Your friends and family are going to love you when you show up with this warm and freshly baked Old-Fashioned Blackberry Pie. This homemade blackberry pie recipe is incredible and so, so simple! When blackberries are in season, they are unbelievably good. When we buy fresh, juicy blackberries at the local farmer’s market, we just can’t stop eating them! We often have a hard time setting them aside to actually make anything with them because we eat them before we can decide what to make! I have tried to perfect this easy blackberry pie recipe, as I always found an issue when I tried to substitute fresh berries for frozen berries. While other recipes suggest that they are totally interchangeable, I always found that using frozen berries made my pie very soggy and messy. But I discovered a simple trick that helps combat runny pie filling when working with frozen berries. If you love blackberries as much as we do you’ll also love this Blackberry Nectarine Crumble, these Easy Blackberry Turnovers, and this amazing Blackberry Ice Cream!
Why We Love Homemade Old Fashioned Blackberry Pie
It’s made with simple ingredients! Customize your blackberry pie with warm spices or even other types of fruit. This easy recipe takes just over an hour to make.
Blackberry Pie Recipe ingredients
You are going to need a top and bottom pie crust for this pie. I recommend this Flaky Homemade Pie Crust with a Video Tutorial that I use in all my pies. It turns out amazing every time thanks to using both the butter for flavor and the shortening for a tender, flaky crust. Scroll down to the recipe card below this post for the full recipe with ingredient quantities.
Pie Crust
Flour – Use unbleached All-Purpose Flour for best results. Remember you’ll need extra for the work surface too. Sugar – Granulated white sugar is fine for the pie crust. Salt – Table salt will work well in the pie crust to enhance the flavors and won’t be too grainy. Vegetable Shortening – Use chilled shortening, it makes a light and flaky pie crust. Butter – Use cold butter or even frozen butter. It adds a great buttery flavor to the pie crust. Water – Cold ice water works best for making pastry.
Blackberry Pie Filling
Blackberries – You can use fresh or frozen blackberries for this pie, check the notes below if using frozen. Sugar – Adds sweetness to counteract the tart flavor of the blackberries inside the filling and also on top of the pie. Cornstarch – To thicken the filling and give it more substance. Lemon Juice – For an added citrus flavor that compliments the blackberries well. Egg – You’ll need an egg, lightly beaten, for the egg wash.
How to make Blackberry Pie
Pie Crust
Filling & Assembly
Make blackberry filling.
Tips for Success
Mixing. Use a food processor to mix your pastry ingredients. It will only take about 10 pulses with a food processor but it’s a bit more work by hand! Cutting pastry. Use a biscuit cutter or even a pizza cutter to cut out the hole from the pastry top for your pie. Use cold butter. Freeze your butter beforehand and grate it into the flour to mix it quickly if you don’t have a food processor.
Substitutions and Variations
Use a Graham Cracker Pie Crust for the base if you prefer, or use a store-bought crust. Add warming spices like cinnamon, star anise, clove, or ginger for an added depth of flavor. Add some lemon zest to the berry mixture for an extra citrusy flavor. Add other berries to this pie. Cherries, blueberries, and raspberries taste great with blackberries. Use other fruits as well as blackberries. Plums, apples, and pears go well with blackberries. Do a Lattice Top for your pie instead of the hole in the middle.
Best Recipe for Blackberry Pie storage
If you want to make your pie in advance, it will keep well on the counter for 2 days or in the fridge for up to 5 days in an airtight container or covered in plastic wrap. If you just want to assemble and bake on the day you plan to serve it, I recommend freezing the pie before baking. Freeze it before you bake it and wrap in plastic wrap and put it in a ziploc baggie and freeze for up to 1 month. Then you can bake it direct from frozen by just increasing the bake time by 15 to 20 minutes. You can also make the crust 2-3 days in advance and store in the fridge wrapped in plastic wrap or even freeze the pie crust dough for 2-3 months for use at a later time. Let it thaw in the fridge overnight, then roll out and fill with your blackberry pie filling.
More Amazing Fruit Pies You Will Love
Southern Peach Pie Perfection Dutch Pear & Nutmeg Pie with Streusel Topping Salted Caramel Apple Pie Fresh Strawberry Pie Homemade Strawberry Rhubarb Pie
Best Homemade Cherry Pie Recipe
Best Apple Pie from Scratch
Homemade Blueberry Pie
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