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 we had an abundance of berries in our backyard growing and all kinds.
Red raspberries, boysenberries, and blackberries were always a staple when in season and Mom would make pies, jam, and muffins.
The years passed quickly and memories of those delicious treats are etched in my mind forever and I am so glad I watched intently as she baked and cooked.
Here is an easy recipe for fresh blackberry pie in our printable recipe card at the end of this post.
Kinds of Berries To Choose for Pies
- Blackberries: a dark purple berry usually with a white core and much larger than a red raspberry in size great for jams and pie
- Raspberries: these are very vibrant with bright red in color, have a delightful sweet taste, and are fragile in texture plus my personal favorite
- Boysenberries: these berries are hybrid varieties combining loganberries, dewberries, raspberries, and blackberries and are even larger than blackberries
- Blueberries: these are the easiest to find in most supermarkets all year long and are sweet with a tangy taste, very dark blue in color with a juicy texture
Ingredients You Will Need
- fresh blackberries or any berries you prefer
- sugar
- cornstarch
- cinnamon
- lemon juice
- 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
Yield: 8
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.
Ingredients
- 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
Instructions
- Preheat your oven to 400 degrees
- . Add blackberries, sugar, cornstarch, lemon zest, and lemon juice to a large bowl to make the blackberry filling.
- Use a fork or potato masher and mash the blackberries slightly leaving them chunky.
- In the meantime make your pie crust (see below for my recipe) or use 2- 9 inch store-bought crust preferably the frozen type.
- Place one rolled-out dough into a nine-inch pie plate.
- Pour the berries into the bottom crust.
- Either make a lattice crust with strips or use another full crust which is my preference.
- Add with the rolled-out top crust.
- Brush the top with whole milk sprinkle with cinnamon and sugar mixture and dot with butter.
- Bake at 400 degrees for 55 minutes or until the top is golden brown.
- Homemade Crust:
- 2 1/2 cups flour
- 3 tablespoons sugar
- pinch of salt
- 1 cup shortening
- 5 tablespoons ice water
- Topping:
- enough to brush the top milk
- cinnamon and sugar 1 teaspoon to 1/4 cup
- 1 tablespoon melted butter
- Mix crust ingredients together in a bowl to form a soft dough.
- Roll out two rounds for the top and bottom of the pie to fit a 9-inch pie plate.
- Pour the above filling into the bottom crust.
- 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.
- Cut poke or cut slits in the top of the pie with a fork or a sharp knife.
- Bake at 400 degrees until browned around 55 minutes to 1 hour.
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