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lattice pie crust on blackberry pie. on white marble with metal pie server to the left

Easy Blackberry Pie Recipe

As simple as pie! This old fashioned blackberry pie is delicious and simple to make.
Course Desserts
Cuisine American
Keyword blackberry pie, blackberry pie recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 10 people
Calories 272kcal
Author Jessica Robinson


  • 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


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.


Calories: 272kcal | Carbohydrates: 54g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 265mg | Potassium: 162mg | Fiber: 5g | Sugar: 19g | Vitamin A: 380IU | Vitamin C: 17.2mg | Calcium: 33mg | Iron: 2.2mg