Blackberry Pie is one of the easiest pie recipes and perfect for summer berry season! You can make this pie with fresh or frozen berries and choose your topping: lattice, double crust or crumble topping.
Why This Pie Works
When I was young, my Aunt and Uncle lived in Washington. They’d come down every August to visit and my aunt would make a two crust blackberry pie. My dad was practically salivating two full weeks beforehand in anticipation. Blackberry is his favorite. This recipe came from her and I’ve been making it for so many years!
What’s great about this recipe is that it’s a versatile berry pie – use any combination of berries that you have – but we love making it as a simple Lattice Topped Blackberry Pie. Learn step-by-step how to make a lattice top crust for a show stopping summer pie recipe.
I’m also showing you how to make a Blackberry Pie with Crumble Topping, which is one of our favorite ways to make this!
Blackberry Pie Recipe Video
How to make Blackberry Pie Filling
I make all my fruit/berry pies with the same basic recipe and it works. I find that a blackberry pie with cornstarch really is the way to go; flour doesn’t thicken the filling enough.
The ratio of sugar to filling is also very important: I use 5 cups of fruit to 2/3 cup of sugar. Any more sugar than that and you’re going to get a pie that doesn’t set properly.
To make the pie filling you need:
- Blackberries: Use fresh or frozen, see below for how
- Sugar: Granulated sugar works best
- Lemon Juice: For a fresh flavor
- Cinnamon: Love it in berry pie!
- Cornstarch: For thickening
Fresh or Frozen Fruit
This is one of the things I love about making fruit pies with my recipe: you can use fresh or frozen fruit.
How to use fresh blackberries: If blackberries are in season, by all means, make this a fresh blackberry pie. To prepare your berries just wash and drain them and remove any stems.
How to use frozen blackberries: If you want to make a pie when fruit isn’t in season you can definitely use frozen blackberries to make this recipe. Simply thaw and drain frozen berries. Be sure to drain them very well so there is no extra liquid in your filling.
I really do think that this recipe produces the best blackberry pie filling!
Best Crust for Fruit Pie
Chunks of sweetened juicy blackberries with my all butter pie crust just make for the perfect summer pie.
You can use it for the bottom with a crumble top or make a double recipe to make the lattice top.
Start with a bottom crust using my all butter pie crust or one from the refrigerated section of the grocery store. (Either works, I won’t tell!) Then choose what kind of topping you want:
Blackberry Crumble Pie
I use my all-purpose crumble topping for this recipe:
- Butter: Grate it to make it easier to cut in, make sure it’s cold!
- Sugar: Use all granulated or a combination of brown and granulated
- Flour: Be sure to measure your all-purpose flour correctly.
- Salt: Just a pinch is great!
How to make Crumble Topping
1. Add your flour, salt and sugar to a large bowl. Whisk.
2. Add your cold butter, diced or grated. Use a pastry cutter to work it into crumbles.
3. Top your pie and bake!
How to make a lattice topped pie
Now, making a lattice-top pie might feel confusing. And I bet if you’ve ever read directions on how to make one your head started to hurt and your eyes crossed. Parallel strips and perpendicular folds and what the what now?
You’re going to divide your doubled dough into two pieces. Roll one out and line your pie plate. Then roll the other into a circle. Chill them both for 30 minutes.
Then go scream at your kid because you need a ruler right now and she stole yours so she better go find you one.
Cut your pie crust circle into 1/2-3/4″ strips. You can use a ruler and a knife or a pizza cutter. I use a ruler because I can’t even draw a straight line while using one. Using a pizza cutter without a guide would have made a really laughable lattice.
It looks like that when you’re done. Chill this again. All the touching and cutting makes it too soft.
This is where it gets fun. Fill the pie plate with your fruit. Then you’re going to place strips of crust onto your pie, spaced 1/2-3/4″ apart. Be sure to use every other strip of the pie crust. When you’re done, what’s left of the strips will look like this:
See? Every other strip. That way you’re assured that when your’e going the other way, you’ll have enough that will be long enough. Make sense?
Okay, now we’re going to to the weaving for the lattice.
Peel back every other strip as shown. Lay one strip perpendicular (at a 90° angle) to the strips already on the pie. Start at one end and start with the shortest strip.
Refold the ones that are peeled back.
Then, working from the other end of the pie, peel back the opposite strips than you did the first time.
Lay another strip perpendicular, and re-roll the other ones down over it.
Continue doing this pattern until you’ve used all the strips.
Then fold up your edges of crust (there is probably some hanging over the pie plate).
Crimp the crust as desired.
There you have it – a lattice-top pie!
Tips for making Blackberry Pie
- I brush my lattice topped pie with egg wash to get it nice and golden.
- Don’t mix your berries with the sugar and cornstarch until the crust and crumble are ready, or it will be too liquidy after baking.
- This pie is a bit more liquidy than my other berry pies, but it firms up more as it sets.
- To avoid a soggy bottom pie be sure to bake it at the high temperature first.
- Always bake your fruit pies on a cookie sheet in case they spill over.
- Use a pie shield so your pie crust doesn’t get too brown.
When the crust is golden on top and the filling is bubbly, then the pie is done. To make sure to avoid a soggy bottom crust, I always bake my pie for 10 minutes at 425°F and then lower the oven temperature for the rest of the baking. I also bake the pie on a cookie sheet to prevent an oven mess if it spills over but also to help conduct heat on the bottom of the pie plate.
This pie recipe should produce a mostly set pie. If it’s too liquidy, then the following things may have happened: You cut it too soon. You should let it cool completely – and even chill it – before slicing. Is the pie a day or two old? The berries will weep the longer they sit. Did you drain your berries – especially frozen ones – completely? Letting the pie sit before baking will also make the pie wetter.
To avoid a soggy bottom crust, bake the pie at 425°F for 15 minutes before lowering the oven temperature to continue baking. This will help set the bottom crust.
Yes you can use one or two refrigerated crusts, or use frozen if you’re not making a lattice.
Recipes call for either cornstarch or flour, but I find cornstarch does a better job thickening fruit pies.
Other favorite fruit pies:
Tools for success:
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For Crumble Topping Pie
- 1 recipe all butter pie crust from a package or from scratch
- 12 tablespoons (170g) cold unsalted butter , diced or grated
- ⅔ cup (133g) granulated sugar
- 1 ½ cups (186g) all-purpose flour
- Pinch salt
For Blackberry Pie Filling
- 5 cups blackberries (about 24 ounces or 650g)
- ⅔ cup (133g) granulated sugar plus more for sprinkling
- 1 tablespoon lemon juice
- ¼ teaspoon ground cinnamon
- 4 tablespoons (30g) cornstarch
Lattice Pie Instructions
Roll out your two pie crusts into circles with approximately 9-10” diameter. Place one pie crust in your 9” pie plate (standard size, not deep dish). Chill both the pie plate and the rolled out pie crust for at least 30 minutes.
Remove the rolled out pie crust from the refrigerator. Slice it into strips, about 1/2-3/4” per strip. Chill for 10 more minutes.
Make filling (see below). Add to chilled pie crust.
Remove the sliced crust from the refrigerator. Starting at one edge of the pie, use every other strip from the cut slices and place them equally distant from each other on your pie (space them about the same distance as the width of each strip).
Starting at one end of the pie, fold back every other strip and place the shortest remaining strip perpendicular to the strips already on the pie. Lay the folded strips flat.
Now, working at the opposite end of the pie, fold back the strips you didn’t fold back the first time. Take the next smallest strip of crust and place it parallel to the strip you just put down. Re-lay the folded strips flat.
Continue this process until all the crust has been used. Crimp the edges of the pie as desired.
Brush the crust with eggwash and sprinkle sugar on top. Cover the edges with a pie shield. Bake on a cookie sheet (in case of spillover) for 10 minutes at 425°F then reduce the oven temperature to 350°F for an additional 35-45 minutes until the crust starts to turn golden brown. It won’t get fully golden but some parts will start to turn.
Preheat oven to 425°F.
Crumble Topped Pie Instructions
Roll out your pie crust into a circle with approximately 9-10” diameter. Place pie crust in a 9” pie plate (standard size, not deep dish). Chill for at least 30 minutes.
Add sugar, flour and salt for crumble into a large bowl. Whisk to combine. Add the cold diced or grated butter and use a pastry blender to cut in the butter until it forms small crumbs.
Remove chilled pie crust from the refrigerator. Add filling (see below). Top with crumble and cover the edges with a pie shield. Bake on an cookie sheet (in case of spillover) for 10 minutes at 425°F then reduce the oven temperature to 350°F for an additional 35-45 minutes until the crust starts to turn golden brown.
How to make Blackberry Pie Filling
Mix the berries, sugar, lemon juice, cinnamon, and cornstarch in a medium bowl. Toss with your hands. Make sure your berries are thawed and drained before using them so your pie isn’t too liquidy.
Immediately place the filling into chilled pie crust, top and bake as directed above.
Cool completely before slicing. To help the pie not run, it’s best to chill the cooled pie for a few hours before cutting.
Serve with ice cream and/or whipped cream, for garnish.
- Frozen Berries: Thaw completely and drain of all excess moisture before using in pie.
- Be sure to add the berries at the last minute before baking.
- Always bake on a cookie sheet in case of spillover.
- I like using a pie crust shield so the outer crust doesn’t get too brown.
- See my entire post about making crumble topping for more details.
Serving: 1serving | Calories: 102kcal | Carbohydrates: 23g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 8mg | Potassium: 123mg | Fiber: 4g | Sugar: 17g | Vitamin A: 178IU | Vitamin C: 16mg | Calcium: 23mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
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This blackberry pie is one of my family favorite recipes. The lattice-top is really easy to do using the how-to photo tutorial!
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: July 12, 2021