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blackberry pie recipe
- Total Time: 90 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This easy blackberry pie recipe offers a warm, bubbling filling and golden crust, making it a simple yet satisfying family-friendly dessert. It features straightforward steps and common ingredients for a delicious homemade comfort food experience.
Ingredients
- 6 cups (960 g) fresh or frozen blackberries, organic recommended
- 1 cup (200 g) granulated sugar (can reduce by 0.25 cup or use maple syrup)
- 0.25 cup (30 g) all-purpose flour (swap for cornstarch, tapioca flour, or gluten-free blend)
- 1 tablespoon (15 mL) lemon juice, fresh-squeezed recommended
- 2 tablespoons (28 g) butter, cold, cut into small cubes (use vegan butter for dairy-free)
- 2 store-bought pie crusts, refrigerated (23 cm / 9-inch) (use homemade or gluten-free crust for dietary needs)
- 1 large egg + 1 tablespoon (15 mL) water, optional (for egg wash; omit for vegan, use plant milk)
- 1 tablespoon (15 g) coarse sugar, optional (for sparkle on top crust)
Instructions
- Prep Berries: Gently wash blackberries. If using frozen, thaw completely and drain thoroughly. In a large bowl, combine berries, granulated sugar, all-purpose flour, and lemon juice. Mix gently to coat without crushing, then let sit for 10-15 minutes until juices release and sugar dissolves.
- Assemble Bottom Crust: Unroll one store-bought pie crust into a 23 cm (9-inch) pie plate. Trim edges, leaving about a 1.5 cm (0.5-inch) overhang around the rim, ready to crimp.
- Fill the Pie: Pour the blackberry mixture evenly into the prepared pie crust. Dot small cubes of cold butter over the filling to add richness.
- Add Top Crust: Place the second pie crust over the filling. Trim excess edges, leaving about a 1.5 cm (0.5-inch) overhang. Crimp the edges firmly to seal. Cut several slits in the top crust to allow steam to escape. Brush with egg wash if desired for a golden sheen, and sprinkle with coarse sugar for sparkle.
- Oven Baking: Preheat oven to 200 degrees C (400 degrees F). Place pie on a baking sheet to catch drips. Bake for 15 minutes at 200 degrees C (400 degrees F). Reduce oven temperature to 190 degrees C (375 degrees F) and continue baking for 45-60 minutes, or until crust is golden brown and filling is bubbly and thickened. If crust browns too quickly, tent edges with aluminum foil.
- Cool and Serve: Let the baked pie cool completely on a wire rack for at least 2-3 hours before slicing. This allows the filling to set properly for clean slices.
Notes
If the filling seems too runny after cooling, next time add 1-2 tablespoons more flour or cornstarch. For a paler crust, ensure adequate bake time and consider a stronger egg wash. Store leftover pie covered at room temperature for up to 2 days, or refrigerated for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 140 g)
- Calories: 380 calories
- Sugar: 40 g
- Sodium: 280 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 35 mg