How to Make a Blackberry Pie Recipe 

Learning how to make a blackberry pie recipe has been a summertime favorite for many young cooks. Whether made with field grown blackberries or wild edible ones, these pies are delicious. Like other wild berries, blackberries are like the ones which are field grown but have a unique flavor. These can be found growing in most areas of the United States in early summer.

How to Make a Blackberry Pie RecipeHow to Make a Blackberry Pie Recipe

Blackberries are readily available to cooks here in the United States. Most of the year we can find them fresh in the produce section due to the cultivation and production. They are always at our fingertips in the freezer cases and in the canned fruit section. Today, we have many choices!

If you are learning how to make a blackberry pie recipe, the added benefit is they are highly nutritious. They are very rich in vitamins and minerals. They are also low in carbohydrates, fat and calories making them a great food for health. Researchers have reported that blackberries are high in antioxidants and will help to protect against some forms of cancer. Besides all of these benefits, they are so good to eat.

If you are learning how to make a blackberry pie recipe, you will find blackberries are very juicy. For this reason you will find almost all recipes will include some thickening agent. This could be cornstarch, flour, uncooked tapioca or a combination. I am adding a pie crust recipe if you need one. There are other ones throughout my pie section.


Blackberry Pie RecipeBlackberry Pie Recipe

This is the traditional blackberry pie recipe.

  • 4 Cups fresh washed and well drained blackberries
  • 1 Cup sugar
  • 4 Tablespoons flour
  • 2 Tablespoons lemon juice
  • 1/8 Teaspoon salt
  • 1 Tablespoon butter
  • Pastry pie dough

Preheat oven to 425F degrees.

Combine berries, sugar, salt, and flour and lemon juice.

Line the pie pan with rolled pastry dough.

Add the berry filling and dot top with the butter.

Top the berries with rolled pastry dough; pinch edges to seal crust. 

NOTE: I used a lattice for the top crust. If crust starts to over brown, cover with foil.

Bake in a very hot oven (425F degrees) for 10 minutes; reduce temperature to 375F degrees.

Bake 25 to 30 minutes longer.


All types of berries are used to make berry desserts. The following blackberry cream pie is among the delicious dessert pies and is great for a special dinner.

  • 9 inch baked pastry pie shell
  • Blackberries, washed and well drained
  • 2/3 Cup sugar
  • 3 ½ Tablespoons cornstarch
  • ¼ Teaspoon salt
  • 2 ½ Cups cold milk
  • 3 Slightly beaten egg yolks
  • 1 Teaspoon vanilla

Line baked pie shell with the berries.

Combine the sugar, cornstarch, and salt in the top of a double boiler; stir in the cold milk. Cook over the boiling water until thickened, stirring constantly. Cover and cook 15 minutes longer.

Stir a little of the hot mixture into the beaten egg yolks. Mix back into the remaining mixture in the double boiler. Cook for 2 minutes over hot water (not boiling), stirring constantly.

Cool and stir in the vanilla.

Pour over the berries in the pie shell.

If desired, top this blackberry pie recipe with a meringue or with whipped cream right before serving.

Go here for Meringue Recipe


  • 1 Cup plus 2 tablespoons sugar divided
  • 4 Tablespoons cornstarch
  • Dash salt
  • 1 Cup milk
  • 3 Eggs, separated
  • 4 Tablespoons butter
  • ¼ Cup lemon juice
  • ¼ Cup grated lemon peel
  • 1 Cup sour cream
  • 1 Cup fresh blackberries
  • 1 Baked and cooled 9 inch pastry shell
  • ¼ Teaspoon cream of tartar
  • ½ Teaspoon vanilla

Combine in saucepan ¾ cup sugar, cornstarch and salt; gradually blend in milk.
Cook over medium heat stirring constantly until boiling and much thickened; remove from heat.
Slightly beat egg yolks; stir small amount of hot custard into yolks.
Stir yolk custard back into hot custard in saucepan; cook 2 minutes stirring constantly.
Stir in butter, lemon juice and peel; remove from heat and cool.
Fold in sour cream and blackberries; spread filling in pastry shell.
Beat egg whites with remaining ¼ cup plus 2 tablespoons sugar, cream of tartar and vanilla to stiff peaks.
Spread meringue over filling; bake at 350F degrees for 12 to 15 minutes.


If you are learning how to make a blackberry pie recipe, this crust recipe will make two double crust pies. Divide in half if you only are making one pie.

  • 3 Cups flour
  • ½ Teaspoon baking powder
  • 1 Cup solid shortening (Cold is best)
  • ½ Teaspoon salt
  • Ice water

Combine flour, baking powder and salt; cut in shortening until crumbly.

Add ice water 1 tablespoon at a time until dough ball forms.

Divide dough into 4 balls; refrigerate until ready to roll out for pies.

If a baked pie shell is needed, roll out, prick bottom with fork and bake at 425F degrees for about 12 minutes.


  • Double crust pastry dough
  • 2 Cups canned blackberries drained
  • 1 ½ Cups canned blueberries drained
  • ½ Cup canned gooseberries drained
  • 1/8 Teaspoon almond extract
  • ¼ Cup sugar
  • 3 Tablespoons cornstarch

Preheat oven to 425F degrees; roll pastry dough and press into pie plate.

Combine blackberries, blueberries, gooseberries and almond in a large bowl.

Combine sugar and cornstarch and add to berry mixture; toss well to coat berries.

Spoon berry mixture into pie shell; roll pastry and arrange over top of pie.

Cut slits in top crust for steam; trim edges and crimp around pie plate.

Bake for 40 minutes until filling is bubbly and crust is golden brown.

Cool to room temperature before serving. Serves 8.


If you are learning how to make a blackberry pie recipe, what could be better than one with ice cream in the hot summer?

  • 1 Cooled baked pastry shell
  • 1 Package berry flavored gelatin (Not sugar free)
  • 1 Cup boiling water
  • 1 Pint vanilla ice cream softened
  • 1 ¾ Cups fresh blackberries

Wash blackberries and dry thoroughly between paper towels; set aside.

Combine gelatin and water in a large bowl; stir until dissolved.

Cut ice cream into small chunks; add to gelatin one spoonful at a time.

Using a wire whisk blend ice cream after each addition; fold in blackberries.

Spoon mixture into pie shell; freeze several hours before serving.

Serves 8.


  • Vanilla wafers
  • 1 Cup sweetened condensed milk
  • 1 Cup canned blackberries drained
  • ½ Cup heavy cream whipped
  • ¼ cup lemon juice
  • 1 Teaspoon vanilla
  • 2 Tablespoons powdered sugar
  • Additional whipped cream for garnish

Line bottom of pie plate with  CRUSHED vanilla wafers; stand WHOLE vanilla wafers around the edges.

In a bowl combine canned milk, blackberries, the ½ cup whipped cream, juice, vanilla and sugar.

Pour mixture into prepare vanilla wafer crust; top with additional whipped cream.

DO NOT BAKE; refrigerate for 2 hours before serving.