A delightful blackberry pie is the perfect way to celebrate the flavors of summer. This recipe combines a buttery, flaky crust with a sweet and tangy blackberry filling, creating a dessert that's both comforting and impressive. Whether you're using fresh or frozen blackberries, this pie is sure to be a hit at any gathering.
When preparing this blackberry pie, you might need to pick up a few specific ingredients. Blackberries can be found fresh in the produce section or frozen in the freezer aisle. Cornstarch is essential for thickening the filling and can usually be found in the baking section. Fresh lemon for juice and zest adds a bright flavor, and vanilla extract enhances the overall taste.

Ingredients For Blackberry Pie Recipe
Flour: The base for the pie crust, providing structure and texture.
Salt: Enhances the flavor of the crust.
Butter: Adds richness and flakiness to the crust.
Ice water: Helps bring the dough together without making it too sticky.
Blackberries: The star ingredient, providing a sweet and tart filling.
Sugar: Sweetens the filling and balances the tartness of the blackberries.
Cornstarch: Thickens the filling, ensuring it sets properly.
Lemon juice: Adds a bright, tangy flavor to the filling.
Lemon zest: Enhances the citrus flavor in the filling.
Vanilla extract: Adds depth and warmth to the flavor of the filling.
Technique Tip for This Recipe
When preparing the pie crust, ensure that the butter is extremely cold. This helps create a flaky texture. To achieve this, you can even place the butter in the freezer for a few minutes before cutting it into cubes. Additionally, when mixing the dough, use a pastry cutter or your fingertips to incorporate the butter into the flour until the mixture resembles coarse crumbs. This prevents the butter from melting too quickly and ensures a tender, flaky crust.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the crust denser.
salt - Substitute with kosher salt: Kosher salt has a coarser grain and can be used in the same quantity for a similar taste.
unsalted butter - Substitute with margarine: Margarine can be used for a dairy-free option, though it may alter the flavor slightly.
ice water - Substitute with cold milk: Cold milk can add a bit more richness to the dough.
fresh or frozen blackberries - Substitute with blueberries: Blueberries provide a similar texture and sweetness, though the flavor will be slightly different.
sugar - Substitute with honey: Honey adds a different kind of sweetness and can bring a unique flavor to the pie.
cornstarch - Substitute with arrowroot powder: Arrowroot powder works similarly to thicken the filling and is a good alternative for those avoiding corn.
fresh lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and can be used in the same quantity.
lemon zest - Substitute with orange zest: Orange zest offers a different citrus note that complements the berries well.
vanilla extract - Substitute with almond extract: Almond extract gives a different but pleasant flavor that pairs well with berries.
Other Alternative Recipes Similar to This Pie
How to Store / Freeze Your Pie
- To store your freshly baked blackberry pie, allow it to cool completely on a wire rack. This prevents condensation from forming inside the storage container, which can make the crust soggy.
- Once cooled, cover the pie loosely with aluminum foil or plastic wrap. Store it at room temperature if you plan to consume it within 2 days. For longer storage, place it in the refrigerator, where it will keep for up to 5 days.
- For freezing, first ensure the pie is completely cool. Wrap the entire pie tightly in plastic wrap, then in a layer of aluminum foil to prevent freezer burn. Label with the date and freeze for up to 4 months.
- If you prefer to freeze the pie before baking, assemble the pie as directed but do not bake it. Wrap it tightly in plastic wrap and aluminum foil, then freeze. When ready to bake, do not thaw. Instead, bake directly from frozen, adding an additional 15-20 minutes to the baking time.
- To reheat a frozen baked pie, remove it from the freezer and let it thaw at room temperature for about 1 hour. Preheat your oven to 375°F (190°C) and bake for 25-30 minutes, or until the crust is crisp and the filling is heated through.
- For individual slices, wrap each slice in plastic wrap and place them in a resealable freezer bag. Thaw slices in the refrigerator overnight or reheat directly in the oven at 350°F (175°C) for 10-15 minutes.
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the leftover blackberry pie on a baking sheet to catch any drips. Cover the pie loosely with aluminum foil to prevent the crust from over-browning. Bake for 15-20 minutes, or until the filling is heated through and the crust is crisp.
For a quicker option, use a microwave. Place a slice of blackberry pie on a microwave-safe plate. Heat on medium power for 30-60 seconds, checking frequently to ensure it doesn't become soggy. This method works best for individual slices rather than the whole pie.
If you have an air fryer, preheat it to 300°F (150°C). Place a slice of blackberry pie in the basket and heat for 5-7 minutes. This method helps maintain a crispy crust while warming the filling.
For a stovetop method, use a skillet over medium-low heat. Place a slice of blackberry pie in the skillet and cover with a lid. Heat for 5-7 minutes, checking occasionally to ensure the crust doesn't burn. This method can help keep the crust crisp while warming the filling evenly.
If you prefer a toaster oven, preheat it to 350°F (175°C). Place the blackberry pie on a piece of aluminum foil or a small baking sheet. Heat for 10-15 minutes, or until the filling is warm and the crust is crisp.
Best Tools for Baking
Oven: Used to bake the pie at a consistent temperature of 375°F (190°C) to ensure the crust becomes golden brown and the filling is bubbly.
Mixing bowl: Essential for combining the flour and salt, and later for mixing the blackberry filling ingredients.
Pastry cutter: Helps to cut the cold butter into the flour mixture until it resembles coarse crumbs.
Measuring cups: Used to measure out the flour, sugar, and blackberries accurately.
Measuring spoons: Necessary for measuring smaller quantities like salt, cornstarch, lemon juice, lemon zest, and vanilla extract.
Rolling pin: Used to roll out the pie dough to fit the pie dish.
Plastic wrap: Wraps the dough discs to refrigerate them for the required time.
Pie dish: The vessel in which the pie is assembled and baked.
Knife: Used to cut slits in the top crust to allow steam to escape during baking.
Wire rack: Allows the pie to cool evenly after baking.
Spatula: Helps to transfer the rolled-out dough into the pie dish.
Citrus zester: Used to zest the lemon for the filling.
Juicer: Extracts fresh lemon juice for the filling.
Spoon: Useful for stirring the filling ingredients together.
How to Save Time on Making This Pie
Prepare the filling in advance: Mix the blackberries, sugar, cornstarch, lemon juice, lemon zest, and vanilla extract ahead of time and refrigerate.
Use a food processor: Quickly combine the flour, salt, and butter using a food processor instead of cutting in the butter by hand.
Pre-made crust: Save time by using a store-bought pie crust instead of making your own.
Frozen berries: If using frozen blackberries, there's no need to thaw them; just mix directly with other ingredients.

Blackberry Pie
Ingredients
Pie Crust
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter cold, cut into cubes
- ¼ cup ice water
Filling
- 6 cups blackberries fresh or frozen
- 1 cup sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice fresh
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C).
- In a mixing bowl, combine flour and salt. Cut in the butter until mixture resembles coarse crumbs. Stir in ice water, a tablespoon at a time, until mixture forms a ball. Divide dough in half, and shape into discs. Wrap in plastic wrap and refrigerate for 4 hours or overnight.
- Roll out one disc of dough on a lightly floured surface to fit a 9-inch pie dish. Place crust in pie dish. Roll out the second disc for the top crust.
- In a large bowl, combine blackberries, sugar, cornstarch, lemon juice, lemon zest, and vanilla extract. Pour into the pie crust.
- Cover with top crust, seal edges, and cut slits in the top to allow steam to escape.
- Bake in preheated oven for 45 minutes, or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses
More Amazing Recipes to Try 🙂
- Roasted Pork Chops Recipe35 Minutes
- Slow Cooker Baby Back Ribs Recipe8 Hours 15 Minutes
- Slow Cooker Texas Pulled Pork Recipe8 Hours 15 Minutes
- Garlic Pasta Recipe25 Minutes
- Italian Baked Meatballs Recipe45 Minutes
- Air Fried Peruvian Chicken Drumsticks Recipe35 Minutes
- Chicken Katsu Recipe35 Minutes
- Curried Egg Sandwiches Recipe20 Minutes
Leave a Reply