There’s something timeless about a homemade blackberry pie, with its flaky crust and bursting filling. I’ve spent years perfecting this recipe, balancing sweetness and tartness for a result that feels both nostalgic and fresh. The secret lies in the details—how you handle the dough, the ripeness of the berries, and the patience to let it rest. If you’re ready to elevate your baking game, this might just become your go-to dessert.
Recipe
Few desserts capture the essence of summer like a homemade blackberry pie—juicy, jammy berries tucked under a golden, flaky crust that shatters with every bite. This recipe is the real deal, perfected after years of tweaking to balance that perfect sweet-tart punch with a buttery, tender pastry that holds up without getting soggy.
The secret? A splash of lemon zest to brighten the berries and a pinch of cinnamon for warmth, all wrapped in a crust so good, you’ll want to eat it straight off the rolling pin.
Trust me, one slice of this pie—with its bubbling purple filling and that irresistible crisp-sweet crumb—will have everyone begging for seconds. And the best part? It’s easier than you think to make magic happen in your own kitchen.
Ingredients
The secret to a truly unforgettable blackberry pie lies in the quality and balance of its ingredients. Fresh, juicy blackberries are the star, but don’t overlook the supporting cast—like the perfect flaky crust and the right touch of sweetness. Let’s break it down:
- Fresh blackberries: Aim for ripe, in-season berries for the best flavor. Frozen works in a pinch, but thaw and drain them well to avoid a soggy pie.
- Granulated sugar: Just enough to enhance the berries’ natural sweetness without overpowering them.
- Cornstarch: This is essential for thickening the filling—don’t skip it! (Tapioca flour is a great alternative if needed.)
- Lemon juice: A splash brightens the flavor and balances the sweetness. Freshly squeezed is best.
- Unsalted butter: Dotting the filling with butter adds richness and depth.
- All-purpose flour: For the crust, use a trusted brand like King Arthur for consistent results.
- Salt: A pinch in the crust enhances the overall flavor.
- Ice water: Keeps the crust tender and flaky—don’t substitute with room-temperature water.
- Egg wash (optional): Brushing the crust with a beaten egg gives it a golden, glossy finish.
Pro tip: For an extra layer of flavor, add a pinch of cinnamon or almond extract to the filling.
And if you’re feeling fancy, sprinkle coarse sugar on the crust before baking for a sweet, crunchy touch.
How to Make the Best “Best Blackberry Pie Recipe
Brush with egg wash. Whisk together one egg and a tablespoon of milk, then lightly brush it over the crust. Sprinkle with coarse sugar for extra sweetness and a beautiful, golden finish.
Bake the pie. Place it on the middle rack of the oven and bake for 45-55 minutes. The crust should be golden brown, and the filling should bubble through the vents.
If the edges brown too quickly, cover them with foil.
Let it cool completely. Allow the pie to rest at room temperature for at least 2 hours before slicing. This guarantees the filling sets properly and makes for cleaner slices. Enjoy!
Nutrition
Blackberry pie is a delightful dessert that combines sweetness with a hint of tartness. Here’s its nutritional breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Fat | 12 g |
| Carbohydrates | 50 g |
| Protein | 3 g |
| Sugar | 25 g |
| Fiber | 4 g |
| Sodium | 180 mg |
Chef Tips
When you’re making a blackberry pie, I’ve found that chilling the dough before rolling it out makes it easier to handle and prevents shrinking during baking.
To avoid a soggy bottom, sprinkle a thin layer of breadcrumbs or flour on the crust before adding the filling.
If the edges brown too quickly, cover them with foil.
Always let the pie cool completely before slicing for clean cuts.
