Old-fashioned Blackberry Pie will make you remember your grandmother’s baking. Made with homemade or store bought pie crust and fresh blackberries for this easy blackberry pie recipe.
Are you ready for a simple and delicious homemade pie? Intimidated by making pie crust from scratch? Fear no more! I’ll walk you through the steps so you can master the art of pie making! Homemade blackberry pie is one of our favorites. Probably because we used to grow blackberries on my parents farm and pies were part of daily life for our family.
I typically bake all of my pies in a Lodge 10-inch cast iron skillet. Occasionally I’ll make mini-pies in the 5-inch or 6-inch skillet. Those are the perfect size for individual desserts. Lodge Cast Iron has a great post on making homemade pie crust and baking a pie in cast iron. However, this time around I decided to go the traditional route and bake this delicious homemade blackberry pie in a vintage Polish pottery pie dish that was my mom’s. I use tapioca to thicken my blackberry pie filling and homemade apple pie.
How to make flaky pie crust:
To make your life easier, make your pie crust the night before and plop it in the fridge until the next day. I’m an old-fashioned kinda girl and while I love my food processor, I prefer to make pie dough by hand. I find this method to be better and makes a much flakier crust. The more you handle pie dough, the more tough it will become.
How do you thicken blackberry pie filling?
Use either instant tapioca, tapioca flour, cornstarch, cornstarch flour to thicken blackberry pie filling. Simply mix tapioca granules in the blackberries and sugar before baking. Strawberry Rhubarb pie and Strawberry Raspberry Rhubarb Pie also can be thickened with instant tapioca well.
Can you freeze a blackberry pie?
Yes, you can freeze an unbaked blackberry pie. Cover it with plastic wrap and freeze. When ready to bake, do NOT thaw the pie and DO NOT preheat the oven. Especially if you are using a glass pie dish. Brush the pie with an egg wash and sprinkle with sugar. Turn the oven on to 400 degrees F and bake for about 1 hour or until golden brown and the filling is bubbling.
Place your berries in a bowl and toss them gently with granulated sugar, lemon juice, tapioca, and a sprinkle of nutmeg. Set aside while you roll out your pie dough. Most importantly, you’ll want to make sure to keep your pie dough cold. Should it warm up too much while you’re working, simply place it back in the fridge for a bit.
How do I make a lattice pie crust?
Step 1: Roll out a piece of pie dough. Then cut into strips either using a small pizza cutter or pastry cutter. Here I used a simple cutter, occasionally I’ll use a pasta cutter that will give you a crimped edge. That’s pretty too when you’re looking to make your pie a little more fancy.
Step 2: Lay strips of pie dough going the same direction over the entire pie. Then fold back every other piece of dough and weave in another strip of pie dough going the opposite direction. Continue this process until you have completed the entire pie. Fold under the edges and crimp. Then brush with egg wash and bake in a preheated 400 degree oven for about 1 hour or so.
How to keep your pie crust from burning:
My mom always covered the pie part way through the baking process with a piece of aluminum foil with a little slit cut out of the center in order to vent the steam. So, I do the same with all of my pies. This helps the pie continue to bake without burning the crust. We were raised to use what we had, no fancy gadgets needed.
Let me know all your pie crust questions and concerns! Love to hear what flavors of pies are traditional in your family. As always, happy baking! Thanks for stopping by and hope to have you back soon!
MORE EASY HOMEMADE FRUIT PIES YOU WILL LOVE:
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Old Fashioned Blackberry Pie
As simple as pie! This old fashioned blackberry pie is delicious and simple to make.
- 5-6 cups fresh blackberries
- 3/4-1 cup granulated sugar
- 1/4 cup instant tapioca
- 2 tablespoons lemon juice
- 1/2 teaspoon ground nutmeg
- 3 cups all-purpose flour
- 2/3 cup lard
- 3 tablespoons butter cold, cut up
- 1 teaspoon salt
- 1/4 cup ice water
In a large bowl, combine the flour and salt. Cut in the lard and butter pieces using a pastry cutter, until you have small pea size pieces. Incorporate a little water at a time, until your pie crust comes together. Do not overwork the dough or the pie crust will be tough.
Place the pie crust into a large Ziploc bag and refrigerate for several hours or overnight.
In a large bowl combine blackberries, sugar, instant tapioca, lemon juice, and ground nutmeg. Set aside. (adjust the sugar based on how sweet or tart the berries are)
On a lightly floured surface roll out the bottom pie crust. Place into a 9-inch glass pie plate or 10-inch cast iron skillet. Spoon the berry mixture into the pie shell.
On a lightly floured surface, roll out the bottom pie crust and place on top of the berries. Slice air a few vents in the top of the crust. Or roll out the top crust and slice long pieces with a small pastry cutter or pizza cutter. Place pieces one way, then weave crust pieces the opposite direction. Continue until the pie is covered with pie crust. Brush with egg wash and sprinkle with granulated sugar.
Place the pie on a half sheet pan lined with parchment paper. This will help contain the mess. Bake in a preheated 400 degree F oven for about 1 hour. Once it is browned nicely, cover with a piece of aluminum foil with an air vent cut out of the top. This will keep the pie from becoming too brown while continuing to cook and still let air vent. Bake until the pie filling is bubbling. About 1 hour 10 minutes total.
Remove the pie from the oven. Let cool completely before slicing.
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