Blackberry Pie

Introduction

The perfect blackberry pie is a celebration of summer, with a filling that strikes a delicate balance between tart and sweet, all encased in a flaky, buttery crust. You’ll love how the bright lemon zest and juice make the flavor of the blackberries truly sing. It’s a classic dessert that feels both comforting and impressively homemade.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 20 minutes

Cook Time: 60 minutes

Total Time: 80 minutes

Servings: 8

Ingredients

6 cups fresh blackberries ((or frozen) (1,020g))
¾ cup granulated sugar (plus more for sprinkling (150g))
1 teaspoon lemon juice
2 teaspoons lemon zest
6½ tablespoons cornstarch ((or all-purpose flour))
2 tablespoons unsalted butter (cubed)
1 double-crust pie dough
1 large egg (beaten)

Instructions

Preheat your oven to 400°F (200°C). Place a baking sheet on a lower rack to catch any potential drips.
In a large bowl, gently toss the blackberries with the granulated sugar, lemon juice, lemon zest, and cornstarch until the berries are evenly coated. Let the mixture sit for 10-15 minutes to release some juices.
Roll out one disc of your double-crust pie dough and fit it into a 9-inch pie plate. Trim the edges, leaving about a ½-inch overhang.
Pour the blackberry filling into the pie crust, making sure to scrape all the sugary juices and thickeners from the bowl into the crust. Dot the top of the filling evenly with the cubed butter.
Roll out the second disc of dough. You can place it over the filling as a full top crust, or cut it into strips for a lattice. Trim and crimp the edges to seal. If using a full top crust, cut several slits in the center to allow steam to escape.
Brush the top crust and edges lightly with the beaten egg. Sprinkle generously with additional granulated sugar.
Place the pie on the preheated baking sheet and bake for 20 minutes at 400°F (200°C). Then, reduce the oven temperature to 375°F (190°C) and continue baking for 35-45 minutes, or until the crust is deep golden brown and the filling is visibly bubbling through the vents or lattice.
Transfer the pie to a wire rack and let it cool completely, at least 3-4 hours, to allow the filling to set before slicing.

Variations

Crumble Topping: Skip the top crust and make a crumble topping by mixing ¾ cup flour, ½ cup brown sugar, and 6 tablespoons of cold cubed butter until crumbly. Sprinkle over the filling and bake.
Galette Style: Roll all the dough into one large round, pile the filling in the center, and fold the edges over for a rustic, free-form pie.
Serve with Cream: Elevate each slice with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream.
Mix the Berries: Replace half of the blackberries with an equal volume of raspberries or blueberries for a mixed berry pie.

Tips for Success

Prevent a Soggy Bottom: Using a preheated baking sheet helps ensure the bottom crust cooks thoroughly and stays flaky.
Let it Set: The most important step is allowing the pie to cool completely. Cutting into it while warm will result in a runny filling.
Use a Pie Shield: If your crust edges brown too quickly, cover them with a pie crust shield or strips of aluminum foil during baking.

Storage & Reheating

Store the fully cooled pie, covered loosely at room temperature, for up to 2 days, or in the refrigerator for up to 4 days. To reheat a slice and crisp the crust, place it in a 350°F (175°C) oven for about 10 minutes, or until warm.

FAQ

Can I use frozen blackberries?

Why is my filling runny?

This is usually due to cutting the pie before it has cooled completely. The cornstarch needs time to set as it cools. Using the full 6½ tablespoons of thickener is also crucial.

Can I make this pie ahead of time?

You can prepare the filling and dough a day in advance and keep them separately in the refrigerator. Assemble and bake the day you plan to serve it for the best crust texture.

What can I use instead of cornstarch?

You can substitute the cornstarch with an equal amount of all-purpose flour. The filling may be slightly less clear and a bit more pudding-like.

My crust is browning too fast. What should I do?

Tent the entire pie loosely with aluminum foil. This will slow down the browning while allowing the filling to continue cooking.

Do I need to refrigerate the pie?

If you plan to keep it for more than two days, it’s best to store it in the refrigerator, especially in warm weather.