Sweet, juicy blackberry pie made from scratch — perfect when fresh berries are in season, and just as good with frozen berries. Flaky pastry and a scoop of vanilla ice cream make this an ideal blackberry pie recipe. 
Most home bakers reach for apple or blueberry pies, but blackberry pie is a delightful alternative. Blackberries bring a sweet-tart juiciness that pairs beautifully with a buttery, flaky crust. This recipe yields a filling that’s juicy without becoming runny, giving you the best of both worlds: plenty of berry flavor and a well-set filling.
Pie perfection.
Blackberry Pie Filling
For the filling you’ll need:
- 5 cups blackberries
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon zest
- 1–2 tablespoons fresh lemon juice
- 1 teaspoon ground cinnamon
This is a straightforward fruit pie filling. Lemon zest and lemon juice brighten the berries and lift their sweetness, while a hint of cinnamon gives the filling a warm, rustic note.
Why fruit pies runny — and how to thicken blackberry pie
Fruit pies become runny when the filling releases too much liquid. Starches are used to thicken the juices: some recipes use flour, others use cornstarch, and some call for tapioca. Cornstarch is a favorite here because it thickens more effectively than flour, so you need less and avoid any floury taste.
When you transfer the berries into the pie shell, avoid adding the excess liquid that settles at the bottom of the bowl — that extra moisture can make the crust soggy. Your pie will still be juicy without being watery.
You can use fresh or frozen berries. If using frozen, thaw them first and drain or blot away excess water before mixing with the other filling ingredients.
Blackberry Pie Crust
This pie requires a double crust — one for the bottom and one for the top. You can use your favorite homemade crust or a store-bought double crust (not a pre-baked shell). For the top, you can roll out a full crust and cut vents, or create a lattice for a classic look; vents are essential so steam can escape during baking. 
This blackberry pie is loaded with berries, sweet and juicy without getting too loose. Make it when blackberries are ripe, or keep frozen berries on hand for an anytime dessert. Either way, it’s worth making.
Blackberry Pie
Ingredients
Pie Crust (or use your favorite double crust or store-bought dough)
- 2 1/2 cups all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 cup unsalted butter, cold
- 1/2 cup shortening
- 6–8 tablespoons ice water
Blackberry Pie Filling
- 5 cups blackberries*
- 3/4 cup granulated sugar
- 1/4 cup cornstarch (add 2 extra tablespoons if using frozen berries)
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cinnamon
Egg Wash
- 1 large egg
- 2 teaspoons milk
Instructions
Pie Crust
- In a medium bowl, whisk together the flour, sugar, and salt.
- Cut the cold butter into small pieces.
- Cut the butter and shortening into the flour mixture using a pastry blender, two forks, or your fingers until pieces are smaller than a pea.
- Using a rubber spatula, add ice water 1 tablespoon at a time, gently stirring until the dough just comes together.
- Form the dough into a ball, making sure to incorporate any flour from the bottom of the bowl.
- Divide the dough in half and shape each half into a disc about 1/2–1 inch thick.
- Wrap each disc in plastic wrap and refrigerate at least 3 hours or up to 4 days.
Blackberry Pie Filling
- In a large bowl, combine the blackberries, cornstarch, sugar, lemon zest, lemon juice, and cinnamon.
- Stir gently until the berries are evenly coated and the mixture is combined.
Assemble the Pie
- Preheat the oven to 400°F (200°C).
- Remove the dough from the fridge and let it warm for 10–15 minutes so it’s easier to roll.
- On a well-floured surface, roll one disc into a 12-inch (30 cm) circle. Transfer it to a 9-inch pie plate.
- Spoon the blackberry filling into the crust using a slotted spoon, leaving behind any excess liquid.
- Roll out the second disc. For a full top crust: place it over the pie, trim excess, fold and crimp the edges, and cut an X or slits for steam. For a lattice: cut the dough into 1/2–3/4 inch strips and weave them over the pie, trim and crimp the edges.
- Whisk the egg and milk together and brush the top of the pie with the egg wash.
- Bake at 400°F for 20 minutes, then reduce the oven to 375°F and bake another 30 minutes. If the crust browns too quickly, tent the pie with foil and continue baking until done.
- Cool completely and let the pie rest at least 3 hours before slicing to allow the filling to set.
Notes
Store leftovers in the refrigerator.