Homemade blackberry pie is a taste of summer encapsulated in a flaky crust. It’s more than just a dessert; it’s a memory, a connection to sun warmed berries picked fresh from the bush. My grandmother used to make a homemade blackberry pie every year after our annual berry picking trip, and the smell alone brings me right back to those carefree days. This recipe is a tribute to her, to simpler times, and to the unbeatable flavor of a true homemade blackberry pie.
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Why You Will Love This homemade blackberry pie Recipe
This isn’t just any pie recipe; it’s a hug from the inside out. It’s so comforting and bursting with fresh blackberry flavor, you’ll want to make it all year round. But the best part? It’s surprisingly easy to make, even if you’re not a seasoned baker. The combination of sweet berries and a buttery, flaky crust is simply irresistible.
Blackberry desserts are a true taste of summer, but often, people shy away from making pies, thinking they’re too complicated. This recipe simplifies the process without sacrificing any of the deliciousness. Plus, the aroma that fills your kitchen while it bakes is pure happiness.
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This recipe is special because it uses a secret ingredient (a touch of lemon zest!) that elevates the blackberry flavor. It brightens the overall taste so that it really shines through. And let’s be honest, there’s nothing better than serving a warm slice of homemade goodness. If summer berries aren’t in season right now, and you’re looking for something with a little more warmth, try our recipe for Classic Homemade Chili.
Ingredients Needed for This homemade blackberry pie Recipe
For the Crust:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into ½ inch cubes
- ½ cup ice water
For the Filling:
- 6 cups fresh blackberries, rinsed and gently patted dry
- ¾ cup granulated sugar (adjust to taste depending on the sweetness of your berries)
- ¼ cup all-purpose flour
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- ¼ teaspoon ground cinnamon
- 2 tablespoons butter, cut into small pieces
- 1 large egg, lightly beaten (for egg wash)
- Turbinado sugar, for sprinkling (optional)
How to Make This homemade blackberry pie Recipe
- Make the Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Gather the dough into a ball, divide in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Filling: In a large bowl, gently combine the blackberries, granulated sugar, flour, lemon juice, lemon zest, and cinnamon. Make sure the berries are only gently stirred to prevent the juices from running until baking.
- Assemble the Pie: On a lightly floured surface, roll out one disc of dough into a 12 inch circle. Carefully transfer it to a 9 inch pie plate, gently pressing it into the bottom and up the sides. Trim the edges, leaving about a ½ inch overhang.
- Pour the blackberry filling into the pie crust, then dot with the small pieces of butter.
- Roll out the second disc of dough into a 12 inch circle. Cut into strips for a lattice top, or leave whole with slits cut to vent the steam. Arrange the lattice top (or place the whole top) over the filling. Trim and crimp the edges to seal, pressing firmly with a fork, if desired.
- Brush the top crust with the lightly beaten egg wash, and sprinkle with turbinado sugar, if using.
- Bake the Pie: Bake in a preheated oven at 400°F (200°C) for 15 minutes, then reduce the oven temperature to 375°F (190°C) and bake for an additional 35-40 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, cover the edges with foil.
- Let the pie cool completely on a wire rack before slicing and serving. This will allow the filling to set.
How to Serve This homemade blackberry pie Recipe
Serve this homemade blackberry pie warm with a scoop of vanilla ice cream or a dollop of whipped cream. It’s also delicious on its own. For an extra touch, sprinkle a few fresh blackberries on top. A cup of hot coffee or tea pairs perfectly with this delightful fresh blackberry dessert. Another great pairing choice, if you’re looking for a more substantial dish, is to add our Classic Homemade Pizza to your meal!
How to Store This homemade blackberry pie Recipe
Refrigeration: Store leftover homemade blackberry pie in the refrigerator, covered, for up to 3 days.
Freezing: To freeze, wrap the completely cooled pie tightly in plastic wrap, then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: To reheat, bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through. You can also microwave individual slices for a quick treat.
Shelf Life: The pie is best enjoyed within 2-3 days of baking, but can last up to 3 days in the refrigerator.
Tips to Make This homemade blackberry pie Recipe
- Berry Sweetness: Taste your blackberries before adding the sugar to the filling. If they are very sweet, you may want to reduce the amount of sugar.
- Cold Butter: Keeping the butter cold is crucial for a flaky crust. If the butter gets too warm, the crust won’t be as tender.
- Don’t Overmix: Be careful not to overmix the dough when adding the water. Overmixing can result in a tough crust.
- Preheating: Make sure your oven is fully preheated before baking the pie for best baking results.
Helpful Notes for This homemade blackberry pie Recipe
Blackberries can vary greatly in size and sweetness. Select plump, juicy berries for the best flavor. If you don’t have access to fresh blackberries, frozen berries can be used. Just make sure to thaw them completely and drain off any excess liquid before adding them to the filling. Consider this tip when thinking of other comforting recipes such as Homemade Vegetable Soup.
Variation of This homemade blackberry pie Recipe
- Mixed Berry Pie: Add other berries like raspberries, blueberries, or strawberries to the filling for a mixed berry pie.
- Crumb Topping: Replace the top crust with a crumb topping made from flour, butter, and sugar.
- Spiced Pie: Add a pinch of ground nutmeg or ginger to the filling for a warmer, spicier flavor.
What’s the best way to prevent a soggy bottom crust in homemade blackberry pie?
To prevent a soggy crust, pre-bake your bottom pie crust for about 10-15 minutes before adding the filling. You can also brush the bottom crust with a lightly beaten egg white before adding the filling to create a moisture barrier.
How do I thicken homemade blackberry pie filling?
Common thickening agents for blackberry pie filling include cornstarch, tapioca flour, or all-purpose flour. Whisk the thickener with a bit of sugar before adding it to the blackberries to prevent clumping.
Can I use frozen blackberries for homemade blackberry pie?
Yes, you can use frozen blackberries. Do not thaw them before using. Just add them directly to your pie filling recipe. You may need to adjust the amount of thickener as frozen berries release more moisture.
What’s the secret to a flaky pie crust?
The key to a flaky pie crust is to keep the ingredients cold, especially the butter or shortening. Cut the fat into the flour until it resembles coarse crumbs, and use ice water to bring the dough together. Avoid overmixing, and chill the dough before rolling it out.
Conclusion
This homemade blackberry pie recipe is more than just a recipe; it’s a way to connect with tradition, create memories, and enjoy the simple pleasures of life. The sweet aroma of baking blackberries and the satisfying crunch of a flaky crust are sure to delight your family and friends. So, give this homemade blackberry pie a try. You won’t regret it!
Homemade Blackberry Pie: The Easiest Recipe EVER!
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
Description
A classic homemade blackberry pie with a flaky crust and sweet, juicy blackberry filling. This recipe is easy to follow and perfect for summer!
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into ½ inch cubes
- ½ cup ice water
- 6 cups fresh blackberries, rinsed and gently patted dry
- ¾ cup granulated sugar
- ¼ cup all-purpose flour
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- ¼ teaspoon ground cinnamon
- 2 tablespoons butter, cut into small pieces
- 1 large egg, lightly beaten (for egg wash)
- Turbinado sugar, for sprinkling (optional)
Instructions
- Make the Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Gather the dough into a ball, divide in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Filling: In a large bowl, gently combine the blackberries, granulated sugar, flour, lemon juice, lemon zest, and cinnamon.
- Assemble the Pie: On a lightly floured surface, roll out one disc of dough into a 12 inch circle. Carefully transfer it to a 9 inch pie plate, gently pressing it into the bottom and up the sides. Trim the edges, leaving about a ½ inch overhang.
- Pour the blackberry filling into the pie crust, then dot with the small pieces of butter.
- Roll out the second disc of dough into a 12 inch circle. Cut into strips for a lattice top, or leave whole with slits cut to vent the steam. Arrange the lattice top (or place the whole top) over the filling. Trim and crimp the edges to seal, pressing firmly with a fork, if desired.
- Brush the top crust with the lightly beaten egg wash, and sprinkle with turbinado sugar, if using.
- Bake the Pie: Bake in a preheated oven at 400°F (200°C) for 15 minutes, then reduce the oven temperature to 375°F (190°C) and bake for an additional 35-40 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, cover the edges with foil.
- Let the pie cool completely on a wire rack before slicing and serving. This will allow the filling to set.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg
Keywords: blackberry pie, fresh blackberry dessert, homemade pie, summer dessert