Blackberry pie is loaded with sweet, juicy blackberries baked into a flaky buttery pie crust.
This is the ultimate pie recipe with juicy blackberry pie filling and homemade pie crust. Use fresh or frozen blackberries and homemade or store-bought pie crust- anyone can have success with this 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 the holidays and any occasion.
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.
How to make 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 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.
Recipe FAQs
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.
Yes! 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.
More Pie Recipes
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Blackberry Pie
Equipment
Ingredients
- 5-6 cups fresh blackberries (or frozen)
- ¾-1 cup granulated sugar
- ¼ cup instant tapioca
- 2 tablespoons lemon juice
- ½ teaspoon ground nutmeg
Pie Crust
- 3 cups all-purpose flour
- ⅔ cup lard
- 3 tablespoons butter cold, cut up
- 1 teaspoon salt
- ¼ 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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Mary Snow says
How do you toss ingredients with the berries if the berries are still frozen?
Thank you!
Jessica Robinson says
Mary,
Berries are IQF (individually quick frozen). You should have no problems tossing the ingredients either with a spoon or even your hands.
Juliette Rameau says
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
Jessica Robinson says
Juliette,
You can use all butter if you cannot find lard or vegetable shortening.
Anita says
I don’t cook with lard. So, do you use 2/3 cup of butter instead or a different amount?
Jessica Robinson says
Anita,
You don’t cook with lard? Or you can’t find it. Lard is the BEST for pie crust. However you can substitute vegetable shortening if you absolutely cannot find lard. But, again I would highly suggest lard. It’s readily available in many grocery stores in the baking aisle near shortening.
Kendra says
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?
Jessica Robinson says
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.