Blackberry Pie Recipe

Friday, September 4, 2015
The best Blackberry Pie ever.

No kidding I have such fond memories of this pie as a child and always made it during the season in memory of my mom.

Delicious old fashioned pie crust, loads of blackberries, spiced with a little lemon, cinnamon thickened with cornstarch, and a good old-fashioned recipe.

Of course the recipe continues to be adapted through time, some folks rather use flour or add tapioca but this recipe is just the way we like it and mom never changed her mind although we tried using it a few times and always go back to using the cornstarch.

If you would like this all homemade we included her pie crust recipe as well below in our printable recipe card.

The Perfect Blackberry Pie

Blackberries grow wild in the fields of Central, New York, and pretty much around all of the creeks and streams in the Utica and Rome, N.Y. areas.

During the season dad would take me fishing as a kid to the West Canada Creek, and I would go around picking blackberries and mom would use them to make this pie.

I sure have great memories of this pie as a child and now have my own bushes growing here in Florida and the season is abundant around May and June when I pick them and make mom's pie with anticipation of those memories as I bake it.

Mom always made homemade pie crust, so below you will find homemade and of course as a shortcut go ahead and just buy it frozen or refrigerated to save time.

Ingredients You Will Need

  1. fresh blackberries
  2. sugar
  3. cornstarch
  4. cinnamon
  5. lemon juice
  6. pie crusts for top and bottom using homemade crusts, frozen crust thawed or refrigerated pie dough

More Desserts

Red Raspberry Scones
Red Raspberry Pie
Raspberry Ricotta Cake
Red Raspberry Filled Jelly Buns
Red Raspberry Cobbler

Blackberry Pie Recipe

Blackberry Pie Recipe
Yield: 8
Author: Claudia Lamascolo
Prep time: 20 MinCook time: 55 MinTotal time: 1 H & 15 M
Fresh blackberries in a top and bottom pie crust baked into a delicious pie with easy instructions.


  • 6 cups fresh blackberries
  • 1 cup sugar plus 3 tablespoons
  • 3 tablespoons cornstarch
  • 1/2 teaspoon cinnamon
  • 1 teaspoon lemon juice
  • 2 9-inch pie crusts for top and bottom using homemade crusts, frozen crust thawed or refrigerated pie dough
  • Optional: whole milk, cinnamon sugar mixture dots of butter


  1. Preheat your oven to 400 degrees
  2. . Add blackberries, sugar, cornstarch, lemon zest, and lemon juice to a large bowl to make the blackberry filling.
  3. Use a fork or potato masher and mash the blackberries slightly leaving them chunky.
  4. In the meantime make your pie crust (see below for my recipe) or use 2- 9 inch store-bought crust preferably the frozen type.
  5. Place one rolled-out dough into a nine-inch pie plate.
  6. Pour the berries into the bottom crust.
  7. Either make a lattice crust with strips or use another full crust which is my preference.
  8. Add with the rolled-out top crust.
  9. Brush the top with whole milk and sprinkle with cinnamon and sugar mixture and dot with butter.
  10. Bake at 400 degrees for 55 minutes or until the top is golden brown.
  11. Homemade Crust:
  12. 2 1/2 cups flour
  13. 3 tablespoons sugar
  14. pinch of salt
  15. 1 cup shortening
  16. 5 tablespoon ice water
  17. Topping:
  18. enough to brush the top milk
  19. cinnamon and sugar 1 teaspoon to 1/4 cup
  20. 1 tablespoon melted butter
  21. Mix crust ingredients together in a bowl to form a soft dough.
  22. Roll out two rounds for the top and bottom of the pie to fit a 9-inch pie plate.
  23. Pour the above filling into the bottom crust.
  24. Roll out the top crust place it over the bottom crust and crimp the edges with a fork. Brush with butter, and milk and sprinkle with sugar.
  25. Cut poke or cut slits in the top of the pie with a fork or a sharp knife.
  26. Bake at 400 degrees until browned around 55 minutes to 1 hour.
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