22 Delicious Blackberry Pie Recipes Amazing

Summer’s bounty brings us the juiciest blackberries, perfect for baking into a luscious pie that’s sure to dazzle at any table. Whether you’re a seasoned baker or trying your hand at pie-making for the first time, our roundup of 22 Delicious Blackberry Pie Recipes offers something for everyone. From classic to creative twists, these recipes promise to turn your blackberry haul into unforgettable desserts. Let’s dive in!

Classic Blackberry Pie

Perfectly ripe blackberries nestled in a flaky, buttery crust make this Classic Blackberry Pie a summer dessert that’s as beautiful as it is delicious. The balance of sweet and tart flavors, enhanced by a hint of cinnamon, promises a slice of nostalgia with every bite.

Ingredients

• Blackberries – 4 cups
• Sugar – 1 cup
• Flour – ¼ cup
• Cinnamon – 1 tsp
• Salt – ½ tsp
• Butter – 2 tbsp
• Pie crust – 2 (9-inch)

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, gently mix blackberries, sugar, flour, cinnamon, and salt until the blackberries are evenly coated.
3. Roll out one pie crust and fit it into a 9-inch pie dish, trimming any excess dough.
4. Pour the blackberry mixture into the crust, dotting the top with small pieces of butter.
5. Roll out the second pie crust and place it over the filling. Trim, seal, and crimp the edges. Cut slits in the top crust to allow steam to escape.
6. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling through the slits.
7. Let the pie cool on a wire rack for at least 2 hours before serving to allow the filling to set.

Zesty and vibrant, this pie’s filling thickens to the perfect consistency, enveloping the blackberries in a glossy, sweet sauce. Serve it warm with a scoop of vanilla ice cream for a contrast of temperatures and textures that elevates the humble pie to a gourmet dessert.

Blackberry and Apple Pie

Lusciously combining the tartness of blackberries with the sweet, comforting flavor of apples, this pie is a celebration of summer’s bounty wrapped in a flaky, golden crust.

Ingredients

• Flour – 2 cups
• Salt – 1 tsp
• Butter – 1 cup, chilled and diced
• Ice water – 6 tbsp
• Blackberries – 2 cups
• Apples – 3 cups, peeled and sliced
• Sugar – ¾ cup
• Cinnamon – 1 tsp
• Lemon juice – 1 tbsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, mix flour and salt. Add butter, using your fingers to blend until the mixture resembles coarse crumbs. Tip: Keep the butter cold for a flakier crust.
3. Gradually add ice water, 1 tablespoon at a time, stirring until the dough comes together. Divide into two balls, wrap in plastic, and chill for 30 minutes.
4. In another bowl, toss blackberries, apples, sugar, cinnamon, and lemon juice until well combined. Tip: Let the filling sit for 10 minutes to allow the flavors to meld.
5. Roll out one dough ball on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, trimming any excess.
6. Pour the fruit mixture into the crust. Roll out the second dough ball and place it over the filling. Seal and crimp the edges, then cut slits in the top for ventilation.
7. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie to catch any drips.

Sumptuously served warm, this pie offers a delightful contrast between the juicy, spiced filling and the crisp, buttery crust. For an extra touch, pair with a scoop of vanilla ice cream or a dollop of whipped cream.

Blackberry Lattice Pie

Kickstarting the summer dessert season, this Blackberry Lattice Pie combines the tartness of fresh blackberries with the buttery crispness of a flaky crust, creating a harmonious balance that’s both visually stunning and deliciously satisfying.

Ingredients

• Flour – 2 cups
• Salt – 1 tsp
• Butter – 1 cup, chilled and diced
• Water – ¼ cup, ice cold
• Blackberries – 4 cups
• Sugar – 1 cup
• Cornstarch – 2 tbsp
• Lemon juice – 1 tbsp

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, mix flour and salt. Add butter, using your fingers to blend until the mixture resembles coarse crumbs.
3. Gradually add water, stirring until the dough comes together. Divide into two discs, wrap in plastic, and chill for 1 hour.
4. Roll out one disc on a floured surface to fit a 9-inch pie plate. Trim edges, leaving a 1-inch overhang.
5. In another bowl, gently toss blackberries with sugar, cornstarch, and lemon juice. Let sit for 15 minutes.
6. Pour the blackberry mixture into the pie crust. Roll out the second disc and cut into strips for the lattice top.
7. Weave the strips over the filling, trim excess, and crimp edges to seal.
8. Bake for 50 minutes, or until the crust is golden and the filling is bubbly. Cool on a wire rack for at least 2 hours before serving.

Amazingly, the pie’s filling thickens perfectly as it cools, offering a juicy yet firm texture that pairs wonderfully with the crisp lattice. Serve it with a scoop of vanilla ice cream for a delightful contrast, or enjoy a slice as is to fully appreciate the blackberries’ natural zest.

Gluten-Free Blackberry Pie

This season’s bounty brings us a Gluten-Free Blackberry Pie that marries the juiciness of ripe blackberries with a buttery, flaky crust, creating a dessert that’s as visually stunning as it is delicious.

Ingredients

• Gluten-free flour – 2 cups
• Cold butter – 1 cup
• Ice water – 4 tbsp
• Blackberries – 4 cups
• Sugar – 1 cup
• Cornstarch – 2 tbsp

Instructions

1. Preheat your oven to 375°F to ensure it’s ready for baking.
2. In a large bowl, mix gluten-free flour and cold butter until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Tip: Handle the dough as little as possible to keep it flaky.
4. Divide the dough in half, roll out one half to fit a 9-inch pie dish, and trim the edges.
5. In another bowl, gently toss blackberries with sugar and cornstarch until evenly coated. Tip: Use fresh, ripe blackberries for the best flavor and texture.
6. Pour the blackberry mixture into the pie crust, spreading it evenly.
7. Roll out the remaining dough and place it over the filling, sealing the edges. Cut slits in the top to allow steam to escape.
8. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie dish to catch any drips.

The pie emerges from the oven with a golden crust that gives way to a luscious, jammy blackberry filling. Serve it warm with a scoop of vanilla ice cream for a delightful contrast of temperatures and textures.

Vegan Blackberry Pie

Unveiling the perfect blend of tart and sweet, this Vegan Blackberry Pie is a summer delight that promises to dazzle with its vibrant hues and luscious filling. Crafted with minimal ingredients, it’s a testament to how simplicity can yield the most exquisite flavors.

Ingredients

• Blackberries – 4 cups
• Sugar – 1 cup
• Flour – 1/4 cup
• Vegan pie crust – 2
• Lemon juice – 1 tbsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a large bowl, gently mix the blackberries, sugar, flour, and lemon juice until the blackberries are evenly coated. Tip: Avoid overmixing to keep the blackberries whole.
3. Roll out one vegan pie crust and place it into a 9-inch pie dish, pressing it gently against the bottom and sides.
4. Pour the blackberry mixture into the pie crust, spreading it evenly.
5. Cover the filling with the second pie crust, sealing the edges by crimping them with a fork or your fingers. Tip: Cut a few slits on the top crust to allow steam to escape.
6. Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. Tip: Place a baking sheet under the pie dish to catch any drips.
7. Remove the pie from the oven and let it cool for at least 2 hours before serving to allow the filling to set.

Flaky, buttery crust encases a jammy, vibrant filling that bursts with the essence of summer. Serve this pie slightly warm with a scoop of vegan vanilla ice cream for a contrasting temperature and texture that elevates the experience.

Blackberry Cream Pie

Nothing heralds the arrival of summer quite like the luscious, deep purple hue of ripe blackberries, and our Blackberry Cream Pie is a celebration of this seasonal jewel. Encased in a flaky, buttery crust, the velvety cream filling punctuated with bursts of tart blackberries is a study in contrasts that will delight the senses.

Ingredients

• Pie crust – 1 (9-inch)
• Blackberries – 2 cups
• Heavy cream – 1 cup
• Sugar – ¾ cup
• Cornstarch – 2 tbsp
• Vanilla extract – 1 tsp
• Salt – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. Roll out the pie crust and fit it into a 9-inch pie dish, trimming any excess dough from the edges.
3. In a medium bowl, gently toss the blackberries with ¼ cup of sugar and set aside to macerate for 10 minutes.
4. In another bowl, whisk together the remaining sugar, cornstarch, and salt to eliminate any lumps.
5. Gradually whisk in the heavy cream and vanilla extract until the mixture is smooth and homogenous.
6. Strain the macerated blackberries, reserving the juices, and spread the berries evenly over the bottom of the pie crust.
7. Pour the cream mixture over the blackberries, ensuring it seeps into all the nooks and crannies.
8. Bake for 45-50 minutes, or until the filling is set and the crust is golden brown. Tip: Shield the crust edges with foil if they brown too quickly.
9. Allow the pie to cool completely on a wire rack before serving to let the filling firm up. Tip: For cleaner slices, chill the pie for an hour before cutting.
10. Drizzle the reserved blackberry juices over each slice for an extra burst of flavor. Tip: Serve with a dollop of whipped cream to complement the pie’s richness.

Marvel at the contrast between the creamy filling and the juicy blackberries, a harmony of textures and flavors that epitomizes summer. This pie shines as the centerpiece of any picnic or dinner party, especially when garnished with fresh mint leaves for a touch of elegance.

Blackberry and Peach Pie

Magical combinations often lead to the most memorable dishes, and this Blackberry and Peach Pie is no exception. Merging the tartness of blackberries with the sweetness of peaches creates a symphony of flavors encased in a flaky, buttery crust, perfect for any summer gathering.

Ingredients

• Flour – 2 cups
• Salt – 1 tsp
• Butter – 1 cup, chilled and diced
• Water – 6 tbsp, ice-cold
• Blackberries – 2 cups
• Peaches – 3, peeled and sliced
• Sugar – 1 cup
• Cornstarch – 2 tbsp

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix flour and salt. Add butter, using your fingers to blend until the mixture resembles coarse crumbs.
3. Gradually add water, 1 tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough will make it tough.
4. Divide the dough in half, shape into disks, wrap in plastic, and refrigerate for 30 minutes.
5. In another bowl, gently toss blackberries, peaches, sugar, and cornstarch until evenly coated.
6. Roll out one dough disk on a floured surface to fit a 9-inch pie dish. Transfer and trim the edges.
7. Pour the fruit mixture into the crust. Roll out the second dough disk and place over the filling. Seal and crimp the edges. Cut slits on top for ventilation.
8. Bake for 45-50 minutes, until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.
9. Let the pie cool on a wire rack for at least 2 hours before serving. Tip: This allows the filling to set properly.

Kindly note the contrast between the juicy, vibrant filling and the crisp, golden crust makes each bite a delight. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Blackberry and Rhubarb Pie

Captivating the essence of summer, this Blackberry and Rhubarb Pie combines the tartness of rhubarb with the sweetness of blackberries, encased in a flaky, buttery crust that promises to delight the senses.

Ingredients

• Flour – 2 cups
• Salt – 1 tsp
• Butter – 1 cup, chilled and diced
• Ice water – 6 tbsp
• Blackberries – 2 cups
• Rhubarb – 2 cups, diced
• Sugar – 1 cup
• Cornstarch – 3 tbsp

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix flour and salt. Add butter and blend until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tbsp at a time, until the dough comes together. Tip: Handle the dough as little as possible to keep it flaky.
4. Divide the dough in half, shape into disks, wrap in plastic, and refrigerate for 30 minutes.
5. In another bowl, combine blackberries, rhubarb, sugar, and cornstarch. Let sit for 15 minutes.
6. Roll out one dough disk to fit a 9-inch pie plate. Transfer the dough to the plate.
7. Pour the fruit mixture into the crust. Roll out the second dough disk and place over the filling. Trim and crimp the edges. Tip: Cut slits in the top crust to allow steam to escape.
8. Bake for 50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie to catch any drips.

Sumptuously tangy and sweet, this pie boasts a contrast of textures from the juicy filling to the crisp crust. Serve warm with a scoop of vanilla ice cream for an irresistible dessert that celebrates the season’s bounty.

Blackberry and Chocolate Pie

Amidst the bounty of summer’s ripe offerings, the Blackberry and Chocolate Pie emerges as a sublime celebration of contrasting flavors, where the tartness of fresh blackberries meets the velvety richness of dark chocolate, all encased in a buttery, flaky crust.

Ingredients

• Blackberries – 2 cups
• Dark chocolate – 1 cup, chopped
• Pie crust – 1, pre-made
• Sugar – ½ cup
• Cornstarch – 2 tbsp
• Butter – 2 tbsp, unsalted
• Egg – 1, beaten

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking.
2. In a large bowl, gently toss the blackberries with sugar and cornstarch until evenly coated, being careful not to crush the berries.
3. Spread the chopped dark chocolate evenly over the bottom of the pie crust, creating a rich layer that will melt into the berries.
4. Pour the blackberry mixture over the chocolate, ensuring an even distribution throughout the crust.
5. Dot the top of the blackberry mixture with small pieces of butter to add a luscious richness as it bakes.
6. Cover the pie with a second crust or lattice, sealing the edges by crimping with a fork or your fingers, then brush the top with beaten egg for a golden finish.
7. Bake for 45-50 minutes, or until the crust is deeply golden and the filling is bubbling through the vents.
8. Allow the pie to cool on a wire rack for at least 2 hours before slicing, letting the filling set perfectly.

Just as the first bite reveals the harmonious blend of juicy blackberries and molten chocolate, the crisp crust offers a delightful contrast. Serve slightly warm with a scoop of vanilla ice cream for an indulgent twist on this classic dessert.

Blackberry and Almond Pie

Perfectly balancing the tartness of summer blackberries with the subtle sweetness of almonds, this pie is a celebration of seasonal flavors encased in a buttery, flaky crust.

Ingredients

• Flour – 2 cups
• Salt – ½ tsp
• Butter – 1 cup, chilled and diced
• Ice water – ¼ cup
• Blackberries – 4 cups
• Sugar – 1 cup
• Almond extract – 1 tsp
• Cornstarch – 2 tbsp
• Egg – 1, beaten

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, mix flour and salt. Cut in butter until mixture resembles coarse crumbs.
3. Gradually add ice water, stirring until dough forms. Tip: Handle the dough as little as possible to keep it tender.
4. Divide dough in half. Roll out one half on a floured surface to fit a 9-inch pie plate.
5. Place rolled dough in pie plate, trimming edges to leave a 1-inch overhang.
6. In another bowl, gently toss blackberries with sugar, almond extract, and cornstarch.
7. Pour blackberry mixture into the pie crust.
8. Roll out remaining dough and place over filling. Trim, seal, and flute edges. Cut slits in top for steam to escape.
9. Brush top with beaten egg for a golden finish. Tip: For extra crunch, sprinkle sliced almonds on top before baking.
10. Bake for 45-50 minutes, until crust is golden and filling is bubbly. Tip: Place a baking sheet under the pie to catch any drips.

Juxtaposing the crisp, golden crust with the juicy, vibrant filling, this pie offers a delightful contrast in every bite. Serve it warm with a scoop of vanilla ice cream for an indulgent treat that highlights the blackberries’ natural acidity and the almonds’ nutty depth.

Blackberry and Lemon Pie

Amidst the warmth of summer, a Blackberry and Lemon Pie emerges as the quintessential dessert, blending the tartness of fresh blackberries with the zesty brightness of lemon, all encased in a flaky, buttery crust.

Ingredients

• Flour – 2 cups
• Butter – 1 cup, chilled and diced
• Sugar – 1 cup
• Salt – ½ tsp
• Blackberries – 3 cups
• Lemon zest – from 2 lemons
• Lemon juice – ¼ cup
• Cornstarch – 3 tbsp

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine flour, sugar, and salt. Add diced butter and mix until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tbsp at a time, until the dough comes together. Tip: Handle the dough as little as possible to ensure a flaky crust.
4. Divide the dough in half, roll out one half to fit a 9-inch pie dish, and trim the edges.
5. In another bowl, gently mix blackberries, lemon zest, lemon juice, and cornstarch until well combined. Tip: Let the filling sit for 10 minutes to allow the flavors to meld.
6. Pour the blackberry mixture into the pie crust. Roll out the remaining dough, place it over the filling, and seal the edges. Cut slits on top for ventilation.
7. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any spills.

Unveiling a pie that’s a harmonious blend of sweet and tart, the Blackberry and Lemon Pie boasts a juicy filling with a crisp, golden crust. Serve it warm with a scoop of vanilla ice cream for a delightful contrast of temperatures and textures.

Blackberry and Custard Pie

This season’s most luxurious dessert, Blackberry and Custard Pie, combines the tartness of fresh blackberries with the creamy sweetness of custard, all encased in a flaky, buttery crust. Perfect for summer gatherings, this pie is as visually stunning as it is delicious.

Ingredients

• Pie crust – 1 (9-inch)
• Blackberries – 2 cups
• Sugar – ¾ cup
• Eggs – 3
• Heavy cream – 1 cup
• Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. Place the pie crust in a 9-inch pie dish, trimming any excess dough from the edges.
3. In a bowl, gently toss the blackberries with ¼ cup of sugar and spread them evenly over the pie crust.
4. In another bowl, whisk together the eggs, remaining ½ cup of sugar, heavy cream, and vanilla extract until smooth.
5. Pour the custard mixture over the blackberries, ensuring it seeps into the berries without overflowing.
6. Bake for 45-50 minutes, or until the custard is set and the crust is golden brown. Tip: Cover the edges with foil if they brown too quickly.
7. Allow the pie to cool at room temperature for at least 2 hours before serving. Tip: This rest period helps the custard set perfectly.
8. For an extra touch, serve with a dollop of whipped cream or a sprinkle of powdered sugar. Tip: Chilling the pie before serving enhances its flavors.

Exquisite in every bite, this Blackberry and Custard Pie offers a delightful contrast between the juicy berries and the smooth custard. The flaky crust adds a satisfying crunch, making it a memorable dessert for any occasion.

Blackberry and Coconut Pie

Perfectly balancing the tartness of blackberries with the creamy sweetness of coconut, this pie is a summer dessert dream. Its flaky crust and lush filling promise a delightful contrast in every bite.

Ingredients

• Pie crust – 2 (9-inch)
• Blackberries – 3 cups
• Sugar – 1 cup
• Coconut milk – 1 cup
• Cornstarch – 3 tbsp
• Butter – 2 tbsp

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, gently toss the blackberries with sugar and cornstarch until evenly coated.
3. Pour the coconut milk over the blackberry mixture, stirring carefully to combine without crushing the berries.
4. Roll out one pie crust and fit it into a 9-inch pie dish, trimming any excess dough.
5. Pour the blackberry filling into the crust, dotting the top with small pieces of butter.
6. Cover with the second pie crust, sealing the edges by crimping with a fork or your fingers. Cut a few slits in the top to allow steam to escape.
7. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
8. Let the pie cool on a wire rack for at least 2 hours before serving to allow the filling to set.

Unbelievably rich in flavor, this pie offers a juicy burst of blackberries complemented by the subtle creaminess of coconut. Serve it slightly warm with a scoop of vanilla ice cream for an irresistible contrast of temperatures and textures.

Blackberry and Lime Pie

Vibrant and refreshing, this Blackberry and Lime Pie combines the tartness of fresh limes with the sweet, juicy burst of blackberries, all encased in a buttery, flaky crust that promises to delight the senses.

Ingredients

• Pie crust – 1 (9-inch)
• Blackberries – 2 cups
• Lime juice – ½ cup
• Sugar – ¾ cup
• Cornstarch – 3 tbsp
• Butter – 2 tbsp
• Egg – 1 (for egg wash)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Roll out the pie crust and fit it into a 9-inch pie dish, trimming any excess dough from the edges.
3. In a large bowl, gently toss the blackberries with sugar and cornstarch until evenly coated.
4. Pour the blackberry mixture into the prepared pie crust, then drizzle with lime juice.
5. Dot the top of the filling with small pieces of butter.
6. Brush the edges of the pie crust with beaten egg for a golden finish.
7. Bake in the preheated oven for 45-50 minutes, or until the crust is golden and the filling is bubbly.
8. Allow the pie to cool on a wire rack for at least 2 hours before serving to let the filling set.

Whisking together the sharpness of lime with the sweetness of blackberries, this pie offers a perfect balance of flavors. The crust, golden and crisp, provides a delightful contrast to the soft, jammy filling. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Blackberry and Ginger Pie

Elegantly combining the tartness of summer blackberries with the warm spice of ginger, this pie is a celebration of contrasting flavors that come together in perfect harmony. The buttery, flaky crust encases a vibrant filling, offering a dessert that’s as visually stunning as it is delicious.

Ingredients

• Flour – 2 cups
• Salt – ½ tsp
• Butter – 1 cup, chilled and diced
• Water – ¼ cup, ice-cold
• Blackberries – 4 cups
• Sugar – 1 cup
• Ginger – 1 tbsp, freshly grated
• Cornstarch – 2 tbsp

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix flour and salt. Add butter, using your fingers to rub it into the flour until the mixture resembles coarse crumbs.
3. Gradually add water, stirring until the dough just comes together. Tip: Handle the dough as little as possible to ensure a flaky crust.
4. Divide the dough in half, shape into discs, wrap in plastic, and chill for 30 minutes.
5. Roll out one disc on a floured surface to fit a 9-inch pie dish. Trim the edges, leaving a 1-inch overhang.
6. In another bowl, gently toss blackberries with sugar, ginger, and cornstarch until evenly coated.
7. Pour the blackberry mixture into the pie crust. Roll out the second disc and place over the filling. Seal and crimp the edges. Cut slits in the top for ventilation.
8. Bake for 45-50 minutes, until the crust is golden and the filling is bubbling. Tip: Place a baking sheet under the pie to catch any drips.
9. Let the pie cool on a wire rack for at least 2 hours before serving. Tip: This allows the filling to set properly.

With its luscious, jam-like filling and crisp, golden crust, this Blackberry and Ginger Pie is a testament to the beauty of simple ingredients transformed. Serve it warm with a scoop of vanilla ice cream for a delightful contrast of temperatures and textures.

Blackberry and Cinnamon Pie

Whispering the essence of summer through its flaky crust and juicy filling, this Blackberry and Cinnamon Pie is a harmonious blend of tart and sweet, elevated by the warm spice of cinnamon. Perfect for any gathering, it promises to be the showstopper of your dessert table.

Ingredients

• Blackberries – 4 cups
• Sugar – 1 cup
• Cinnamon – 1 tsp
• Flour – 2 tbsp
• Pie crust – 2 (9-inch)
• Butter – 2 tbsp, cubed
• Egg – 1, beaten

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking.
2. In a large bowl, gently mix blackberries, sugar, cinnamon, and flour until the blackberries are evenly coated. Tip: Avoid overmixing to keep the blackberries whole.
3. Place one pie crust in a 9-inch pie dish, pressing it gently against the bottom and sides.
4. Pour the blackberry mixture into the crust, then dot the top with cubed butter for added richness.
5. Cover with the second pie crust, sealing the edges by crimping with a fork or your fingers. Tip: Cut a few slits on the top crust to allow steam to escape.
6. Brush the top crust with beaten egg for a golden finish. Tip: For an extra glossy crust, you can sprinkle a little sugar on top before baking.
7. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.

Presenting a delightful contrast between the crisp, buttery crust and the soft, spiced blackberry filling, this pie is best served warm with a scoop of vanilla ice cream. The cinnamon’s warmth subtly enhances the blackberries’ natural sweetness, making each bite a memorable experience.

Blackberry and Hazelnut Pie

Yearning for a dessert that marries the tartness of summer berries with the rich, nutty undertones of hazelnuts? This Blackberry and Hazelnut Pie is a sublime choice, offering a perfect balance of flavors and textures that will elevate any dining experience.

Ingredients

• Blackberries – 2 cups
• Hazelnuts – 1 cup, chopped
• Flour – 1 1/2 cups
• Sugar – 3/4 cup
• Butter – 1/2 cup, cold and cubed
• Salt – 1/4 tsp
• Ice water – 4 tbsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, mix flour, sugar, and salt. Tip: Keeping the butter cold is crucial for a flaky crust.
3. Add the cubed butter to the dry ingredients. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
4. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough can make it tough.
5. Roll out the dough on a floured surface to fit a 9-inch pie dish. Trim and crimp the edges for a decorative finish.
6. In another bowl, gently toss blackberries and chopped hazelnuts with 1/4 cup of sugar. Tip: This step enhances the natural flavors without making the filling too sweet.
7. Pour the filling into the prepared crust, spreading it evenly.
8. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly.

Combining the juicy burst of blackberries with the crunch of hazelnuts, this pie offers a delightful contrast in every bite. Serve it warm with a scoop of vanilla ice cream for an indulgent treat that’s sure to impress.

Blackberry and Vanilla Pie

Delight in the harmonious blend of tart blackberries and sweet vanilla encased in a flaky, buttery crust with this Blackberry and Vanilla Pie. Perfect for summer gatherings, this dessert is a testament to the beauty of simple ingredients coming together to create something extraordinary.

Ingredients

• Flour – 2 cups
• Salt – 1 tsp
• Butter – 1 cup, chilled
• Water – 6 tbsp, ice-cold
• Blackberries – 4 cups
• Sugar – 1 cup
• Vanilla extract – 2 tsp
• Cornstarch – 3 tbsp

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, mix flour and salt. Cut in butter until mixture resembles coarse crumbs.
3. Gradually add water, 1 tbsp at a time, mixing until dough just comes together. Tip: Handle the dough as little as possible to ensure a flaky crust.
4. Divide dough in half. Roll out one half on a floured surface to fit a 9-inch pie dish. Trim edges.
5. In another bowl, gently toss blackberries with sugar, vanilla extract, and cornstarch. Tip: Let the mixture sit for 10 minutes to draw out the juices.
6. Pour the blackberry mixture into the pie crust. Roll out the remaining dough and place over the filling. Seal and crimp edges. Cut slits in the top for steam to escape.
7. Bake for 50 minutes, or until crust is golden and filling is bubbly. Tip: Place a baking sheet under the pie to catch any drips.

Now, this pie boasts a crisp, golden crust with a juicy, vibrant filling that strikes the perfect balance between sweet and tart. Serve it warm with a scoop of vanilla ice cream for an indulgent treat that highlights the essence of summer.

Blackberry and Maple Pie

Yield to the allure of summer’s bounty with this Blackberry and Maple Pie, a harmonious blend of juicy blackberries and rich maple syrup encased in a flaky, buttery crust. Perfect for those warm evenings when dessert should be as effortless as it is impressive.

Ingredients

• Blackberries – 4 cups
• Maple syrup – ½ cup
• Flour – 2 cups
• Butter – 1 cup, chilled and diced
• Salt – ½ tsp
• Ice water – 6 tbsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, mix the flour and salt. Add the diced butter, using your fingers to rub it into the flour until the mixture resembles coarse crumbs. Tip: Keep the butter cold for a flakier crust.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough can make it tough.
4. Divide the dough in half, flatten into disks, wrap in plastic, and chill for at least 30 minutes. This rest period helps prevent shrinkage during baking.
5. Roll out one disk on a floured surface to fit a 9-inch pie dish. Trim the edges, leaving a 1-inch overhang.
6. In another bowl, gently toss the blackberries with maple syrup. Tip: For a thicker filling, let the mixture sit for 10 minutes to allow the berries to release their juices.
7. Pour the blackberry mixture into the pie crust. Roll out the second dough disk and place it over the filling. Seal and crimp the edges, then cut slits in the top to vent.
8. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Let cool on a wire rack for at least 2 hours before serving to allow the filling to set.

Unveil a pie where the tartness of blackberries meets the sweetness of maple syrup, all wrapped in a crust that’s irresistibly tender. Serve it warm with a scoop of vanilla ice cream for a contrast of temperatures that elevates every bite.

Blackberry and Walnut Pie

Few desserts capture the essence of summer quite like a Blackberry and Walnut Pie, with its flaky crust encasing a juicy, nutty filling that’s both rustic and refined.

Ingredients

• Blackberries – 3 cups
• Walnuts – 1 cup, chopped
• Flour – 2 cups
• Sugar – 1 cup
• Butter – ½ cup, cold and cubed
• Salt – ½ tsp
• Ice water – 4 tbsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, mix flour and salt. Add cubed butter, using your fingers to blend until the mixture resembles coarse crumbs. Tip: Keep the butter cold for a flakier crust.
3. Gradually add ice water, one tablespoon at a time, stirring until the dough just comes together. Tip: Overworking the dough can make it tough.
4. Divide the dough in half, flatten into disks, wrap in plastic, and chill for 30 minutes.
5. Roll out one disk on a floured surface to fit a 9-inch pie dish. Trim the edges, leaving a 1-inch overhang.
6. In another bowl, gently toss blackberries, walnuts, and sugar. Spoon into the pie crust.
7. Roll out the second dough disk and place over the filling. Seal and crimp the edges. Cut slits in the top for steam to escape. Tip: Brushing the top with milk gives a golden finish.
8. Bake for 45-50 minutes, until the crust is golden and the filling bubbles.

Sumptuously rich with a contrast of tart blackberries and earthy walnuts, this pie offers a delightful crunch in every bite. Serve it warm with a scoop of vanilla ice cream for an indulgent treat.

Blackberry and Honey Pie

Just as summer reaches its peak, the ‘Blackberry and Honey Pie’ emerges as a testament to the season’s bounty, blending the tartness of fresh blackberries with the golden sweetness of honey in a flaky, buttery crust that promises to delight the senses.

Ingredients

• Flour – 2 cups
• Salt – ½ tsp
• Butter – 1 cup, chilled and diced
• Ice water – ¼ cup
• Blackberries – 4 cups
• Honey – ½ cup
• Cornstarch – 2 tbsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, mix flour and salt. Add chilled butter, using your fingers to blend until the mixture resembles coarse crumbs.
3. Gradually add ice water, stirring until the dough comes together. Tip: Handle the dough as little as possible to keep it flaky.
4. Divide the dough in half, rolling out one half to fit a 9-inch pie dish. Trim the edges, leaving a 1-inch overhang.
5. In another bowl, gently toss blackberries with honey and cornstarch until evenly coated. Tip: Fresh blackberries work best for a vibrant filling.
6. Pour the blackberry mixture into the pie crust, spreading it evenly.
7. Roll out the remaining dough to create a lattice top or a full crust with vent holes. Seal and crimp the edges.
8. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.
9. Allow the pie to cool for at least 2 hours before serving to let the filling set.

Marvel at the contrast between the crisp, golden crust and the juicy, fragrant filling, where each bite offers a perfect balance of sweetness and tartness. Serve slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream to elevate this summer dessert to new heights.

Blackberry and Mint Pie

Just imagine the perfect summer dessert: a Blackberry and Mint Pie that combines the juicy tartness of fresh blackberries with the refreshing coolness of mint, all encased in a flaky, buttery crust. This elegant dessert is not only a feast for the eyes but also a delightful surprise for the palate, making it the ideal centerpiece for any summer gathering.

Ingredients

• Blackberries – 4 cups
• Fresh mint leaves – ¼ cup, finely chopped
• Sugar – 1 cup
• Flour – 2 tbsp
• Pie crust – 2 (9-inch), pre-made
• Egg – 1, beaten

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the pie.
2. In a large bowl, gently mix the blackberries, chopped mint, sugar, and flour until the blackberries are evenly coated. Tip: Avoid overmixing to keep the blackberries intact.
3. Place one pie crust in a 9-inch pie dish, pressing it gently against the bottom and sides. Tip: For a flakier crust, chill the pie dish with the crust for 10 minutes before filling.
4. Pour the blackberry mixture into the pie crust, spreading it evenly.
5. Cover the filling with the second pie crust, sealing the edges by crimping them with a fork or your fingers. Cut a few slits on the top crust to allow steam to escape.
6. Brush the top crust with the beaten egg for a golden finish. Tip: For an extra shiny crust, you can sprinkle a little sugar on top before baking.
7. Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.

A slice of this Blackberry and Mint Pie offers a delightful contrast between the crisp, golden crust and the soft, juicy filling, with the mint adding a surprising burst of freshness. Serve it warm with a scoop of vanilla ice cream for an irresistible summer treat.

Conclusion

Just imagine the delight of biting into a slice of homemade blackberry pie, with its perfect balance of sweet and tart flavors. Our roundup of 22 delicious recipes offers something for every home cook to explore. We’d love to hear which one becomes your favorite—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for fellow pie enthusiasts to discover.