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.
- 1 x recipe pie crust
- ¾ cup (6 oz/170 g) granulated sugar
- ¼ cup (1 oz/28 g) cornstarch
- ¼ teaspoon salt
- ¼ cup (2 fl oz/60 ml) water
- 2 cups (10 oz/284 g) plus 3 cups (15 oz/426 g) fresh blackberries, divided
- 1 tablespoon (½ oz/14 g) butter
- 1 tablespoon lemon juice
- Whipped cream, for serving
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Preheat the oven to 375°F (190°C).
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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).
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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.
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Make the filling: in a medium saucepan whisk together the sugar, cornstarch, salt and water. Add 2 cups (10 oz/284 g) of blackberries and bring to a simmer over medium-low heat, using a wooden spoon to slightly mash the berries as they cook.
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Let the mixture simmer vigorously for 1 or 2 minutes, stirring constantly, until thickened and clear.
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Remove from the heat, stir in the remaining 3 cups (15 oz/426 g) blackberries, butter and lemon juice until well combined and pour the filling into the baked pie crust.
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Let set at room temperature for 3 hours before serving with freshly whipped cream.
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Store, loosely covered, in the refrigerator for up to 2 days.
- This homemade Blackberry Pie Recipe also works great if you substitute blueberries in for blackberries! Don’t use raspberries – they will be too delicate.
- The lemon juice really brings out the sweet flavor of the blackberries, so don’t skip it!
- For the cooked blackberries, choose the softest, ripest ones (and save the firmer ones for stirring in later).
- For a crisper pie crust, brush the bottom crust with some egg white just after blind baking while its still warm. You can also brush a thin layer of melted white chocolate on the crust once its cool. Let it completely harden before filling.
- This is delicious with a dollop of subtly tangy Crème Fraiche Whipped Cream! Sprinkle lemon zest for extra refreshment.
- Make a Lemon Blackberry Pie by spreading a layer of either traditional Lemon Curd or Whole Lemon Curd in the pie shell before topping with the blackberry filling.
- If you want to add a lattice top, make a second disk of dough and roll it out, use a sharp knife to cut the top crust into strips. Assemble and bake following instructions in Fresh Strawberry Pie recipe.