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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
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!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Prep Time 30 mins
Cook Time 40 mins
Chill 4 hrs
Total Time 5 hrs 10 mins
I grew up picking wild blackberries, so I know a thing or two when it comes to How To Make Blackberry Pie — and I'll teach you just how easy it is.
Author: Gemma Stafford
Servings: 8 people
- 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
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.