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Hi Bold Bakers!
Growing up, we used to find blackberries growing wild by the side of the road. Because of that easy access, I never thought much about them until I was older. Now, I can’t get enough of them, especially when they’re turned into a blackberry pie with just minutes of work!
My Homemade Blackberry Pie is made with a pre-baked crust and a super simple, but super flavorful, blackberry filling. Prepping the filling takes just minutes, and if you’re not up for making my Homemade Pie Crust, you can always use store-bought instead.
This recipe is even easier than plucking the berries off the vine.
What You Need To Make Blackberry Pie
- Measuring Cups and Spoons
- 9-inch pie plate
- Saucepan
How To Make Homemade Blackberry Pie
This pie turns out so beautifully, no one will know you just whipped it up in a few minutes. If you already have a baked pie crust, go ahead and skip to step 3 (and don’t forget to get the full recipe with measurements, on the page down below)!
- Roll out the pie crust and line a 9-inch pie plate with it. Line the crust with parchment paper and fill with pie weights (dried beans or rice work great!). Blind bake the pie crust in a preheated 375°F (190°C) oven for 20 minutes.
- Remove the weights and parchment paper and bake the pie crust for another 5-10 minutes, or until the bottom is golden brown and baked through. Let the crust cool.
- As the crust cools, make the filling. In a saucepan over medium heat, combine the sugar, cornstarch, salt, and water. Add 2 cups of the blackberries and bring the mixture to a simmer.
- Cook for about 2 minutes, stirring the whole time until the mixture has thickened.
- Remove the mixture from heat and stir in your remaining blackberries, butter, and lemon juice until well combined.
- Pour the mixture into the baked pie crust. Let it sit at room temperature to cool before placing it in the fridge for a minimum of 4 hours. You want the pie to fully set before serving.
- Serve with some whipped cream!
Gemma’s Pro Chef Tips For Making Blackberry Pie
- This recipe also works great if you substitute blueberries in for blackberries! Don’t use raspberries, they will be too delicate.
- You will want to use fresh berries for this recipe. They work much better than frozen.
- We won’t tell anyone if you use a store-bought pie crust!
- The lemon juice really brings out the sweet flavor of the blackberries, so don’t skip it!
How To Store Blackberry Pie
Leftover blackberry pie can be kept in the refrigerator, covered, for up to 2 days.
Make More Pie!
- The Only Blueberry Pie Recipe You Need
- Classic Cherry Pie
- The Perfect Peach Pie
- How to Make Perfect Pie Crust
- Gluten-Free Pie Crust
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Try These Recipes!
Fresh Blackberry Pie Recipe
Ingredients
- 1 x recipe pie crust
- ¾ cup (6oz/170g) sugar
- ¼ cup (1oz/28g) cornstarch
- ⅕ teaspoon salt
- ¼ cup (2 floz/57ml) water
- 5 cups (25oz/710g) fresh blackberries
- 1 tablespoon (½oz/14g) butter
- 1 tablespoon (½ floz/14ml) lemon juice
Instructions
- Preheat the oven to 375°F (190°C).
- Blind bake the pie crust: roll out the pie crust and line a 9 inch pie plate with it. Line with parchment paper and fill with pie weights (dried beans, lentils, rice etc)
- Bake for 20 minutes. Remove weights and parchment and bake for another 5-10 minutes, or until the bottom is golden brown and baked through. Let cool.
- While the crust is cooling, make the filling: in a saucepan over medium heat, combine sugar, cornstarch, salt and water. Add just 2 cups of blackberries and bring to a simmer.
- Cook the berries, stirring the whole time, for about 2 minutes or until the mixture has thickened.
- Remove from the heat, stir in the remaining blackberries, butter and lemon juice until well combined and pour the filling into the baked pie crust.
- Let set at room temperature to cool before palcing it in the fridge for a minimum of 4 hours to fully set.
- Serve with some whipped cream on the side. Store covered in the refrigerator for up to 2 days.
I haven’t tried it yet but have a question. I grow a ton of blackberries and I love baking with them. However, I can’t believe no one has mentioned all the seeds? I usually add other fruit and berries to my blackberry pies so as to reduce the concentration of seeds. I’ve also made a liquid out of them and then removed seeds in the past but this recipe doesn’t call for removing them. I haven’t tried this recipe yet as I’m still about a month out from my blackberries being ripe but please let me know if anyone thought… Read more »
Hi Gemma, made this for the 2nd time using frozen blackberries. Per your earlier guidance – I didn’t add any water, cooked/simmered it for much longer to reduce the liquid & thicken the mixture and added 2 green apples. Added a top pie crust and baked as my family loves the pastry and otherwise finds the berries a bit too much of a good thing, served with vanilla ice cream. Turned out lovely! Thanks for sharing!
Can you use raspberies instead of black berries with this recipe
Made the pie today and will try it tonight. After putting the filling into the crust I tasted it. It is really good.
This was the best pie I have ever managed to make! I like how it maintains the freshness of the fruit. A+! Now if I could just figure out how to keep my crust from slumping in the blind bake…
Terrible recipe – turned out very strange. Strange look to the pie and strange taste. Will not make this ever again. My homemade crust saved the pie from the dump.
This was an easy to follow recipe with delicious results. The result had the perfect thickness and was not too sweet. I used frozen gluten-free pie crust and I served it with homemade French vanilla ice cream. It was amazing.
This is the best tasting blackberry pie that I’ve ever made! The filling makes a great topping for vanilla ice cream too! Yum!
Can frozen blackberries be used for this recipe?
Thank you love your recipes . And love seeing George.