Filled with huge, sweet blackberries bursting with juice and baked in the most perfect, flaky, buttery pie crust, Homemade Blackberry Pie is as good to eat as it is to look at.

Pie is my favorite dessert. Some of our other favorites are Homemade Razzleberry Pie, Southern Peach Pie, and my Award-Winning Strawberry Cream Cheese Pie!

an aerial view of a baked blackberry pie next to a rolling pin and fresh blackberries

Homemade Blackberry Pie

Your friends and family are going to love you if you show up with a fresh, Homemade Blackberry Pie to share!

Can I just admit that for YEARS blackberry pie has been my white whale? Every recipe post I could find made it sound so easy to make, but mine always turned out runny! Or I would overshoot the mark and add too much of a thickening agent to compensate for previous attempts and end up with a filling that was gummy. It was so frustrating!

But I kept trying for blackberry pie success because it is my hands down absolute favorite pie. And it was totally worth it because this homemade blackberry pie is incredible and so, so simple! And when it comes to Thanksgiving and pies, this is the one I always go for first before any other. 

When blackberries are in season, like they are right now, they are unbelievably good. We have been to our local farmer's market the past two Saturdays in a row just to buy multiple flats of them and have a hard time setting aside enough fresh berries to do anything with them because we keep popping the giant, juicy berries right into our mouths. If you can keep some set aside in reserve, they will make an incredible pie. Or you could always used them in a crumble like this Blackberry Nectarine Crumble. But the good news is that frozen blackberries work just as well as fresh in this pie, so long as you use a couple little tricks to account for the freezing and then defrosting process.

a slice of blackberry pie on a light blue plate with a fork

See, the reason I have had problems with homemade blackberry pie in the past is that most recipes just say to use fresh or frozen blackberries like they are totally interchangeable. But in my experience, if you take your blackberries straight from the freezer, toss them with the rest of the filling ingredients and dump them into your pie crust, you will end up with a soggy, juicy mess of a pie that, while still delicious, won't set up properly the way it's supposed to.

The method I am going to share today solves that problem. If you are using fresh blackberries, then it's no big deal, just toss the filling ingredients together and put them in the pie crust, easy-peasy. If you are using frozen blackberries, however, you are going to want to pull them out of the freezer ahead of time and let them thaw. But instead of just tossing that beautiful, dark purple juice, drain it into a microwave safe bowl and whisk in ½ tablespoon of the cornstarch called for in the recipe along with 1 tablespoon of sugar and microwave it for 45-60 seconds until it thickens up. Then toss your thawed blackberries with the remaining cornstarch, sugar, and lemon juice and gently stir in the thickened blackberry juice mixture.

Before pouring all of that into your uncooked pie crust, brush part of your egg wash on the bottom crust, which will create just enough of a seal to let the crust cook through on the bottom all the way without getting soggy from the juicy berries. Then once the pie is cooked, let it cool completely so that the berry filling has time to set before slicing into the pie. You can always reheat it just a bit if you like eating your pie warm. These steps are simple but they will save you the heartache of cutting into a beautiful looking pie only to have it fall completely apart because the filling is soupy.

a baked blackberry pie with fresh blackberries, leaves, a pie server and wooden rolling pin to the side
a slice of pie on a plate with fresh blackberries and an empty pie plate in back

You are going to need a top and bottom pie crust for this pie. I recommend this pie crust recipe that I use in all my pies. It turns out amazing every time thanks to both butter for flavor and shortening for a tender, flaky crust. I even have a video tutorial for how I make it on my YouTube channel that you might want to check out.

I love doing lattice crusts on pie, but when it comes to homemade blackberry pie, there is just something about a solid top crust with only one hole cut out from the center with a small biscuit cutter and a sprinkle of granulated sugar over the egg wash that really speaks to me. It sets it apart from other pies and distinguishes it without being fussy or pretentious. And it gives a peek at the luscious, dark purple inside of the pie while it's baking.

It makes me think of country farms and hoe-downs and pies cooling on windowsills. Which makes me think of that scene from the musical "Oklahoma" where Laurey and Gertie (the one with the ridiculous laugh) are boasting about their pie crusts being so light and flaky.

Do you know the scene I'm talking about? Laurey (the heroine) brags to rival Gertie (who is going to the dance with the cowboy hero, Curly) that her pie crust is so flaky that "she just touched it and it broke into a million pieces!" I don't know why but that line has always stuck with me and it cracks me up. I love old musicals. You really ought to make this pie and then put on Oklahoma. Sounds like a perfect idea to me.

I'm not going to make any ridiculous claims about the flakiness of the crust, but I will say that this blackberry pie definitely won't disappoint.

a slice of blackberry pie with a scoop of vanilla ice cream and fresh berries in the back

More Fabulous Fruit Pie Recipes

Did you make this recipe?

Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.

Stay in the know
an aerial view of a baked blackberry pie next to a rolling pin and fresh blackberries
Print Pin Rate

Easy Old Fashioned Blackberry Pie

4.82 from 59 votes
Amy Nash
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine American
Servings 10 people
Filled with wonderfully sweet and juicy blackberries, and baked in the most perfect, flaky, buttery pie crust, this Easy Old Fashioned Blackberry Pie looks and tastes amazing!

Ingredients
  

Double-Crust Pie Crust

  • 2 ½ cups unbleached all-purpose flour plus extra for the work surface
  • 2 tablespoons granulated sugar
  • 1 teaspoon table salt
  • ½ cup vegetable shortening chilled
  • 12 tablespoons butter cut into ¼-inch pieces and chilled
  • 6-8 tablespoons ice water

Blackberry Pie Filling

  • 6 cups blackberries fresh or frozen*
  • 1 cup sugar
  • 4 tablespoons cornstarch
  • 1 teaspoon lemon juice
  • 1 egg lightly beaten
  • Sugar for sprinkling

Instructions
 

Pie Crust

  • Stir together the flour, sugar, and salt. Using a pastry cutter or a food processor (if I had one I would use it!), cut the shortening and butter into the flour until the mixture resembles coarse crumbs. It is only about 10 pulses with a food processor but a bit more work by hand. One trick to make the process a little easier is to freeze your butter beforehand, then grate it into the flour mixture before cutting it in with the pastry cutter if not using a food processor.
  • Sprinkle 2 tablespoons of the ice water over the mixture. Using a fork, gently stir the water into the flour mixture, then repeat with the remaining water, adding only 2 tablespoons at a time, just until the dough starts to come together.
  • Divide the dough into two even pieces. Turn each piece of dough onto a sheet of plastic wrap and flatten each into a disc and wrap tightly in plastic wrap. Refrigerate for 1 hour, then allow the chilled dough to sit on the counter to soften slightly for 10 minutes before rolling out.

Filling & Assembly

  • Preheat oven to 400 degrees F.
  • Roll out the bottom crust on a lightly floured surface. Gently line a pie plate with the bottom crust and brush with part of the egg wash before adding blackberry filling.
  • In a large bowl, add blackberries, sugar, cornstarch, and lemon juice and gently toss to combine. Pour filling into the prepared pie crust.
  • Roll out the top pie crust and cut a circular hole in the center with a small biscuit or cookie cutter. Gently lay the crust on top of the blackberry filling. Trim the edges of the pie dough with a knife and crimp it in a decorative pattern using a fork. If desired, you could do a lattice crust or other decorative top. Brush the top crust with the remaining egg wash and sprinkle with 1-2 tablespoons of sugar.
  • Bake for 45-60 minutes, until the filling is thick and bubbly and the crust is golden brown. If the edges of the crust begin to get too dark too soon, cover them with tin foil or use a pie guard so that they don't burn while the rest of the pie continues to bake.
  • When the pie is done, remove it from the oven and allow the pie to cool for at least 2-3 hours before serving so the filling can continue to set up.
  • Once cooled, you can slice and serve your pie. To serve hot, simply reheat either the whole pie or individual slices in the oven or microwave.

Notes

  • *Using fresh blackberries: Toss the filling ingredients together in a large bowl and stir to combine.
  • *Using frozen blackberries: Let the blackberries thaw at room temperature before you begin. Drain that beautiful, dark purple juice into a microwave-safe bowl and whisk in ½ tablespoon of the cornstarch along with 1 tablespoon of sugar. Microwave it for 45-60 seconds until it thickens up. Then toss your thawed blackberries with the remaining cornstarch, sugar, and lemon juice and gently stir in the thickened blackberry juice mixture.
  • Storage: Store in an airtight container or covered in plastic wrap in the refrigerator for up to 5 days. Enjoy hot or cold!
  • Freeze: You can freeze blackberry pie but it's best to freeze it before you bake it. To do this, wrap the pie in plastic wrap and put it in a Ziploc bag and in the freezer for up to 1 month.

Nutrition

Calories: 467kcal | Carbohydrates: 58g | Protein: 5g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 2g | Cholesterol: 52mg | Sodium: 362mg | Potassium: 185mg | Fiber: 5g | Sugar: 27g | Vitamin A: 629IU | Vitamin C: 18mg | Calcium: 37mg | Iron: 2mg
Tried this recipe? Show me on Instagram!Mention @HouseOfNashEats or tag #houseofnasheats!

Filled with wonderfully sweet and juicy blackberries, and baked in the most perfect, flaky, buttery pie crust, this Easy Old Fashioned Blackberry Pie looks and tastes amazing! I have perfected this recipe so that you'll get an amazing pie every time, no matter whether you use fresh or frozen blackberries!

Pie is my favorite dessert, and I love experimenting with new fruit pie fillings. Some of our favorites are Homemade Razzleberry Pie, Southern Peach Pie, and my Award-Winning Strawberry Cream Cheese Pie! If you love blackberries as much as we do you'll also love this Blackberry Nectarine Crumble, these Easy Blackberry Turnovers, and this amazing Blackberry Ice Cream!

An aerial view of a baked blackberry pie with a hole in the top crust, next to a rolling pin and fresh blackberries.
Table of Contents
  1. Why We Love This Recipe
  2. What You'll Need
  3. How to Make Blackberry Pie
  4. Recipe FAQ's
  5. Tips for Success
  6. Substitutions and Variations
  7. More Amazing Fruit Pies You Will Love
  8. Easy Old Fashioned Blackberry Pie Recipe

Your friends and family are going to love you when you show up with this warm and freshly baked Old-Fashioned Blackberry Pie.

Blackberry pie is my hands-down absolute favorite pie! This homemade blackberry pie recipe is incredible and so, so simple!

When it comes to Thanksgiving and pies, this is the one I always go for before any other. Ready in just over an hour, it's perfect for last-minute baking during the holidays, too.

When blackberries are in season, they are unbelievably good. When we buy fresh, juicy blackberries at the local farmer's market, we just can't stop eating them! We often have a hard time setting them aside to actually make anything with them because we eat them before we can decide what to make!

I have taken the time to perfect this easy blackberry pie recipe, as I always found an issue when I tried to substitute fresh berries for frozen berries. While other recipes suggest that they are totally interchangeable, I always found that using frozen berries made my pie very soggy and messy.

Well, say sorry to your soggy pies, because here is everything you need to know to make the perfect pie the first time and every time, with any type of blackberries!

You are going to need a top and bottom pie crust for this pie. I recommend this Flaky Homemade Pie Crust with a Video Tutorial that I use in all my pies. It turns out amazing every time thanks to using both the butter for flavor and the shortening for a tender, flaky crust.

Why We Love This Recipe

  • It's made with simple ingredients!
  • Customize your blackberry pie with warm spices or even other types of fruit.
  • This easy recipe takes just over an hour to make.
Close up of a slice of blackberry pie on a light blue plate with a fork.

What You'll Need

Scroll down to the recipe card below this post for the full recipe with ingredient quantities.

Pie Crust

Flour - Use unbleached All-Purpose Flour for best results. Remember you'll need extra for the work surface too.

Sugar - Granulated white sugar is fine for the pie crust.

Salt - Table salt will work well in the pie crust to enhance the flavors and won't be too grainy.

Vegetable Shortening - Use chilled shortening, it makes a light and flaky pie crust.

Butter -  Use cold butter or even frozen butter. It adds a great buttery flavor to the pie crust.

Water - Cold ice water works best for making pastry.

Blackberry Pie Filling

Blackberries - You can use fresh or frozen blackberries for this pie, check the notes below if using frozen.

Sugar - Adds sweetness to counteract the tart flavor of the blackberries inside the filling and also on top of the pie.

Cornstarch - To thicken the filling and give it more substance.

Lemon Juice - For an added citrus flavor that compliments the blackberries well.

Egg - You'll need an egg, lightly beaten, for the egg wash.

Close up of a baked blackberry pie with fresh blackberries, leaves, a pie server and a wooden rolling pin to the side.

How to Make Blackberry Pie

Pie Crust

Make flour mixture. Stir together the flour, sugar, and salt. Using a pastry blender or a food processor (affiliate link), cut the shortening and the butter into the flour until the mixture resembles coarse crumbs. One trick to make the process a little easier is to freeze your butter beforehand, then grate it into the flour mixture before cutting it in with the pastry cutter if not using a food processor (affiliate link).

Add water. Sprinkle 2 tablespoons of the cold water over the mixture. Using a fork, gently stir the water into the flour mixture, then repeat with the remaining water, adding only 2 tablespoons at a time, just until the dough starts to come together.

Chill dough. Divide the dough into two even pieces. Turn each piece of dough onto a sheet of plastic wrap and flatten them each into a thick disc with your hands. Wrap tightly in plastic wrap, and refrigerate for 1 hour.

Roll out dough. Bring the chilled dough out of the fridge and let it sit on the counter at room temperature to soften slightly for 10 minutes before rolling it out with a rolling pin (affiliate link).

Filling & Assembly

Prepare equipment. Preheat your oven to 400 degrees and lightly flour a clean and dry flat worktop space big enough for rolling out your pastry.

Roll pastry. Roll out the bottom crust on a lightly floured surface. Gently line a pie plate (affiliate link) with the bottom crust. Brush with some of the egg wash to create a seal so that the juicy blackberry filling doesn't seep through to the bottom of the crust when baking.

Make blackberry filling.

Using fresh blackberries: Toss the filling ingredients together in a large bowl and stir to combine.

Using frozen blackberries: Let the blackberries thaw at room temperature before you begin. Drain that beautiful, dark purple juice into a microwave-safe bowl and whisk in ½ tablespoon of the cornstarch along with 1 tablespoon of sugar. Microwave it for 45-60 seconds until it thickens up. Then toss your thawed blackberries with the remaining cornstarch, sugar, and lemon juice and gently stir in the thickened blackberry juice mixture.

Fill pie. Pour the blackberry filling into the prepared pie crust.

Make top crust. Roll out the top pie crust and cut a circular hole in the center with a small biscuit or cookie cutter. Gently lay the crust on top of the blackberry filling. Trim the edges of the pie dough with a knife and crimp it in a decorative pattern using a fork. If desired, you could do a lattice crust or other decorative top. Brush the top crust with the remaining egg wash and sprinkle with 1-2 tablespoons of sugar.

Bake. Bake the blackberry pie for 45-60 minutes, until the filling is thick and bubbly and the crust is turning golden brown. If the edges of the crust begin to get too dark too soon, cover them with tin foil or use a pie guard so that they don't burn while the rest of the pie continues to bake.

Cool. Once the pie is cooked, let it cool completely (at least 2-3 hours) so that the berry filling has time to set before slicing the pie. You can always reheat it just a bit if you like eating your pie warm. These steps are simple but they will save you the heartache of cutting into a beautiful-looking pie only to have it fall completely apart because the filling is soupy!

Serve. Serve cold with a glass of milk, or reheat it and serve with a big scoop of vanilla ice cream!

Top view of a slice of pie on a plate with fresh blackberries and an empty pie plate in back.

Recipe FAQ's

How do you keep a blackberry pie from being runny?

Make sure you're using the correct amounts for ingredients - this will be different if you're using fresh or frozen berries. You also want to let the freshly baked pie sit for a while to cool down before slicing into it as this allows the filling to set up. It'll take at least 2-3 hours for a freshly baked pie to cool down.

What can I do with freshly picked blackberries?

Eat them raw - that's what we usually do! When we can contain ourselves enough to save some for making other things, we love these Blackberry Scones, Razzleberry Pie, and Blackberry Lemonade!

How do I store blackberry pie?

Store in an airtight container or covered in plastic wrap in the refrigerator for up to 5 days. Enjoy hot or cold!

Can I freeze blackberry pie?

You can freeze blackberry pie but it's best to freeze it before you bake it. To do this, wrap the pie in plastic wrap and put it in a Ziploc bag and in the freezer for up to 1 month.

Tips for Success

  • Mixing. Use a food processor (affiliate link) to mix your pastry ingredients. It will only take about 10 pulses with a food processor (affiliate link) but it's a bit more work by hand!
  • Cutting pastry. Use a biscuit cutter or even a pizza cutter to cut out the hole from the pastry top for your pie.

Freeze your butter beforehand and grate it into the flour to mix it quickly if you don't have a food processor (affiliate link).

Substitutions and Variations

  • Use a Graham Cracker Pie Crust for the base if you prefer, or use a store-bought crust.
  • Add warming spices like cinnamon, star anise, clove, or ginger for an added depth of flavor.
  • Add some lemon zest to the berry mixture for an extra citrusy flavor.
  • Add other berries to this pie. Cherries, blueberries, and raspberries taste great with blackberries.
  • Use other fruits as well as blackberries. Plums, apples, and pears go well with blackberries.
  • Do a Lattice Top for your pie instead of the hole in the middle.
A slice of blackberry pie with a scoop of vanilla ice cream and fresh berries in the back

More Amazing Fruit Pies You Will Love

Did you make this recipe?

Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.

Stay in the know
an aerial view of a baked blackberry pie next to a rolling pin and fresh blackberries
Print Pin Rate

Easy Old Fashioned Blackberry Pie

4.82 from 59 votes
Amy Nash
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine American
Servings 10 people
Filled with wonderfully sweet and juicy blackberries, and baked in the most perfect, flaky, buttery pie crust, this Easy Old Fashioned Blackberry Pie looks and tastes amazing!

Ingredients
  

Double-Crust Pie Crust

  • 2 ½ cups unbleached all-purpose flour plus extra for the work surface
  • 2 tablespoons granulated sugar
  • 1 teaspoon table salt
  • ½ cup vegetable shortening chilled
  • 12 tablespoons butter cut into ¼-inch pieces and chilled
  • 6-8 tablespoons ice water

Blackberry Pie Filling

  • 6 cups blackberries fresh or frozen*
  • 1 cup sugar
  • 4 tablespoons cornstarch
  • 1 teaspoon lemon juice
  • 1 egg lightly beaten
  • Sugar for sprinkling

Instructions
 

Pie Crust

  • Stir together the flour, sugar, and salt. Using a pastry cutter or a food processor (if I had one I would use it!), cut the shortening and butter into the flour until the mixture resembles coarse crumbs. It is only about 10 pulses with a food processor but a bit more work by hand. One trick to make the process a little easier is to freeze your butter beforehand, then grate it into the flour mixture before cutting it in with the pastry cutter if not using a food processor.
  • Sprinkle 2 tablespoons of the ice water over the mixture. Using a fork, gently stir the water into the flour mixture, then repeat with the remaining water, adding only 2 tablespoons at a time, just until the dough starts to come together.
  • Divide the dough into two even pieces. Turn each piece of dough onto a sheet of plastic wrap and flatten each into a disc and wrap tightly in plastic wrap. Refrigerate for 1 hour, then allow the chilled dough to sit on the counter to soften slightly for 10 minutes before rolling out.

Filling & Assembly

  • Preheat oven to 400 degrees F.
  • Roll out the bottom crust on a lightly floured surface. Gently line a pie plate with the bottom crust and brush with part of the egg wash before adding blackberry filling.
  • In a large bowl, add blackberries, sugar, cornstarch, and lemon juice and gently toss to combine. Pour filling into the prepared pie crust.
  • Roll out the top pie crust and cut a circular hole in the center with a small biscuit or cookie cutter. Gently lay the crust on top of the blackberry filling. Trim the edges of the pie dough with a knife and crimp it in a decorative pattern using a fork. If desired, you could do a lattice crust or other decorative top. Brush the top crust with the remaining egg wash and sprinkle with 1-2 tablespoons of sugar.
  • Bake for 45-60 minutes, until the filling is thick and bubbly and the crust is golden brown. If the edges of the crust begin to get too dark too soon, cover them with tin foil or use a pie guard so that they don't burn while the rest of the pie continues to bake.
  • When the pie is done, remove it from the oven and allow the pie to cool for at least 2-3 hours before serving so the filling can continue to set up.
  • Once cooled, you can slice and serve your pie. To serve hot, simply reheat either the whole pie or individual slices in the oven or microwave.

Notes

  • *Using fresh blackberries: Toss the filling ingredients together in a large bowl and stir to combine.
  • *Using frozen blackberries: Let the blackberries thaw at room temperature before you begin. Drain that beautiful, dark purple juice into a microwave-safe bowl and whisk in ½ tablespoon of the cornstarch along with 1 tablespoon of sugar. Microwave it for 45-60 seconds until it thickens up. Then toss your thawed blackberries with the remaining cornstarch, sugar, and lemon juice and gently stir in the thickened blackberry juice mixture.
  • Storage: Store in an airtight container or covered in plastic wrap in the refrigerator for up to 5 days. Enjoy hot or cold!
  • Freeze: You can freeze blackberry pie but it's best to freeze it before you bake it. To do this, wrap the pie in plastic wrap and put it in a Ziploc bag and in the freezer for up to 1 month.

Nutrition

Calories: 467kcal | Carbohydrates: 58g | Protein: 5g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 2g | Cholesterol: 52mg | Sodium: 362mg | Potassium: 185mg | Fiber: 5g | Sugar: 27g | Vitamin A: 629IU | Vitamin C: 18mg | Calcium: 37mg | Iron: 2mg
Tried this recipe? Show me on Instagram!Mention @HouseOfNashEats or tag #houseofnasheats!

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About the author

Hi, I'm Amy

I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking.

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Reader questions and reviews

  2. 5 stars
    What a gorgeous pie! I love blackberries and when they are in season I buy as many from the farmers as I can and freeze them so I can make great pies like this one!

    Reply

  4. 5 stars
    What a gorgeous pie! Your tip for making frozen berries work in pies make me excited because I generally only make pie during the summer when all of the fruit is in season. I miss it during the winter and almost always have frozen fruit on hand for smoothies.

    Reply

    1. Oh you should definitely give it a try then, Jenna! I don't feel like it works quite as well for blueberries, but for blackberries or raspberries this method is great!

      Reply

  5. 5 stars
    Beautiful, Amy! Oh, this tugs at my heartstrings. We always had an abundance of berries on the farm I grew up on and my mother used to make the most AMAZING berry pies. Thanks for sharing and your photography is gorgeous!

    Reply

  6. 5 stars
    Fantastic trick for frozen berries, Even if I have berries in my garden, I like to keep a bag of frozen berries in the freezer during the winter, You will never know what you fancy in a rainy day.

    Reply

  7. Thanks for posting this. We are plagued with runny pies from frozen berries, so hope this advice will help. We recently learned about ClearGel, but even using that did not set up our pie made from frozen triple berry mix and elderberries. I have a suggestion though. I see after saying that many recipes call for "berries, fresh or frozen" , your recipe is worded exactly the same way. Maybe it would be better to say "fresh or thawed". Not everyone who encounters a recipe will read, or may have access to read, an article like this. Recipes get copied and handed down without these kinds of tips. If people would stop regurgitating "berries, fresh or frozen" without telling HOW to use frosen berries, this problem might one day be a rare occurrence. 🙂

    Also, you could add an asterisk after the word "frozen" in the recipe, to lead down to your asterisked footnote at the bottom. 🙂 I sure hope this helps. I love elderberry pie (we grow them), elderberry soup-in-a-crust, not so much. 😉

    Reply

    1. 5 stars
      Thank you for your thoughtful comment LG! Runny pies from frozen berries really are a problem that I was trying to address with this recipe so I appreciate you taking the time to share your advice! I'm going to edit the recipe with an asterisk after "frozen" to lead down to the footnote in hopes to help others avoid tossing completely frozen berries right into their crusts!

      Reply

  9. 5 stars
    The pie looks both beautiful and delicious! I was wanting to ask your permission to use this recipe in a school project. We have to "build a city" and have a main attraction, ours is a pie shop, and we love this recipe and would like to use it for the "best selling pie". Thanks. Also cant wait to try my hand at baking this!

    Reply

  10. I see none of these people actually tried the recipe.I did. I had to tell my guests that they were eating desert out of a glass, because it s a par-fey slurrpy.

    Reply

    1. I'm sorry this didn't work out for you! Did you let it cool completely? Because like many berry pies, this doesn't set all the way until the pie is fully cooled. One of the reasons I wanted to share this recipe is because I had problems with runny berries pies in the past myself and finally figured out how to make it without it turning out all soupy, so I'm sorry that yours didn't set up all the way! I've made this dozens of times now and it comes out great each time!

      Reply

  11. 5 stars
    I just made the best pie crust ever (and I've been making pie for decades) using your the Double-Crust Pie Crust recipe for blackberry pie! I used the egg wash and sugar on the top crust, and it is flaky and beautiful! I used frozen Pacific Northwest little wild mountain blackberries (Rubus ursinus that my husband and I picked by our cabin on the Hoh River - they have an amazing flavor! The pie hasn't cooled yet, but I hope that following your recipe will make the pie less runny than it usually is. However, I couldn't wait to tell you how excited I am about the crust recipe! Thank you!

    Reply

  12. 4 stars
    Ugh! I made this pie tonight and while it’s absolutely delicious.. it was SO runny! I poured about 1/2 cup of juice out of the pie after cutting the first piece. I followed the directions and allowed it to cool for 3.5 hours. I wonder why it turned out this way??

    Reply

    1. Oh no! I have no idea why that would have happened as I wrote this recipe specifically to avoid that and it has worked for me every time since I figured out I needed to fully defrost the berries and microwave the juices with cornstarch to thicken before filling the pie.

      Reply

      1. Have you tried it using fresh berries? I used fresh so I skipped the frozen berry note. Maybe I'll try it again with frozen sometime. Hubby said that was the best pie crust he's ever eaten and I had to agree! SO GOOD!

        Reply

  13. 5 stars
    I have made this pie a few times now, each time using our garden blackberries, frozen. Our blackberries are quite large, averaging a bit larger than a quarter coin. As such, they do not nicely fill a cup measure, so I end up using seven overfilled cups to get enough for a good pie. I also increase the sugar by 2-3 tablespoons to add sweetness. This seems to work for me, and I appreciate that you have given direction for using frozen blackberries. When they are in season, it is not unusual for me to pick two quarts from our bush each day, so freezing them is a must!

    Reply

  14. 4 stars
    I made this pie the other night and followed the instructions to the T, using 1 bag of frozen berries and 2 pints of fresh. I boiled the juice of the thawed berries with the sugar and cornstarch as directed and added this at the end. This pie, although delicious, was still runny. I will make it again but will boil all the berries with the sugar and cornstarch FIRST. Then add to the pie. I do this with frozen blueberries and never have a runny pie.

    My husband loved it, it was easy to make and we are now searching for local places that sell fresh berries! We never have enough on our property for a pie as our dogs eat them off the bushes as soon as they start to ripen!

    Reply

  15. We have a HUGE back berry bush with so many berries,we froze gal bags last year. Now I have more on the bush, and need to use up last year's crop. I have made the fresh pie, but was not sure what to do with the juice from frozen berries once they thawed. Thanks so much for the tip. Can't wait to try.

    Reply

  16. I realize this is late to the party but I just made this pie. Followed directions to the letter. Pie turned out great! I used very ripe, fresh picked berries. I would say I could have used less cornstarch and might have know to reduce that if I had ever made a pie in my life before this. Seriously. I am 60 and I just now made my most favorite pie. SO funny.
    I did make sure that my fruit was bubbling for 10 minutes. Also cooked in a convection oven.
    Thanks for the recipe!

    Reply

  17. I will be trying this recipe today. I have used tapioca in the past as the thickener but would like to try corn starch this time instead. We froze fresh berries a couple weeks ago so we'll use those too. Thank you for your work and those images in the blog are SO GOOD!

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  18. Best pie ever. Just made it for my husband's birthday. He requested a blackberry pie. He is from the south so he grew up picking fresh blackberries. I bought mine at the local grocery store, and they made a delicious pie.

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  19. This worked for me. I used my own crust and took some of the sugar out and it still holds together just fine. The stuff out of the microwave was like glue, in case that helps anyone.

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  20. Just a quick comment before I begin. Your information it's much appreciated... especially the part about thawing frozen blackberries... makes perfect sense. Thanks again for the great article.

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  21. I followed your recipe using frozen berries. This is it!  Finally found out the secret to not having pie soup!  And it was so tasty too. So many compliments. Thank you!!!

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  22. Very good recipe, made it for thanksgiving this year and everyone loved it. It set up just fine even using frozen berries.

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  23. Made this pie twice in 2 weeks. My husband and daughter both said it was the best pie crust they ever had and to always make it this way. I used fresh berries and it was the perfect filling. Thank-you for the recipe

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  24. Wonderful pie! Made it with fresh picked blackberries from our garden. My husband doesn't care for blackberry pie, he ate two slices the first night. No better recommendation then that.

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  25. I have picked some blackberries and want to make a pie. I am in a remote area and do not have a way to get corn starch. Would flour work? If so, would the measurement of four Tbsp. remain the same, as with the cornstarch?

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    1. I haven't tried this one with flour, but yes, typically you can use twice as much flour as you would use cornstarch to thicken pies.

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