Blackberry Pie Recipe

Slice of blackberry pie with scoops of ice cream on a blue plate.

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This Blackberry Pie Recipe is easy and a perfect summer dessert for a picnic or BBQ. Flaky pie crust and a not to sweet filling make this recipe stand out!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Calories 296kcal

Author Beth Neels

Cost $10

Equipment

Ingredients

1 double pie crust
4 cups blackberries rinsed and sorted
1/2-3/4 cup Sugar
6 tablespoons cornstarch
pinch Salt

US Customary - Metric

Instructions

Preheat oven to 375°F.
Mix all ingredients in a medium bowl.
Roll out bottom crust. Place in pie pan.
Pour blackberry mixture into crust.
Top with rolled top crust. Pinch and crimp edges.
Cut slits in top crust. Bake at 375°F for about 45 minutes to one hour. If top crust is browning too much, protect it with aluminum foil.

Video

Notes

See instructions and step by step process photos for double pie crust in article above.

NOTE: If blackberries are very sweet, add up to 1 tablespoon lemon juice or fresh lemon zest.

You can substitute all purpose flour or tapioca starch for the cornstarch.

General Baking Tips:

Always measure dry ingredients with a dry measuring cup. Measure with dry measuring cups or weigh dry ingredients.

Always measure liquid ingredients with liquid measuring cup

Never break eggs directly into recipe ingredients. Break eggs into a separate bowl, in case you get any shells, so that you can pull them out.

Make sure that you know what temperature your oven is set at. Buy an oven thermometer and check oven temperature regularly.

Always check baked goods, like cakes or quick breads with cake tester, placed in center. If the tester comes out clean, it’s done.

Nutrition