Go Back
4.79 from 19 votes
Finished Blackberry Pie, showing final results.
Fresh Blackberry Pie Recipe
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.

Course: Dessert
Cuisine: American
Servings: 8 people
Author: Gemma Stafford
Ingredients
  • 1 x recipe pie crust
  • ¾ cup (6oz/170g) sugar
  • ¼ cup (1oz/28g) cornstarch
  • 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
  1. Preheat the oven to 375°F (190°C).
  2. 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)

  3. 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.

  4. 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.

  5. Cook the berries, stirring the whole time, for about 2 minutes or until the mixture has thickened.

  6. 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.

  7. Let set at room temperature to cool before palcing it in the fridge for a minimum of 4 hours to fully set.

  8. Serve with some whipped cream on the side. Store covered in the refrigerator for up to 2 days.