This Blackberry Pie is a true Southern classic that combines the best of traditional desserts. With a thick, juicy filling that holds its shape and a perfectly flaky double pie crust, it’s the kind of pie that makes you feel right at home. The lattice top adds a touch of rustic charm, a little trick makes it super easy, and the end result is more than worth it.
The Easiest Blackberry Pie with Double Pie Crust
This Blackberry Pie is the kind of dessert that feels like a cozy hug from your grandma. It’s got that traditional vibe, with a filling that’s just the right balance of sweet and tart. The best part? It holds its shape beautifully, thanks to the thickened filling that cuts into perfect slices without too much extra juice.
What really sets this pie apart is the double crust. It holds the pie together beautifully while soaking up just enough blackberry juices to keep things from getting too soggy. The lattice topping is classic, and while it might seem like a lot of work, it’s worth the effort. The filling bubbles up just enough to peek through the lattice, giving you a hint of the juicy blackberry filling waiting underneath.
I cheated a bit with this pie and didn’t make an actual lattice work design with the crust. Instead you can simply place the pie crust strips over each other without weaving them. It still looks rustic and is much simpler.
Don’t want to bother with a pie crust at all, make a blackberry cobbler instead and top it with the fluffiest biscuits, or go all out and make an old-fashioned blackberry jam cake.
This isn’t one of those pies that ends up more like a cobbler unless you’re impatient and don’t wait long enough for it to set. Give it a few hours to cool down and firm up, and you’ll be rewarded with a pie that’s as beautiful as it is delicious.
You can serve it right from the oven with vanilla ice cream, but it will be a little runny when it’s hot. Once cooled the consistency is perfect, add some whipped cream and you’re all set. Blackberry pie is one of those pies that is fantastic at room temperature which makes it great to make ahead.
Using tapioca flour will thicken the filling without making it gummy. You can also use cornstarch instead, but tapioca flour is my preference when cooking with fruit.
If you’re looking to impress at your next family gathering or just want to enjoy a slice of something truly special, this Blackberry Pie is the way to go. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream, and you’ve got yourself a dessert that’ll have everyone coming back for seconds.
For Thanksgiving try serving this with a chocolate pecan pie for a variety of flavors and textures.
What’s Not to Love
- Unbeatable Freshness: When blackberry season rolls around, there’s nothing quite like the burst of juicy blackberries in every bite of a homemade pie.
- Classic Southern Charm: Blackberry pie is a timeless Southern dessert that brings a comforting, homey vibe to any table.
- Crowd-Pleaser: No one can turn down a delicious homemade Blackberry Pie, so it’s perfect for the family or special occasions.
Ingredients for this Blackberry Pie recipe
- Pie dough: We’re using a double crust for this recipe. You can make your own butter pie crust or buy a store-bought pie crust. Just make sure you make or buy 2 pie crusts.
- Sugar: White sugar adds a wonderful sweetness to the pie.
- Tapioca flour: Tapioca flour comes from the cassava plant and is a great thickening agent for baking. If you can’t find it, cornstarch or arrowroot powder will also work.
- Blackberries: I use fresh blackberries for this recipe, but frozen ones will also work. Let them thaw and drain before using.
- Lemon juice: Fresh lemon juice adds a bright flavor to the pie.
- Butter: You want to use cold butter for the pie, not room temperature, or it will melt too easily.
- Egg: This is for brushing over the top crust to get that golden brown finish.
- Demerara sugar: This raw sugar gives baked goods that crunchy, sweet crust. You can also use turbinado sugar if you like.
How to Make Fresh Blackberry Pie from Scratch
Step One: Roll Out the Crust
Roll out one of the pie crusts into a 12-inch circle and place it over a pie plate, letting the extra hang over the edge of the pie dish. Take the 2nd pie crust and roll it into a 12-inch circle on a piece of parchment paper. Use a pizza cutter to cut 1-inch strips and refrigerate for 30 minutes.
Step Two: Make the Egg Wash
Whisk egg with a tablespoon of water.
Step Three: Make the Pie Filling
Place blackberries in a medium bowl. Combine sugar, tapioca flour, and salt in a measuring cup and pour over the blackberries. Add lemon juice and gently stir until you can no longer see the dry sugar mixture.
Step Four: Sprinkle with Butter
Spread the mixture into the bottom of the pie plate and sprinkle with the cold butter cubes.
Step Five: Make the Lattice Pattern
Evenly place 4 strips of pie dough across the pie plate and brush with egg wash. Take 4 more strips of dough and place them in the opposite direction, perpendicular to the first strips. You will have extra strips of dough.
Step Six: Prep the Crust
Trim the overhang to ½ inch and pinch the strips to the bottom crust. Crimp as desired, brush the entire crust with the egg wash, and sprinkle with demerara sugar.
Step Seven: Bake
Place on a baking sheet and bake in the preheated oven for 40-45 minutes until the crust is golden brown and the filling is bubbly. Remove to a wire rack and let the pie cool for 4 hours.
A Few Recipe Notes
- If using frozen blackberries, you may need to increase the bake time by 10 minutes to let the excess moisture dissipate, just cover the crust with a pie shield to prevent it from over browning.
- Don’t feel like doing the lattice crust? No worries. You can simply place the second crust on top, cut a few slits, and bake as directed.
- Place the pie plate over a baking sheet lined with foil or parchment paper to prevent spillage into your oven.
- If the crust is browning too quickly, top it with foil or a pie shield.
How To Store a Double Crust Pie
You can store leftover Blackberry Pie on the counter for up to 2 days or refrigerate in an airtight container for up to 5 days.
You can also freeze the pie for up to 3 months. I recommend wrapping the entire pie in plastic wrap and covering it again with a layer of aluminum foil. Or, you can cut individual slices and store them in airtight containers so you don’t have to pull the whole pie out. When you’re ready to eat the frozen pie, let it thaw in the fridge overnight before reheating.
To reheat, pop a slice in the microwave for 10-15 seconds or warm in the oven at 350º for about 5-10 minutes. Serve with a generous scoop of ice cream on top of the pie. This pie is great at room temperature so you don’t need to reheat it unless you want to.
Blackberry pie is a great make-ahead dessert. You can bake the pie the day before serving it, allowing it to cool and set overnight. Store it at room temperature and cover it with foil or plastic wrap.
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Ingredients
- 1 double crust pie dough
- ¾ cup sugar
- 5 tablespoons tapioca flour
- ¼ teaspoon salt
- 4 cups blackberries
- 2 tablespoons lemon juice
- 2 tablespoons butter cut into pieces
- 1 egg
- 1 teaspoon demerara sugar
Instructions
- Roll out one of the pie crusts into a 12 inch circle and place over a pie plate, letting the extra hang over the edges. Cover with plastic wrap and refrigerate for 30 minutes.
- Take the 2nd pie crust and roll it into a 12 inch circle on a piece of parchment paper. Use a pizza cutter to cut 1 inch strips and refrigerate for 30 minutes.
- Preheat the oven to 400º.
- Whisk egg with a tablespoon of water.
- Place blackberries in a medium bowl. Combine sugar, tapioca flour and salt in a measuring cup and pour over the blackberries. Add lemon juice and gently stir until you can no longer see the dry sugar mixture. Spread the mixture into the bottom of the pie plate and sprinkle with the cubes of butter.
- Evenly place 4 strips of pie dough across the pie plate, brush with egg wash. Take 4 more strips of dough and place them in the opposite direction, perpendicular to the first strips. You will have extra strips of dough.
- Trim the overhang to ½ inch and pinch the strips to the bottom crust. Crimp as desired and brush the entire crust with the egg wash and sprinkle with demerara sugar.
- Place on a baking sheet and bake for 40-45 minutes until the crust is golden brown and the filling is bubby. Remove to a wire rack and cool for 4 hours.
Notes
- Fruit pies can easily boil over so make sure to place a baking sheet under the pie pan to catch any drips.
- If using frozen berries, let them thaw and drain before using.
- For the flakiest crust use a butter pie crust, but a store bought will work just fine.
- You can substitute an equal amount of cornstarch for the tapioca flour.
