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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. 

a blackberry pie on a table with berries around it

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.

a black berry bush

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.

a whole blackberry pie on a table from the top on an old wooden table with spoon of sugar beside it

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!

a blackberry pie on a table with berries around it

Blackberry Pie

Roll up your sleeves for something truly southern. Blackberry pie with fresh whipped cream–make yours with a refrigerated pie crust and frozen berries if you’re in a pinch. 
4.25 from 4 votes
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Calories: 384kcal
Author: Rachel Ballard


  • 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


Calories: 384kcal

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Recipe Rating

Gaius Gracchus

Tuesday 18th of August 2020

Would you still add the lemon juice if the berries are tart? Also, would you ever consider using a bit of vanilla? Thanks!

Rachel Ballard

Wednesday 19th of August 2020

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

Tina Jameson

Friday 14th of August 2020

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?

Rachel Ballard

Friday 14th of August 2020

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


Wednesday 12th of August 2020

Pie turned out pretty as a picture. I thought my Mom made it. Tasted just as good. My Husband loved it.

Rachel Ballard

Friday 14th of August 2020

I'm so glad Glenda! --Rachel


Thursday 2nd of July 2020

It sure what I did wrong but this didn’t set up at all. SL bakes goods usually do well for me. Tastes good though.


Wednesday 2nd of December 2020

@Tina, I always use tapioca (minute or flour) with berry pies. If you use the minute tapioca, make sure the pie bubbles real well. That gives the time for the little pearls to cook and absorb the berry flavor.


Thursday 13th of August 2020

I haven’t made the pie yet, I was wondering if you think I could use tapioca instead of cornstarch.

Rachel Ballard

Thursday 2nd of July 2020

Did you make any changes Maggie? I know cornstarch can, if baked too long, go backwards and the sauce can re-loosen. Did you use frozen berries or fresh? Wild or tame? It sets up just fine for me, but I have to let it cool totally first...and I don't mind a little sauce here and there anyway. ;) I'm glad Southern Living works for you because I don't tend to like anything I've ever really made from their baked goods. Personal preference I suppose! --Rachel


Tuesday 12th of March 2019

I have no idea how old this post may be, I came across it searching for something else this evening but I just had to stop and say this crust is one of the most beautiful I've ever seen. The heck with the pie, the crust alone is worth having this pie. My family built and runs a retirement community. One of our residents last autumn asked if I could bake him a blackberry pie. I said I would be happy to do so. For some of our residents, especially the men who are widowed, they may not have had favorite desserts since their spouse passed away or some even, since their mother has died. Some men end have wives that just never did bake (some don't even cook) and if the gentleman himself can't bake something, they go without. Not everyone has a daughter who is a hobby baker to make all the family recipes. It was fine for each family member, they only had one or two things to make.....but as each one passed away the number of items I need to bake at the holidays keeps growing. We still try to have all the family favorites at the holidays. I'm hoping the things both my dad and I grew up with become important to the next generation. His grandparents were my babysitters so I grew up eating all the same things he did, at least through the day. My dad is also an only child so its up to his children to keep his family traditions going. My mom still tries to make at Christmas her mother's Filled Cookies, which my dad likes quite a lot and she's still making homemade noodles, which I've actually never made. Last word is she's been teaching my nephew to make them. However her heath is not good at all so I'm not sure when she's not going to be able to make those things. We're one of those families that never get rid of anything which means not only possessions but also recipes and traditions. Anyway, at Christmas when I wanted to make this resident a blackberry pie he said, oh please no. He said he is so overloaded in sweets at the moment he couldn't eat it. I think that now that the holidays are well past I may make him several small individual pies, about 3 or 4-inches in diameter and tell him how to freeze them, this way he can enjoy them any time he wants. Do you think the pies should be frozen baked or unbaked? I would think this gentleman would be fine heating an oven and placing the pie on a small baking sheet of some sort or even in a cake pan and baking it if I attach the instructions on the pie. These look so good I might try this recipe.

Rachel Ballard

Wednesday 13th of March 2019

Hi Pamela--goodness thank you for your compliment on the pie. It's not that old of a recipe but it's certainly one that we just love. It's replaced birthday cake in our house in fact. And how nice of you to make things that the residents enjoy. As for freezing...this pie is extremely juicy. Extremely. If you wanted to have the best success with it, I don't know if freezing it would be best. I'd recommend baking it, then allowing it to cool to room temperature then put it in the fridge overnight. That helps a TON with the watery nature of the berries (there's very little thickener in this recipe and we like it that way). You might be able to get away with freezing them after that but my fear is in the reheating--that the crust will be super soggy--but you're welcome to try it if you want to. If you froze them unbaked, they'd probably turn out better but need a crazy amount of time in the oven to cook. An hour and a half or so depending on the size and thickness of the pie. You may just have to experiment and have a good attitude about whatever comes out of the oven. :) --Rachel