Sweet, juicy blackberries baked into a flaky buttery pie crust for this homemade blackberry pie recipe. This is the ultimate summer pie recipe with homemade blackberry pie filling.
Blackberry Pie Recipe
One of my fondest childhood memories is making homemade pie with my mom. Made with homemade pie crust and fresh blackberries for this blackberry pie recipe. Make this homemade blackberry pie with fresh or frozen blackberries. It’s the perfect pie recipe for summer berry season!
For more great Pie Recipes be sure and check out Cherry Pie Filling, Homemade Apple Pie, Fried Apple Hand Pies, French Meat Pie, and Easy Blueberry Pie Recipe.
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 instant tapioca to thicken my blackberry pie filling, Blueberry Skillet Pie, Homemade Peach Pie. But, you can also use tapioca flour or cornstarch to thicken pie filling.
How to make Homemade Blackberry Pie:
Step 1: 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)
Use either frozen or fresh berries. Do NOT thaw the blackberries if you use frozen berries.
Step 2: 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.
Step 2: 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.
Step 3: 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.
Step 4: 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.
Step 5: Remove the pie from the oven. Let cool completely before slicing.
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.
How to 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.
For more great dessert recipes be sure and try Homemade Cinnamon Rolls, Cream Puffs with Pastry Cream, Lemon Pound Cake, Easy Apple Crisp, Homemade Apple Fritters, and my Chewy Brownies Recipe.
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Easy Blackberry Pie Recipe
Equipment
Ingredients
- 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
Pie Crust
- 3 cups all-purpose flour
- 2/3 cup lard
- 3 tablespoons butter cold, cut up
- 1 teaspoon salt
- 1/4 cup ice water
Instructions
Pie Crust
- 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.
Blackberry Pie
- 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.
Nutrition
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Jessica, you pies are simply gorgeous! How do you get your crust so perfect? I love a slice of blackberry pie with a big scoop of vanilla ice cream in summer.
Ah, that pie is just bursting with some berry goodness!
This reminds me of my grandma’s blackberry pie. Filled with huge, sweet blackberries bursting with juice and baked in the most perfect, flaky, buttery pie crust. So yummy!! thanks for sharing
Oh my goodness. We love blackberries around here and this pie looks fabulous!
Ohh nothing beats an old fashioned blueberry pie, the taste must be out of this world! I wish I had a slice of this pie right now
You just can’t beat a homemade pie. I really must try making a blackberry pie, as I usually just do apple or cherry.
This pie is absolutely GORGEOUS! Old fashioned pies are always so comforting. I love your lattice work here – and great tip about keeping the pie crust cold while you’re working with it. I think I may have had some problems with pie crusts in the past because it got too warm.
I love blackberry pie. Your recipe is similar to my mother’s recipe for blackberry cobbler, except for the crust, obviously. Her cobbler had more of a biscuity type crust. I love your clear instructions and photos to help understand how to properly create a lattice top. I really appreciate them as I’ve never made a lattice topped pie before.
This looks just like the pies my gran used to make.
I love the woven top, so pretty and yet your photos show how achievable it is.
Blackberry pie is my FAVORITE. Seriously, that sweet tart fruit inside a golden, buttery crust is dessert perfection in my book. Love that gorgeous lattice! Wish I had a slice right this moment!
I used to pick wild blackberries at the edge of the hill across the road from my grandmother’s. Brings back memories… Never made a pie, though – just muffins and the like. I”ll have to remedy that – the pie looks luscious!
Thanks Anne!! Be sure and try your fresh blackberries in my raspbery streusel muffin recipe!
Blackberry pie is my FAVORITE! My grandma always made it for me when I was growing up. I haven’t had it in way too long I can’t wait to try this recipe.
Gotta love a homemade pie baked by grandma! Thanks for stopping by!
Love all pies and this is just gorgeous! Love your tips, and I, like you, prefer to make my pie dough by hand 🙂 .
Ooooh, my grandmother used to make the exact same pie! But she never shared her recipe so I’m really glad I found this one. It looks exactly the same, and I’m eager to try it and see if it tastes the same too.
How delicious will this pie be with a biiigggg dollop of ice-cream! Yumm! How crisp is the crust..awesome!
I’m definitely in the camp of being intimidated by making my own pie crust! I’m always afraid it will be dense, or flavorless, or fall apart. I’m really going to need to get out of that thought, and just go for it
I, too, prefer making pie pastry the old-fashioned way. I’ve tried the food processor method a few times, and I have never been happy with it. This pie looks gorgeous and I bet it tastes absolutely amazing.
My mouth is watering over the filling spilling out of that crust – it’s perfection!
I haven’t had blackberry pie in so long! Your recipe sounds so delicious
Yes please! This is my kind of pie. I just love blackberries! I’m going to make this soon.
This looks delicious! My kids and I love anything with blackberries so I will have to make this with them soon!
I have a gallon of freshly picked blackberries in the freezer just waiting for a good dessert. Thanks for sharing. I must make this.
You seem to be a pro at this, look at the pictures, it looks awesome. The recipe seems rather simple, I am going to try this out.
I will admit I have never made a pie before. Your post makes me want to try it. I also will admit my family wasn’t a pie making family. We always bought pies from the store. I have close friends that make pies though. I think I am going to surprise them and make a pie. My kids love blackberries so this one would be a great one to make for them. Some people associate ice cream with summer but I love pies and summertime.
Jessica,
Thanks so much for visiting! Try a store bought pie crust if you’re worried about making it from scratch. Just put that ice cream on your homemade pie!
This looks absolutely delicious and i’m definitely going to save this for later! I always struggle as a baker but this looks like something I definitely need to try! Thanks for the recipe!
Katriza,
A homemade pie would be the first thing I’d try if I wasn’t a great baker. Try a store bought crust too if you need. 🙂
This pie looks just like my grandma used to make. It looks lovely.
I have to confess that I’ve never had blackberry pie before. Your pie looks perfect and I can’t wait to make it.
I am so excited that all the fresh fruit and vegetables are finally here again. My youngest son is supposed to be picking me some blackberries from his yard if the rain ever stops.
I’ve never seen this kind of pie before.It is simply looking delicious blackberry pie.I will put this in my baking list!.
Your pie turned out so well! I always wanted to make that lattice crust style but It looks so complicated.
Eileen,
I’m so happy you tried doing a lattice crust! It’s fairly simple to do, as long as you keep your pie dough cold.
I never had blackberry pie. I love blackberries so I would be interesting in getting some.
First pie I’ve ever made & it was a hit!! Easy instructions, and was AMAZING! I got comments such as, “this brings back so many memories”
Which is exactly what I was trying to accomplish! Thank you Jessica so much for sharing this recipe ? You honestly have no idea the hearts you touched from this pie?
Denise!!
Thank you so much! This means a lot!! I’m thrilled that they loved the pie!
Tasted amazing but the tapioca pearls didn’t dissolve and looked kind of awkward showing through the lattice crust. Maybe they should be pulverized in a food processor first?
Hi Kendra,
I use “instant tapioca” which is tiny little granules of tapioca. It will completely dissolve in the berries as they cook. I usually put the berries in a big bowl and toss everything well with sugar, lemon juice, and instant tapioca. They do make several different sizes of tapioca. You’ll want the smallest available, or instant. You can even use tapioca flour. Which will help thicken but you won’t be able to see it.
For the crust recipe can I replace the Lard by more butter cause I don’t have some or crisco ( we don’t find that a lot in France)?
Thanks a lot
Juliette,
You can use all butter if you cannot find lard or vegetable shortening.