Easy Blackberry Pie
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.
For the last four years, I’ve entered an apple pie in our county fair. It does well–and this year I mentioned to my husband that I was going to enter my blackberry pie instead.
“You can’t give away my pie!” He said.
His pie? I guess in a way it is. It’s his favorite. It’s his birthday cake and his father’s day present. We all love it and hoard it. We never share it. If you want one, you’d better make it and plan to keep it all for yourself.
Blackberries are NOT hard to grow. I raise a thornless tame variety called Navajo–they make berries as big as your thumb and will start to bear in about two years. A bonehead can raise these things. Just keep them watered. Easy. And think of it this way–if you want berries, you won’t get any if you don’t start somewhere.
This recipe is an adaptation of one I found in the 1985 edition of the Southern Living cookbook series. I’ve collected every year since they started in 1975 and I go back to them regularly for traditional, tried-and-true recipes.
Sometimes newer just isn’t better, and this pie will stand the test of time in your recipe library. If you’re terrified of pie crusts, you can certainly use a store bought one–you’ll actually need two–one for the top and one for the bottom. I won’t knock you for it. But if you want to go all turbo, make it from scratch with my recipe.
Fresh or frozen berries are fine here. Just know that this is a super juicy pie so bake it on a cookie sheet lined with foil and if you want it more firm, refrigerate it overnight before you cut it. Otherwise just keep licking the juice off your fingers or get a straw…I might have been known to do either one.
Watch me make this pie in its full version on my YouTube Channel!
- 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)
- 6 cups fresh or frozen blackberries thawed if frozen
- 1 cup granulated sugar (if your berries are very sour add an extra 1/2 cup of sugar)
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- juice of 1/2 of a fresh lemon
- 2 tablespoons cold butter
- 1 tablespoon beaten egg mixed with 1 tablespoon water
- 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 granulated sugar before baking. Bake 50-55 minutes until golden and bubbly. If your crust starts to get too brown, cover it with aluminum foil while it bakes
Great recipe. Wonderful to find it and our late season blackberries worked quite well (added some fresh blueberries to make up for a little too few)
That sounds wonderful Chris! –Rachel
I made this a couple weeks ago with just-picked wild blackberries. It was absolutely wonderful! I made it again today with another batch of wild blackberries that I picked yesterday. It’s baking in the oven right now. Thank you!
I’m so glad you love it Neil. It’s a favorite for us as well. –Rachel
I haven’t made it yet, but you said to mix the berries? Do I crush them or not I am confused
I mean take a spoon and stir them together with the other ingredients. No crushing. I assume you are thinking mix means use a hand mixer? Don’t do that. –Rachel
HI, last year I put a bunch of blackberries in my blender to put threw a sieve this year after I had frozen it. I am going to try to make straight juice and then mini pies. In mini pies, still add lemon???
Hey Randi, are you planning to make the pies from the seeds left over after straining? If you blended the berries and use them as-is they will need significant thickening in order to use them in a pie. To answer your question, yes I’d still use the lemon though. –Rachel
Would you still add the lemon juice if the berries are tart? Also, would you ever consider using a bit of vanilla?
I would still add the lemon juice to balance the sugar that’s added. And you’re welcome to try some vanilla and see if it adds anything to the recipe. I don’t think you need it but you are welcome to try! –Rachel
I haven’t made my pie yet, when I watched you on YouTube you used flour but on your recipe the ingredients has cornstarch, which one should I use?
Hey Tina, yep since that video was made I’ve done some testing and discovered that cornstarch helps the pie set up better than flour but you are welcome to use either one. The flour version will just be a bit runnier. –Rachel
Pie turned out pretty as a picture. I thought my Mom made it. Tasted just as good. My Husband loved it.
I’m so glad Glenda! –Rachel