Nothin’ says southern like a blackberry pie in your oven. There’s no need to worry either–you can use a refrigerated crust and frozen berries if you don’t have fresh ones on hand and you may need some boxing gloves–just to fight everyone off so you can have a slice. Or okay maybe two.Jump to Recipe
A true celebration of baking skills, this easy blackberry pie will become a staple that replaces birthday cakes and shines on your holiday table. With some good vanilla ice cream on top it’s just the perfect blend of sweet and tart.
How do you keep a blackberry pie from being runny?
Popping a bunch of berries and some sugar into a pie crust and baking it isn’t quite enough here, folks. It is essential to add something to your blueberry filling to thicken it up unless you want a super runny pie.
I like using cornstarch but tapioca will work as well. Additionally, it’s important to cook the pie for long enough to allow the pectin (a naturally occurring thickener) in the blackberries to release.
Another nifty trick for reducing runniness is making the pie a day in advance. Chilling it in the refrigerator overnight or leaving it out on the counter will give the filling a chance to set.
Just be sure to allow the pie to cool completely before placing it in the refrigerator.
Frozen or fresh blackberries?
Either one! If you have access to fresh blackberries, use them but frozen berries work just as well. Thaw the blackberries most of the way first. A few slushy berries won’t hurt anything.
If you have lots of liquid after they thaw, drain most of that off.
It’s ok to leave behind a 1/2 cup or so, but anything more could end you with a runny pie.
Can I use wild blackberries?
100% yes! It can be so fun to go berry picking and turn the literal fruits of your labor into a delicious pie.
Wild blackberries tend to be a tad less juicy and quite a bit more tart, though. So give them a taste and feel free to add more sugar if needed.
Pie crust options
If you have the time, go for homemade. This all-butter pie crust is the best in my opinion. It uses real butter, which makes the flavor a million times better (and better for you) than recipes that use Crisco.
Not a butter person? Feel free to use a different solid fat such as high-quality lard, solid palm oil, or coconut oil.
If you are pinched for time, you can use a store-bought crust. Grab a double pie crust; one for the bottom and one to cut into strips for the latticed top. I suggest rolling it out with a rolling pin to make it thinner and slightly larger.
Avoid a soggy bottomed pie
Soggy pie crust isn’t terribly appealing. To avoid this common pitfall, be sure that your oven is preheated to the proper temperature (it can be helpful to use an oven thermometer). Also, be sure to cook the pie for long enough (see the recipe below for more details).
Choosing the right pie pan is also important. Metal pie plates are the best at conducting heat, making sure that the bottom of your pie gets a chance to crisp up. A glass pie pan is a close second.
Can I use pie filling?
It can be tempting to buy a can of pre-made pie filling. Please don’t do it. This is a pie that is made for fresh or frozen berries.
This pie filling only takes about 2 minutes to throw together. I’ve had cans take me that long to open when I am having a bad day with my can opener. Do yourself a favor and avoid the preservatives and awful flavor of pre-made pie filling and make your own.
Could other berries be substituted?
Yes indeed! I bet a blend of blueberries, raspberries, and blackberries would be delicious! No need to adjust the recipe.
Just carry on as you normally would. I do not suggest using strawberries as they leak more liquid, potentially ending you with a soggy pie.
How to store blackberry pie
Allow the pie to cool completely before wrapping the pan in a double layer of plastic wrap and storing it in the refrigerator. You can keep it there for up to 3 days.
Can I freeze leftover blackberry pie?
I would avoid freezing this pie. It just won’t thaw well. If you must do it, allow the pie to cool completely before wrapping it in a double layer of plastic wrap and storing it in the freezer for up to 3 months. A
llow the pie to thaw in the refrigerator before serving.
What to serve with blackberry pie
Blackberry pie is delicious on its own but serving it with a scoop of ice cream or a dollop of whipped cream really takes it over the edge. Here are some ideas for you.
- Ice cream. Top a slice of blackberry pie with a scoop of vanilla ice cream. You can buy a pint at the store or try your hand at making your own. Feeling adventurous? Try my Homemade Strawberry Ice Cream or this Banana Pudding Ice Cream.
- Whipped cream. Whip up some homemade whipped cream. You can grab a store-bought version but I think they’re icky. They don’t even have real dairy in them!
- Creme Anglaise. Pour a subtly sweet creme anglaise over a slice of pie. Making your own only takes about 10 minutes but a store-bought version would work as well.
Watch me make this pie in its full version on my YouTube Channel!
Easy Blackberry Pie
- 2 rolled pie crusts this is one box of refrigerated pie crusts if you buy them at the store (if making from scratch use a "double crust" recipe) See note 1
- 6 cups fresh or frozen blackberries thawed most of the way if frozen
- 1 cup granulated sugar See note 2
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- juice of 1/2 of a fresh lemon no bottles
- 2 tablespoons cold butter
- 1 tablespoon beaten egg mixed with 1 tablespoon water
- 1 tablespoon sugar in the raw optional for sprinkling on the crust
- Preheat your oven to 350 degrees. Place a pie crust in the bottom of a standard pie pan. In a bowl, mix the berries, sugar, cornstarch, salt and lemon juice and place in crust. Roll out the second crust and cut strips to make a lattice top, weaving the strips together.
- With a pastry brush or the back of a spoon, brush a light coating of the egg wash over your crust. Cut away any long strips of pie crust and crimp the edges or press around the edge with a fork to seal the crusts together.
- Dot with butter and sprinkle with one tablespoon of raw sugar before baking. Place the pie on a rimmed cookie sheet to catch any spill overs.
- Bake 50-55 minutes until golden and bubbly. If your crust starts to get too brown, cover it with aluminum foil while it bakes