Summer Dessert Recipe That Are Easy to Make on a Hot Day | Blackberry Pie

Dig into a slice of this fresh blackberry pie, packed with juicy, sweet-tart berries and enveloped in a buttery, flaky crust. Top it off with a generous scoop of vanilla ice cream for the perfect dessert.

This classic blackberry pie is a must-make during blackberry season! The double-crust pie offers an ideal balance of sweet and tart, enhanced with a hint of lemon juice for brightness. The golden, buttery crust melts in your mouth with every bite.

No blackberries in season? No problem! You can enjoy this pie year-round by using frozen berries, which work just as well. Check out my tips below to ensure your filling is perfectly set, even when using frozen fruit. And if you’re craving more delicious desserts, try my blueberry pie, blackberry cobbler, and strawberry pie recipes!

Ingredients Overview:

• Blackberries: Fresh or frozen blackberries can be used in this recipe. I used fresh blackberries since they were in season, but if you’re baking outside of blackberry season, frozen berries are a great alternative. No need to thaw them beforehand!
• Sugar: Granulated sugar sweetens the pie filling and adds a sweet crunch when sprinkled over the crust. You can also use turbinado or sparkling sugar for the topping.
• Lemon: Both lemon juice and zest add a zesty brightness to the blackberry filling, balancing out the sweetness.
• Thickener: I prefer cornstarch, but you can also use all-purpose flour or instant tapioca (tapioca flour) if you like. Cornstarch and tapioca flour are gluten-free options.
• Butter: Dotting the filling with cold, cubed unsalted butter adds richness.
• Pie Crust: Use either store-bought dough or my homemade pie crust recipe. You’ll need two crusts: one for the base and one for the lattice top.
• Egg: A beaten egg creates a shiny, golden crust. This step is optional, so feel free to skip it if desired.

For detailed ingredient measurements and step-by-step instructions, scroll down to the recipe card at the bottom of this post.

How to Make Blackberry Pie

1. Prepare the Filling: In a large bowl, combine blackberries, sugar, lemon juice, lemon zest, and cornstarch. Stir until the berries are fully coated.
2. Roll Out the Bottom Crust: On a lightly floured surface, roll out one pie crust into a 13-inch circle. Transfer it to a 9-inch pie pan, allowing the excess to hang over the edge.
3. Add the Filling: Pour the blackberry mixture into the prepared pie crust. Dot the top of the filling with cubed butter.
4. Create the Lattice Top: Roll out the second pie crust into a 12-inch circle and cut it into 1-inch-wide strips. Arrange the strips over the filling in a lattice pattern (see instructions below). Trim the edges, leaving about 1 inch of overhang. Tuck the excess dough under and crimp the edges.
5. Bake: Lightly brush the lattice top with egg wash and sprinkle with sugar if desired. Place the pie on a rimmed baking sheet to catch any drips. Bake at 425°F for 20 minutes, then reduce the temperature to 375°F and bake for an additional 30 to 40 minutes, until the crust is golden brown and the filling is bubbling. Let the pie cool on a wire rack for a few hours before slicing. Serve with vanilla ice cream.

Storing Blackberry Pie

Leftover blackberry pie can be kept covered at room temperature for up to 2 days, or refrigerated in an airtight container for up to 5 days.

Freezing Blackberry Pie

Yes, you can freeze this pie after baking. Wrap it tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw overnight in the refrigerator. For convenience, you can also freeze individual slices.

Are Fresh Berries Better than Frozen?

Fresh and frozen blackberries taste quite similar in pie. The main difference is the amount of liquid they release and the baking time required.

Fresh blackberries are naturally juicy, but frozen berries may release more liquid due to ice crystals. If using frozen berries, no need to thaw them first.

If they’re icy, add an extra 1½ teaspoons of cornstarch to the filling and increase the bake time by about 10 minutes at 375°F.

How to Make a Lattice-Top Pie

A lattice-top pie may look intricate, but it’s easier than you think:

• Step 1: Roll out the top crust into a 12-inch circle and cut it into twelve 1-inch-wide strips.
• Step 2: Lay 6 strips parallel across the pie filling.
• Step 3: Fold back every other strip and place another strip perpendicular across the middle. Unfold the strips to cover the new strip.
• Step 4: Repeat, alternating the strips until you have a woven lattice top. Trim and crimp the edges.

Other Decorative Options

Not feeling the lattice? You can cover the pie with a full crust, just be sure to cut 4 slits for steam to escape. Or, use cookie cutters to create fun shapes like circles, stars, or flowers for the top crust.

Avoiding a Soggy Bottom

Start baking your pie at a high temperature (425°F) for 20 minutes, then reduce the heat to ensure the filling cooks through without burning the crust. Baking on the lowest oven rack also helps keep the bottom crust firm.

Pro Tips

• Mix It Up: Try using a combination of berries for a mixed berry pie. Frozen mixed berries work well too!
• Avoid a Mess: Place the pie dish on a foil-lined baking sheet to catch any bubbling over.
• Check Doneness: If you’re unsure if the pie is done, check the filling’s temperature—it should be at least 200°F.
• Shield the Edges: If the edges brown too quickly, cover them with foil or a pie shield.
• Let It Cool: Allow the pie to cool and set for a few hours to avoid a runny filling.

 

Equipment

• 9″ pie pan
• Rolling pin
• Mixing bowl
• Baking sheet

Ingredients

• 6 cups fresh or frozen blackberries (1,020g)
• ¾ cup granulated sugar, plus extra for sprinkling (150g)
• 1 teaspoon lemon juice
• 2 teaspoons lemon zest
• 6½ tablespoons cornstarch (or all-purpose flour)
• 2 tablespoons unsalted butter, cubed
• 1 double-crust pie dough
• 1 large egg, beaten

Instructions

1. Prepare the Filling: In a large mixing bowl, combine the blackberries, sugar, lemon juice, lemon zest, and cornstarch. Stir until the berries are evenly coated.
2. Roll Out the Bottom Crust: On a lightly floured surface, roll out one pie crust into a 13-inch circle. Transfer it to a 9-inch pie pan, letting the excess dough hang over the edges. Pour the blackberry filling into the crust and dot the top with cubed butter.
3. Create the Lattice Top: Roll out the second pie crust into a 12-inch circle. Cut it into 1-inch wide strips and arrange them in a lattice pattern over the filling. Trim the edges, leaving about 1 inch of overhang. Tuck the excess dough under and crimp the edges as desired.
4. Bake the Pie: Lightly brush the top crust with the beaten egg and sprinkle with coarse sugar. Place the pie on a rimmed baking sheet to catch any drips. Bake at 425°F for 20 minutes, then reduce the oven temperature to 375°F. Continue baking for 30 to 40 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the pie begin to brown too quickly, shield them with foil. Once baked, transfer the pie to a wire rack and let it cool for a few hours before slicing.

Notes

• Mixed Berries: Feel free to add variety by using a mix of berries. Frozen mixed berries work great too!
• Baking Tip: Place the pie dish on a foil-lined baking sheet to catch any overflow. This helps keep your oven clean.
• Temperature Check: If you’re unsure whether the pie is done, use a kitchen thermometer. The filling should reach at least 200°F.
• Cooling Time: Allow the pie to cool completely. This ensures the filling sets properly, avoiding a runny mess when you slice into it.

 

FAQs

What thickeners can I use in berry pie filling?
Cornstarch is my go-to, but all-purpose flour or instant tapioca can also be used.

How do you keep blackberry pie filling from being runny?
Use a thickener like cornstarch and make sure the pie is fully baked, allowing the thickener to activate. You can also check the filling’s temperature; it should reach about 205°F in the center.

Do you have to thaw frozen berries before making the pie?
No need to thaw, but you can if you prefer. If the berries are particularly icy, let them sit for 15 minutes in a colander to drain excess liquid.

This fresh blackberry pie is a delightful treat, whether you’re using peak-season berries or frozen ones from the freezer. Enjoy the perfect balance of flavors with a flaky, golden crust and luscious filling that’s sure to impress!