There’s nothing quite like a slice of Old-Fashioned Blackberry Pie in the summertime! Bursting with the flavor of fresh-picked blackberries, this classic dessert brings all the nostalgic charm of homemade baking—just like grandma used to make. With a buttery, flaky crust and a perfectly sweet-tart berry filling, this pie is a timeless treat that never goes out of style. Whether you're hosting a summer gathering, bringing dessert to a potluck, or simply craving something comforting, this easy blackberry pie recipe is always a hit. And yes—it’s absolutely worth every bite (and every calorie)!
This pie is oh so delicious. However, I will give you some tips below to avoid so much overflow of juice as seen in the image above!
Looking for another yummy summer recipe?! Try this Berries And Stars soon!
Ingredients
- granulated sugar
- cornstarch
- flour
- salt
- cinnamon
- lemon juice
- butter, cut into squares
- berries
- pie crusts
- egg
See exact quantities in recipe card below!
Instructions
Prepare the bottom pie crust by brushing with egg wash to keep the crust from getting soggy. Heat oven to 375. Mix all of the dry ingredients togetherbla. Wash berries and stir into the dry ingredients. Pour berries into pie shell. Drizzle lemon juice all over berries and dot with squares of butter. Add second pie crust to the top and make five slits. Brush with egg wash and add a sprinkling of sugar to the top. Bake for one hour. Covering the edges for the first 20 minutes.
- Step 1: Add washed and dried berries to dry ingredients and gently stir in.
- Step 2: Add egg wash to the bottom pie crust to prevent it from turning soggy.
- Step 3: Add lemon juice to berries in the pie crust and then dot with butter.
- Step 4: Add top pie crust. Slit about 5 times, brush with an egg wash and sprinkle with sugar.
Tips
Follow these TIPS to avoid the leaked over juice like in the images above! Still delicious, but not as pretty as it could have been!
- Use a 9 inch pie pan only. That is not a deep dish. Unless you have made your own crust and measured for a larger pie pan, your filling will bubble over if you are using premade refrigerated pie crust like I did in this recipe.
- Be sure to seal the edges of your pie crust tightly. Again, going back to the pie crust and size of pan. If you don't have enough crust to pinch together...you will have spillage.
- Use the amount of berries called for. Stuffing to many will yield in a pie crust that can't seal and extra juice.
Equipment
I am a firm believer that a well stocked kitchen is much more enjoyable to prepare dishes in! Here is a LINK to my favorite baking supplies!
FAQs
Yes! As long as it is pre-made in the refrigerator section and can be rolled out. You do not want a pre-cooked crust.
Only if you make your own crust and allow for that extra space.
You can use regular granulated sugar. If you want more of sparkle I recommend
A combination of demerara and granulated sugar.
Other Summer Desserts to Try
Blackberry Pie
Ingredients
- 1¼ cup granulated sugar
- 2½ tablespoon cornstarch
- 2½ tablespoon flour
- ⅛ tsp salt
- ¼ tsp cinnamon
- 1 tablespoon lemon juice
- 1 tablespoon butter
- 4 cups berries washed and dried
- 2 pie crusts
- 1 egg
- 1 tsp water
Instructions
- Heat oven to 375℉
- Mix 1 egg and a teaspoon of water together to make the egg wash.
- Prepare the bottom pie crust by brushing with egg wash to keep the crust from getting soggy.
- Mix all of the dry ingredients together. Stir berries into the dry ingredients. Pour berries into pie shell. Drizzle lemon juice all over berries and dot with squares of butter.
- Add second pie crust to the top and make five slits. Brush with egg wash and add a sprinkling of sugar to the top. Bake for one hour. Covering the edges for the first 20 minutes.
Comments
No Comments