simple blackberry pie recipe

Written ByJenny Smyth Posted on
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The Best simple blackberry pie recipe

I’ve been making this simple blackberry pie recipe for years, and it’s always a hit with my family. The combination of sweet and tart flavors is perfect for any occasion.

I love that it’s a traditional recipe that has been passed down through generations, and the best part is that it’s incredibly easy to make. My kids can’t get enough of the sweet blackberry filling, and my husband loves the flaky crust.

I’ve served this pie at countless family gatherings, holidays, and even just as a simple dessert on a weeknight. It’s a crowd-pleaser, for sure.

The best part about this recipe is that it’s also relatively healthy compared to other pies out there. With fresh blackberries as the main ingredient, you can feel good about serving it to your loved ones.

Plus, the shortcrust pastry is made with just butter, flour, and water – no artificial additives or preservatives needed. This pie is a staple in our household, and I’m so glad I can share it with all of you today.

Simple Blackberry Pie

4.5 from 969 votes

This easy blackberry pie features a flaky, buttery crust and a sweet-tart filling made with fresh or frozen blackberries. It is a classic dessert that comes together quickly with simple ingredients.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1 cup cold unsalted butter, cut into small cubes
6 to 8 tablespoons ice water

For the Filling

6 cups fresh or frozen blackberries (do not thaw if frozen)
3/4 cup granulated sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 tablespoon cold unsalted butter, cut into small pieces

For the Egg Wash

1 large egg
1 tablespoon water
1 tablespoon coarse sugar (for sprinkling)

👨‍🍳Directions

1Make the crust: In a large bowl, whisk together the flour, salt, and sugar.
2Add the cold butter cubes and cut them into the flour using a pastry cutter or two forks until the mixture resembles coarse meal with pea-sized butter pieces.
3Drizzle 6 tablespoons of ice water over the mixture and stir with a fork until the dough just comes together; add more water a tablespoon at a time if the dough seems dry.
4Divide the dough into two equal disks, wrap each in plastic wrap, and refrigerate for at least 1 hour.
5Preheat your oven to 400°F (200°C) and place a baking sheet on the lower rack to catch any drips.
6In a large bowl, gently combine the blackberries, sugar, cornstarch, lemon juice, cinnamon, and salt until the berries are evenly coated.
7Let the mixture sit for 5 minutes to allow the juices to begin releasing.
8On a lightly floured surface, roll out one disk of dough into a 12-inch circle about 1/8-inch thick.
9Carefully transfer the dough to a 9-inch pie dish, pressing it gently into the bottom and up the sides.
10Trim the overhanging dough to about 1/2 inch beyond the rim of the dish.
11Pour the blackberry filling into the crust and dot the top with the small pieces of cold butter.
12Roll out the second dough disk into another 12-inch circle.
13Place it over the filling, then trim and crimp the edges together to seal.
14Cut several slits in the top crust to allow steam to escape.
15In a small bowl, whisk the egg with the water to make an egg wash.
16Brush the top crust evenly with the egg wash and sprinkle with coarse sugar.
17Place the pie on the preheated baking sheet and bake for 20 minutes.
18Reduce the oven temperature to 375°F (190°C) and continue baking for 25 to 30 minutes, until the crust is golden brown and the filling is bubbling through the slits.
19If the edges brown too quickly, cover them with foil or a pie shield.
20Let the pie cool on a wire rack for at least 2 hours before slicing.
21This allows the filling to set completely.
22Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.

🔧Equipment

Mixing bowls (large and medium)
Pastry cutter or two forks
Rolling pin
9-inch pie dish
Baking sheet
Pastry brush
Sharp knife or kitchen shears

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 55mg🧂Sodium: 320mg🌾Total Carbs: 52g🥦Dietary Fiber: 6g🍬Sugars: 24g🥩Protein: 5g

📝Notes

Tips: For a lattice top, cut the second dough into strips and weave them over the filling instead of using a full top crust. If using frozen blackberries, do not thaw them to avoid excess liquid. You can also add a tablespoon of instant tapioca if the berries seem very juicy.

This simple blackberry pie recipe is always a good idea for any occasion. Whether you’re hosting a dinner party or just want a delicious dessert for your family, this pie is sure to impress.

And with its shortcrust pastry made with just butter, flour, and water, you can feel good about serving it to your loved ones. The best part?

It’s ridiculously easy to make – even my kids can help me assemble it! So go ahead and give this recipe a try – I promise you won’t be disappointed.

❓ Frequently Asked Questions About Blackberry Pie

Q: What type of blackberries should I use?

I recommend using fresh or frozen blackberries for this recipe. If you’re using frozen, just thaw them first by leaving them in room temperature or by microwaving them for 10-15 seconds.

Q: Can I use other types of berries?

While blackberries are the star of this pie, you can definitely experiment with other berries like blueberries, raspberries, or strawberries. Just keep in mind that different berries will change the flavor profile of the pie.

Q: Do I need to peel the blackberries?

Nope! Leaving the skins on will give the pie a lovely texture and some extra flavor from the berry seeds.

Q: Can I make this pie ahead of time?

Yes! You can prepare the filling and crust up to 24 hours in advance and store them separately in the fridge until ready to assemble and bake.

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