Best Blackberry Pie Recipe: Juicy, Golden, and Irresistible
A proven technique delivers a golden shell while sealing in intense fruit flavor.
Introduction
n
Blackberry pie is a quintessential summer dessert—a celebration of fresh, ripe berries encased in a golden, flaky crust. This recipe guides you through every step, from making the perfect pie crust to handling the fruit for a filling that’s juicy but never soggy. Whether you’re baking for a special occasion or just craving a slice of summer, this recipe delivers a pie that’s both beautiful and delicious.
nn
Why Blackberry Pie Is a Summer Must-Bake
n
Blackberries are at their peak during the summer months, making late June through August the perfect time to bake this pie. Their natural sweetness and slight tartness pair beautifully with a buttery crust, while added lemon brightens the flavor. This pie is ideal for picnics, barbecues, or any gathering where you want to showcase seasonal fruit.
nn
Ingredients
n
- n
- 6 cups fresh blackberries (about 4 six-ounce containers)
- ¾ cup granulated sugar
- 2 tsp lemon zest plus 1 tbsp lemon juice
- 2 rolls All-Butter Pie Crust (enough for a double crust)
- ¼ cup cornstarch
- ¼ tsp kosher salt
- 2 tbsp salted butter
- 1 large egg, lightly beaten (for egg wash)
- 2 tbsp turbinado sugar (for sprinkling)
- All-purpose flour (for rolling dough)
n
n
n
n
n
n
n
n
n
n
nn
Equipment
n
- n
- 9-inch pie dish (not deep dish)
- Rolling pin
- Foil-lined rimmed baking sheet
- Large mixing bowl
- Medium saucepan
- Pastry brush
n
n
n
n
n
n
nn
Step-by-Step Recipe
n
Step 1: Prepare the Blackberry Mixture
n
Combine blackberries, granulated sugar, lemon zest, and lemon juice in a large bowl. Cover and let sit at room temperature for 1 hour, stirring occasionally. This maceration step draws out the berries’ natural juices and softens them, creating a flavorful, syrupy base for your filling.
nn
Step 2: Preheat Oven and Prepare Baking Sheet
n
Position an oven rack in the lower third of your oven and preheat to 425°F. Place a foil-lined rimmed baking sheet on the rack as the oven preheats. This setup helps catch any drips and promotes even baking of the bottom crust.
nn
Step 3: Roll Out the Bottom Crust
n
On a floured surface, roll out one pie crust to a 12-inch round. Transfer it to a 9-inch pie dish, gently pressing it into the dish. Trim the edges to a 1-inch overhang, fold under, and crimp decoratively. Cover and refrigerate until ready to fill.
nn
Step 4: Roll Out the Top Crust
n
Roll out the second pie crust to a 10-inch round. Cover and refrigerate on a baking sheet or plate until ready to use.
nn
Step 5: Prepare the Filling
n
Drain the blackberries, reserving ½ cup of the released juice. Discard any extra juice. Return the drained berries to the bowl. In a medium saucepan, whisk cornstarch and salt, then gradually whisk in the reserved blackberry juice. Bring to a boil over medium heat, stirring constantly to prevent lumps. Cook until thickened (2–3 minutes), then reduce heat to low and whisk in the butter until glossy. Pour this thickened juice over the blackberries and fold gently to coat.
What others are reading
nn
Step 6: Assemble the Pie
n
Pour the blackberry filling into the prepared pie crust. Place the second crust over the filling, trim excess dough, and crimp the edges to seal. Cut vent holes in the top crust. Brush the top with beaten egg and sprinkle generously with turbinado sugar for a sparkling, crunchy finish.
nn
Step 7: Bake and Cool
n
Transfer the pie to the preheated baking sheet. Bake for 50–60 minutes, rotating halfway through, until the crust is deeply golden and the filling is bubbly. If the crust darkens too quickly, cover with foil after about 40 minutes. Let the pie cool on a wire rack for about 4 hours before slicing—patience here ensures the filling sets beautifully.
nn
Tips and Variations
n
- n
- Flavor Boost: Add a pinch of ground cinnamon, nutmeg, cardamom, or ginger with the cornstarch for a warmer, spiced flavor profile.
- Perfect Consistency: Allowing the berries to macerate and reserving only enough juice for the slurry ensures the filling isn’t watery.
- Crust Preparation: Rolling the dough on a floured surface prevents sticking. Chilling the dough between steps keeps it firm and easier to handle.
- Presentation: Use decorative edge crimping or lattice work for a show-stopping look.
n
n
n
n
nn
Why This Blackberry Pie Stands Out
n
This pie stands out for its balance of tart and sweet, its perfectly set (never runny) filling, and its golden, flaky crust. The method of thickening only part of the berry juice ensures the filling has body without muting the fruit’s freshness. The addition of lemon zest and juice brightens the flavor, making each bite vibrantly summery.
nn
Serving Suggestions
n
- n
- Serve slices at room temperature with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream.
- Pair with a cup of coffee or tea for a comforting dessert experience.
- Garnish with fresh blackberries and mint leaves for a beautiful presentation.
n
n
n
nn
Blackberry Pie FAQs
nn
Q: Can I use frozen blackberries?
n
A: Yes, frozen blackberries work, but thaw and drain them first. Use them as you would fresh, adjusting sweetness to taste.
nn
Q: What if I don’t have turbinado sugar?
n
A: Regular granulated sugar can be used for sprinkling, though turbinado gives a pleasant crunch and golden color.
nn
Q: How do I prevent a soggy bottom crust?
n
A: Preheating the baking sheet helps crisp the bottom crust, and making sure to drain excess juice from the berries is crucial.
nn
Q: Can I make this pie ahead of time?
n
A: The pie can be assembled and refrigerated up to a day in advance before baking, or baked 1–2 days ahead and stored at room temperature.
nn
Q: How should I store leftovers?
n
A: Store leftover pie, covered, at room temperature for up to 2 days or refrigerate for up to 4 days.
nn
Nutritional Highlights
n
Blackberries are rich in vitamin C, fiber, and antioxidants. This pie, made with fresh fruit and a buttery crust, offers a balance of indulgence and fruit-forward goodness.
nn
Conclusion
n
With its juicy, flavorful filling and golden, flaky crust, The Pioneer Woman’s blackberry pie is a true summer staple. This recipe’s careful handling of the fruit and attention to crust preparation ensure a dessert that’s as beautiful as it is delicious—the perfect centerpiece for any summer table.
References
Similar Articles
Read full bio of medha deb
