish.
• Sharp paring knife: Necessary for cutting slits into the top crust to release steam.

These basics help ensure that your pie looks great and bakes perfectly.

Why a Pie Shield and Carrier Make a Difference

For more polished and stress-free baking, a couple of smart accessories go a long way:

• Pie shield: This simple tool protects the edges of the crust from overbrowning or burning. If you don’t have one, foil strips work in a pinch.
• Pie carrier: Handy for storing or transporting your pie without damaging the crust or filling. It also keeps your pie fresh longer by protecting it from air and movement.

Whether you’re a seasoned baker or just getting started, these tools ensure you bake with confidence and ease.

Common Mistakes to Avoid

Overworking the Dough

Too much handling makes pie dough tough. Use cold ingredients, mix gently, and chill the dough before baking to keep it tender and flaky.

Skipping Cool Time

Cutting into a hot pie leads to runny filling. Let your blackberry pie cool for at least 2 hours so the juices set and slices hold their shape.

Not Adjusting for Frozen Berries

If using frozen blackberries, don’t thaw them. Add 1 extra tablespoon of flour and bake 5–10 minutes longer to avoid a watery pie.

Conclusion

This blackberry pie recipe brings together everything you love about homemade desserts—flaky crust, juicy berries, and sweet, cinnamon-kissed flavor in every bite. Whether you’re baking with fresh summer fruit or frozen berries in the middle of winter, the simple steps in this guide guarantee a pie that’s beautifully golden and bursting with flavor. With a few baking tips, the right tools, and a little patience, anyone can master this classic dessert.

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