Blackberry Pie is one of the easiest pie recipes and perfect for summer berry season! You can make this pie with fresh or frozen berries and choose your topping: lattice, double crust or crumble topping.
When I was young, my Aunt and Uncle lived in Washington. They’d come down every August to visit and my aunt would make a two crust blackberry pie. My dad was practically salivating two full weeks beforehand in anticipation. Blackberry is his favorite.
Every August when Jordan was little we’d go blackberry picking up in Auburn (here in California). There is a farm that grows blackberry pushes without thorns so it’s a fun day trip for the kids to go and pick berries. Whenever we’d go I’d come home and make a blackberry pie, often for my dad.
What’s great about this recipe is that it’s a versatile berry pie – use any combination of berries that you have – but we love making it as a simple blackberry pie. Today I’m going to show you step-by-step how to make a lattice top crust (although I have a video on how to do that). Sometimes photos are easier to watch than a full video!
A Blackberry Pie is one of best summer pie recipes, perfect with a lattice or crumble topping!
Make a thick blackberry pie filling with cornstarch.
I make all my fruit/berry pies with the same basic recipe and it works. I find that a blackberry pie with cornstarch really is the way to go; flour doesn’t thicken the filling enough. The ratio of sugar to filling is also very important: I use 5 cups of fruit to 2/3 cup of sugar. Any more sugar than that and you’re going to get a pie that doesn’t set properly.
Berry pies can be made with frozen or fresh fruit!
This is one of the things I love about making fruit pies with my recipe: you can use fresh or frozen fruit.
If blackberries are in season, by all means, make this a fresh blackberry pie. To prepare your berries just wash and drain them and remove any stems.
If you want to make a pie when fruit isn’t in season you can definitely use frozen blackberries to make this recipe. Simply thaw and drain frozen berries. Be sure to drain them very well so there is no extra liquid in your filling.
I really do think that this recipe produces the best blackberry pie filling!
Chunks of sweetened juicy blackberries with my all butter pie crust just make for the perfect summer pie.
How do you top Blackberry Pie?
Start with a bottom crust using my all butter pie crust or one from the refrigerated section of the grocery store. (Either works, I won’t tell!) Then choose what kind of topping you want:
How to make a lattice topped pie:
Now, making a lattice-top pie might feel confusing. And I bet if you’ve ever read directions on how to make one your head started to hurt and your eyes crossed. Parallel strips and perpendicular folds and what the what now?
First, you need pie crust. May I suggest my favorite all-butter pie crust? You just need to double that recipe. Go ahead and click the link and print that. You’ll need it to make the pie.
You can also use a box of 2 refrigerated pie crusts. My favorite brand is Pillsbury. Please spring for the brand name here – the rest don’t hold a candle.
You’re going to divide your doubled dough into two pieces. Roll one out and line your pie plate. Then roll the other into a circle. Chill them both for 30 minutes.
Then go scream at your kid because you need a ruler right now and she stole yours so she better go find you one.
Cut your pie crust circle into 1/2-3/4″ strips. You can use a ruler and a knife or a pizza cutter. I use a ruler because I can’t even draw a straight line while using one. Using a pizza cutter without a guide would have made a really laughable lattice.
It looks like that when you’re done. Chill this again. All the touching and cutting makes it too soft.
This is where it gets fun. Fill the pie plate with your fruit. Then you’re going to place strips of crust onto your pie, spaced 1/2-3/4″ apart. Be sure to use every other strip of the pie crust. When you’re done, what’s left of the strips will look like this:
See? Every other strip. That way you’re assured that when your’e going the other way, you’ll have enough that will be long enough. Make sense?
Okay, now we’re going to to the weaving for the lattice.
Peel back every other strip as shown. Lay one strip perpendicular (at a 90° angle) to the strips already on the pie. Start at one end and start with the shortest strip.
Refold the ones that are peeled back.
Then, working from the other end of the pie, peel back the opposite strips than you did the first time.
Lay another strip perpendicular, and re-roll the other ones down over it.
Continue doing this pattern until you’ve used all the strips.
Then fold up your edges of crust (there is probably some hanging over the pie plate).
Crimp the crust as desired.
There you have it – a lattice-top pie!
I brush my lattice topped pie with egg wash to get it nice and golden.
See how easy that was? I love this pie, truly, and I’m not even a blackberry fan. The berries are juicy and sweet and the crust is perfect on the top and the bottom.
Lattice-top pies are show-stoppers, I think. They’re so beautiful people can’t help but ooh and ahh.
How do you know when a berry pie is done?
When the crust is golden on top and the filling is bubbly, then the pie is done. To make sure to avoid a soggy bottom crust, I always bake my pie for 10 minutes at 425°F and then lower the oven temperature for the rest of the baking. I also bake the pie on a cookie sheet to prevent an oven mess if it spills over but also to help conduct heat on the bottom of the pie plate.
My berry pie is too liquidy, what did I do wrong?
This pie recipe should produce a perfectly set pie. If it’s too liquidy, then the following things may have happened:
- You cut it too soon. You should let it cool completely – and even chill it – before slicing. (For these photos, I didn’t wait long enough!)
- Is the pie a day or two old? The berries will weep the longer they sit.
- Did you use enough cornstarch?
- Did you drain your berries – especially frozen ones – completely?
- Did you use too much sugar?
Any of those things will cause a berry pie to weep, so double check!
Other favorite fruit pies:
Tools for success:
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Blackberry Pie with Lattice Tutorial
- 2 recipes all butter pie crust from a package or from scratch
- 5 cups blackberries fresh or frozen; if frozen, make sure to thaw and drain them
- 2/3 cup granulated sugar plus more for sprinkling
- 1 tablespoon lemon juice
- 1/4 teaspoon ground cinnamon
- 4 tablespoons cornstarch
- 1 egg for eggwash
- Roll out your two pie crusts into circles with approximately 9-10” diameter. Place one pie crust in your 9” pie plate (standard size, not deep dish). Chill both the pie plate and the rolled out pie crust for at least 30 minutes.
- Remove the rolled out pie crust from the refrigerator. Slice it into strips, about 1/2-3/4” per strip. Chill for 10 more minutes.
- Make your filling: mix the berries, sugar, lemon juice, cinnamon, and cornstarch in a medium bowl. Make sure your berries are thawed and drained before using them so your pie isn’t too liquidy.
- Place the berries in the chilled pie plate.
- Remove the sliced crust from the refrigerator. Starting at one edge of the pie, use every other strip from the cut slices and place them equally distant from each other on your pie (space them about the same distance as the width of each strip).
- Starting at one end of the pie, fold back every other strip and place the shortest remaining strip perpendicular to the strips already on the pie. Lay the folded strips flat.
- Now, working at the opposite end of the pie, fold back the strips you didn’t fold back the first time. Take the next smallest strip of crust and place it parallel to the strip you just put down. Re-lay the folded strips flat.
- Continue this process until all the crust has been used. Crimp the edges of the pie as desired.
- Chill while the oven preheats to 425°F.
- Brush the crust with eggwash and sprinkle sugar on top. Bake on an cookie sheet (in case of spillover) for 10 minutes at 425°F then reduce the oven temperature to 350°F for an additional 35-45 minutes until the crust starts to turn golden brown. It won’t get fully golden but some parts will start to turn.
- Cool completely before slicing. To help the pie not run, it’s best to chill the cooled pie for a few hours before cutting.
- Serve with ice cream and/or whipped cream, for garnish.
Nutritional information not guaranteed to be accurate
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All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: August 15, 2019