Sweet and sumptuous homemade blackberry pie sings a song of summer. With simple, wholesome ingredients (and not many of them), this beautiful pie makes the absolute best of blackberry season.
Blackberries are my favorite, and every year when they come into season my heart dances a little jig. From gluten free blackberry cake to gluten free blackberry crisp to a big pot of homemade, pectin-free blackberry jam and so much more, it's safe to say I LOVE blackberries.
This blackberry pie is an ode to the blackberry. The filling is lightly sweetened, so you can truly taste the berries, touched with a smidge of vanilla and lemon juice, and folded into your choice of gluten-free or not flaky, buttery crust. It's forgiving (if you don't have enough blackberries, mix in some blueberries and make a version of blueberry blackberry pie), can be made in advance, and is a quintessential summer bake. Enjoy!
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What Pie Crust Should I use?
I'm so glad you asked! It's beyond easy to make this pie gluten-free, and if you so wish, my all butter gluten free pie dough, oat flour pie crust, or gluten-free pie crust recipes all work beautifully here.
For a non-gluten-free option, I adore my whole wheat pie crust recipe, which adds a touch of natural sweetness and plenty of whole grain goodness to the pie. This is my top choice for double-crust fruit pies, and I know you'll love it, too.
Ingredients needed
Here's what you need to make this deliciously simple pie. Make sure to check my recipe card at the end of this post for the full ingredient amounts and instructions!
- Pie crust - Any pie crust works here! See my suggestions above for my favorite pie crust recipes, or use your preferred crust recipe. Just make sure it is for a double-crust pie dough.
- Blackberries - Fresh blackberries are sooooo good here, so please use them if you can. I do use frozen blackberries when we have a lot and I stash them in my freezer for later use. No need to defrost them fully, but I like to let them soften up a bit on the counter before adding to the recipe.
- Granulated sugar
- Cornstarch - This is a gluten-free way to thicken the pie filling. You can also use arrowroot powder or, if not keeping gluten-free, use all-purpose flour.
- Lemon juice - I always use fresh lemon juice, though bottled works just fine, too. If you want a bit more lemon flavor, stir in the zest of the lemon to the filling, too.
- Vanilla - A little bit of pure vanilla extract or vanilla bean paste adds a depth of flavor to the pie filling. Feel free to omit it if you don't have any on hand.
- Butter - Unsalted butter, please, to add a touch of richness to the filling. Use non-dairy butter if needed, or leave it out if you don't care to add butter to the filling. It's delicious either way!
step-by-step Instructions
Here's how to make this easy blackberry pie:
1. Make filling: Mix the filling ingredients in a bowl.
2. Assemble: Roll out the bottom crust and fit it into a 9-inch pie plate. Add the filling and dot with butter.
3. Add top crust: Fit the top crust over the pie, trim and crimp the edges, then cut air vents in the top.
4. Bake: Place in the oven and bake at 375F for 1 hour.
Tips & Recipe Notes
- Butter the pie pan. Make sure to butter or grease your pie pan before adding the crust! This is incredibly helpful for helping to remove the pie later.
- Place on a baking sheet. I always place my pies on a baking sheet, one that's preferably been in the oven while the oven preheats. This does a double duty of catching any spills while also evenly distributing the heat along the bottom of the pie bottom - this helps get a nicely crisp crust.
- About that oven temperature ... I have fiddled around with so many pie methods - baking on a high heat, then lowering the temperature, baking on high heat for a shorter time, etc. - and have settled on 375F as the ideal pie-bakin temperature. This ensures a nicely baked, crisp crust that doesn't burn. Try it!
- Cool the pie thoroughly. I KNOW. It's impossible to wait for the pie to cool (just ask my 9-year-old). But, it's imperative to let the pie cool for at least 2 hours, preferably at least 4, and even longer. This helps the filling to set, making for that nice, thick filling you can see in the photos.
- To serve: Plain! Or with vanilla ice cream, whipped cream, or a big dollop of Greek yogurt.
proper Storage
- Counter - Cover loosely with foil and store just overnight on the counter at room temperature.
- Fridge - Transfer the covered pie to the fridge and store it for up to 5 days.
- Freezer - Wrap the pie in plastic then foil and freeze for up to 3 months. Thaw in the fridge before serving. It's especially nice reheated!
more blackberry recipes
If you tried this blackberry pie recipe, please let me know! Or if you have any recipe questions, always feel free to reach out in comments or email. I hope you love it! ❤️
Recipe
Blackberry Pie
Ingredients
- 1 2-crust pie crust
- 1 ½ pounds blackberries
- ½ cup granulated sugar
- 3 tablespoons cornstarch , or arrowroot
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 tablespoon unsalted butter
Instructions
- Have your 1 2-crust pie crust ready in the fridge and butter a 9-inch pie pan. Preheat the oven to 375℉, and let the dough sit at room temperature for about 10 minutes or until easy to work. First, roll out one disk of the dough to a 12-inch circle, then fit it into the pie pan. Roll out the other disk into an 11-inch circle.
- In a medium bowl, gently stir together the 1 ½ pounds blackberries, ½ cup granulated sugar, 3 tablespoons cornstarch, 1 tablespoon fresh lemon juice, and 1 teaspoon pure vanilla extract. Pour into the bottom pie crust and scatter the butter cubes over the top.
- Add the top crust dough, and press the edges of the dough together. Trim away any excess to 1 inch of overhang, then fold the edge under and crimp. Cut four slits into the top crust.
- Place the pie on a baking sheet and place it in the oven. Bake for 1 hour and 15 minutes, or until the top crust is browned and the fruit filling is bubbling. Cool on a wire rack for at least 2 hours, preferably at least 4, before slicing.
Nutrition
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Melissa @ thefauxmartha says
I'm not much of a pie person either, but I love making them. Ha! I recently made strawberry rhubarb pie too. With ice cream. A la mode is the way to go! Glad I found your blog! Love it.