Best Recipe for Blackberry Pie

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

4.82 from 61 votes

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!

Prep Time20

Cook Time45

Total Time1 5

Course: Dessert

Cuisine: American

Servings: people

Calories: 467kcal

Author: Amy Nash

Ingredients

Double-Crust Pie Crust

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

Blackberry Pie Filling

6 cups blackberries, fresh or completely thawed if previously frozen*
1 cup granulated sugar
4 tablespoons cornstarch
1 teaspoon lemon juice
1 egg, lightly beaten
Additional sugar for sprinkling on top

Instructions

Pie Crust

Stir together the flour, sugar, and salt. Cut the shortening and butter into the flour with a pastry cutter or food processor 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. If using frozen black berries, see notes about how to deal with the blackberry juice. 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.

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