Blackberry Pie
Berrylicious Bonanza:
How to Bake the Ultimate Blackberry Pie There's something magical about blackberry pie. Maybe it’s the juicy, jewel-toned berries bursting with tart-sweet flavor, or that golden, buttery crust that holds it all together like a delicious hug. Whether you're picking blackberries fresh off the vine or grabbing a pint at the farmer’s market, this pie is your ticket to dessert greatness.
Why Blackberry Pie?
Let’s be honest: blackberry pie doesn’t get enough love. Apple and pumpkin always steal the spotlight, but blackberry brings a bold, tangy twist that tastes like summer and nostalgia all in one slice. Plus, it’s ridiculously easy to make—especially when you're not trying to win The Great British Bake Off.
What You’ll Need
For the crust:
● 1 1⁄3 cups all-purpose flour
● 1⁄4 tsp salt
● 1⁄4 cup shortening
● 1⁄4 cup cold unsalted butter, cubed
● 2-4 tbsp ice water
For the filling:
● 2-3 pints of fresh blackberries (frozen works too!)
● 1 1⁄2 cup sugar (adjust if your berries are super tart)
● 1⁄2 cut water
● 1⁄4 cup cornstarch
Extras:
● 1 egg (for egg wash)
● Turbinado sugar (for sparkle)
Let’s Bake This Beauty
1. Make the pie dough.
In a large bowl, whisk together all purpose flour and salt. Add butter and shortening to flour mixture. Using a pastry cutter or two knives, cut the fats into the flour until they resemble small peas. Slowly add ice cold water to flour mixture, one tablespoon at a time. Using a fork to mix in the water after each addition. Only add enough water for dough to stick together when squeezed. The dough will look like loose crumbs at this point. Dump the dough crumbs onto a sheet of plastic wrap. Gather the ends of the plastic wrap and form dough into a flat disk. Completely cover dough with plastic wrap and chill for 30 minutes. Remove dough from the refrigerator. Take off the plastic wrap and place the dough onto a sheet of floured wax paper. Lightly sprinkle flour on top of the dough. Cover with a second sheet of wax paper. Roll the dough until the desired size. Remove the top sheet of wax paper. Flip the dough onto the pie plate and carefully remove the bottom sheet of wax paper. Gently fit the dough into the pie plate. Turn under the top edges of the dough and flute. Continue
with pie filling recipe
2. Get that filling ready.
Gently mash the blackberries with water and bring to a boil. Add sugar and cornstarch slurry.
Whisk the filling together until it thickens. Let it sit while you roll out the dough—it’ll get juicy and luscious.
3. Roll out and assemble. Preheat the oven to 425°F (200°C). Roll out one dough disc and press it into a 9-inch pie dish. Pour in the berry mixture. Roll out the second disc and either cover fully (cutting slits for steam) or go full Pinterest and make a lattice crust. Crimp the edges like a boss.
4. Egg wash & sparkle. (Optional) Brush the crust with beaten egg and sprinkle with turbinado sugar for that golden crunch.
5. Bake to bubbly perfection. Bake for 20-25 minutes at 425°F, until the filling is bubbling and the crust is golden brown. Cover edges with foil if they brown too fast.
6. Cool it. Let your pie cool for at least 2 hours to let the filling set (trust me, it’s worth the wait).
Serve It Up
Top with vanilla ice cream, a dollop of whipped cream, or just go in with a fork and a dream. Whether you're hosting brunch, bringing dessert to a barbecue, or just craving something sweet on a Tuesday night, this blackberry pie brings all the summer vibes and none of the stress. One bite, and you’ll see—life’s just better with pie.
Want a version with a crumble topping or spiked with a bit of bourbon? Let me know—I'm always down to remix a classic.
