Making your own blackberry pie from scratch is so much simpler than you think, thanks to this EASY Homemade Fresh Blackberry Pie Recipe!
Caution!! This pie might induce involuntary daydreaming! And guess what… this Homemade Fresh Blackberry Pie Recipe is crazy easy to make! With just a few simple ingredients, this sweet and savory dessert comes together in a snap!
If making this Homemade Fresh Blackberry Pie Recipe is really easy, doesn’t that mean we can enjoy even more pie? A delicious homemade pie can make almost any day seem a whole lot better. That’s why I worked hard to make this blackberry pie recipe simple as pie for you to make! Yep… pun intended! 🙂
What really makes this Homemade Fresh Blackberry Pie Recipe over-the-top amazing is the epic pie filling made with fresh, juicy blackberries! Then… this yummy pie gets extra dreamy when you serve it with some vanilla ice cream. YUM!
I love the idea of sharing a hand crafted pie with the people I love. Talk about the ultimate All-American family dessert! I promise… it will make everyone’s tummies smile!
So are you ready for the recipe already? Get baking with these easy ingredients…
Homemade Fresh Blackberry Pie Recipe
Related:
- Make your Blackberry Pie for free when you shop with Free Grocery Gift Cards!
What Your Frugal Friends Are Saying About This Recipe…
Anita writes: “Quick, easy and delicious!”
Renae writes: “Love this recipe!”
Kadence writes: “Best lookin pie I’ve ever made”
Claudine writes: “Fantastic recipe!! I made for the first time and it was a hit”
Deia writes: “Much easier than I expected”
Jenna writes: “Quickest pie I’ve ever made!”
Brittany writes: “Boyfriend approved 100%”
Teresa writes: “My family loved it”
Brittany writes: “Would definitely make again!!!”
Hannah writes: “I used frozen blackberries, mixed them, then let them sit in the refrigerator over night. Not extremely sweet, which is nice.”
Homemade Fresh Blackberry Pie Recipe
Ingredients
- 6 cups Fresh Blackberries rinsed - approx. four 6 oz. containers - {frozen blackberries thawed and drained can be substituted}
- 2 teaspoons Fresh-Squeezed Lemon Juice
- 1 cup Granulated {White} Sugar
- ½ cup All-Purpose Flour
- 1 Egg beaten {for interior of bottom crust}
- 1 tablespoon Cold Butter cut into tiny pieces.
- Two 9″ Pie Crusts {Homemade or Pillsbury Refrigerated Crusts}
- Egg Wash for top crust: 1 Large Egg beaten well + 1 tablespoon Milk + a pinch of Salt
- Pie Crust Topping: 2 teaspoons Turbinado Sugar {Sugar in the Raw}
Instructions
- Preheat oven to 425 degrees.
- Carefully place one pie crust in 9″ pie dish. Trim and fold edges over, and crimp, pinch, or flute around the entire edge.
- Brush inside of bottom crust with beaten egg… this will prevent it from becoming soggy while baking.
- In large bowl, stir together Blackberries, Granulated Sugar, All-Purpose Flour until well combined and you no longer see any white coating.
- Transfer blackberry mixture into pie crust in dish, leaving any excess liquid in the bowl.
- Drizzle lemon juice over top of the berry mixture.
- Then dot with pieces of cold butter
- Now… it’s time to work on your lattice! Make sure to leave adequate holes or gaps for venting. I like to roll dough out on a cutting board and slice a variety of sizes of strips, using my pizza cutter. Then you can weave in a lattice pattern. You can even take 3 long and narrow slices of pie crust dough and braid it to add some additional pretty texture. Or cut out little shapes with Pastry Stampers to add some fun designs to the crust! The options are endless!
- Once you’ve laid out your top crust, it’s time for the egg wash. Beat 1 Large Egg well, then stir in 1 tbsp. Milk + a pinch of salt. Dip your pastry brush in the egg mixture, and brush over the entire top and outer edges of your pie crust.
- Once you’ve finished your Egg Wash, evenly sprinkle the top of the crust with Turbinado Sugar.
- Place pie on cookie sheet {it will catch any potential spills that bubble ever}
- Bake at 425 degrees for 15 minutes.
- After 15 minutes, add your Pie Crust Shield to keep the edges from burning, adjust temperature to 375 degrees, and bake for 45 – 50 more minutes, or until done and top crust is golden brown.
- Transfer to wire rack and cool for 3+ hours prior to serving, allowing pie filling to solidify.
- Slice and serve with big scoops of vanilla ice cream and whip cream on top. ENJOY!
What You’ll Need To Make This Homemade Fresh Blackberry Pie Recipe:
Double Pie Crust Recipe
Use this 3 ingredient homemade recipe to create your own fool-proof crust for this recipe!
9″ or 9.5″ Pie Plate
Pastry Stampers
No pie is complete without a cute top crust… and using a cute pastry stamper is an easy way to add some creative details to our pies.
Pizza Wheel
I use my OXO pizza wheel to slice my lattice top crust, and it works like a charm! It’s sharp, precise, and so easy to work with!
Pastry Brush
This is the OXO Pastry Brush I have and love… it has extra layers of bristles to get the job done without clumping!
Pie Crust Shield
These are my favorite pie crust shields… I’ve been using them for years and years, and love them!
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So have you tried this easy Homemade Fresh Blackberry Pie Recipe yet?
Leave a comment & share!
Pam Wood says
I made this for Easter and it turned out perfectly. The only thing I changed was using 7 cups of fresh blackberries, a total of 6 6oz. containers. It was my first time making a blackberry pie. It was a huge hit! So glad to have this recipe!
Heidi says
I’m so glad you loved it, Pam! What a perfect Easter dessert! 🙂
Lea says
I have fresh frozen blackberries from this summer. Should I let them thaw before making the pie?
Heidi says
Hi Lea ~ yes… you’ll want to let them thaw first and then drain off any excess moisture before using in this recipe. 🙂
Kayla says
This was so delicious!! Will definitely be making this again. ☺️
Heidi says
I’m so glad to hear you loved it, Kayla! 🙂
Janet says
My blackberry pie turned out great! I can’t wait to eat some for dessert tonight. My very favorite pie. Thank you for the recipe ❤️
Heidi says
You’re very welcome, Janet… and I’m so glad to hear it turned out so well! I definitely think it’s my favorite pie flavor, too! 🙂