Blackberry Pie Recipe
A classic homemade blackberry pie recipe with a buttery, flaky crust and a juicy, sweet-tart blackberry filling. Perfect with vanilla ice cream or whipped cream on top.
Ingredients
- 5 cups fresh blackberries or frozen, thawed and drained
- 1 cup granulated sugar
- 1/4 cup all-purpose flour or 3 tbsp cornstarch as thickener
- 1 tbsp lemon juice freshly squeezed
- 1/2 tsp ground cinnamon optional
- 2 pie crusts homemade or store-bought, top and bottom
- 1 egg for egg wash, beaten with 1 tbsp water
- 1 tbsp coarse sugar for sprinkling, optional
Instructions
- Preheat oven to 425°F (220°C). Place a baking sheet on the lower rack to catch drips.
- In a large bowl, combine blackberries, sugar, flour (or cornstarch), lemon juice, and cinnamon. Gently toss until berries are coated.
- Roll out one pie crust and fit it into a 9-inch pie plate. Trim excess dough around the edges.
- Pour the blackberry mixture into the crust, spreading evenly.
- Roll out the second crust and place it over the filling. Trim and crimp the edges to seal. Cut a few small slits on top for steam vents.
- Brush the top crust with egg wash and sprinkle with coarse sugar if desired.
- Bake at 425°F for 15 minutes, then reduce temperature to 375°F and continue baking 35–40 minutes, until crust is golden brown and filling is bubbling.
- Cool for at least 2 hours before slicing to allow the filling to set.
Notes
- You can use either fresh or frozen blackberries. If using frozen, thaw and drain well, then add an extra tablespoon of flour or cornstarch.
- For a lattice top crust, cut the top dough into strips and weave for a rustic look.
- Serve warm with vanilla ice cream or whipped cream for the perfect finish.
- Store leftover pie covered at room temperature for 1–2 days, or refrigerate up to 5 days.