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This homemade blackberry pie recipe is packed with juicy berries and topped with a sweet, crunchy streusel.
This pie pairs perfectly with a scoop of Homemade Vanilla Ice Cream or a dollop of fresh Whipped Cream!
BlackBerry Pie for the Win!
We love to enjoy yummy desserts all Summer long especially while BBQing and swimming by the pool. And though you may think of pies around the holidays, today’s Blackberry pie is an amazing summer dessert that we are obsessed with.
Because we love fresh berries (especially in the summertime) this blackberry-filled pie is a family favorite – along with our famous Triple Berry Pie.
Top it with Homemade Vanilla Ice Cream or Whipped Cream and you will be in summer heaven.
Why we love it:
- Seasonal delight. Take advantage of fresh seasonal blackberries, or use frozen berries to enjoy this delightful dessert all year round.
- Rustic appeal. The streusel topping adds a delightful crunch and homemade touch that makes this pie stand out from traditional fruit pies.
- All year long. The convenience of freezing unbaked or baked pies allows for enjoying this delectable treat whenever the craving strikes.
Ingredients
- fresh blackberries – use frozen berries. No need to thaw, just add to the saucepan and proceed.
- sugar
- lemon juice – freshly squeezed or from a bottle
- cornstarch – or instant tapioca
- all-purpose flour
- salt
- unsalted butter
- buttermilk – Homemade Buttermilk
How to make Blackberry Pie
- PREP. Preheat the oven to 350°F. Lightly grease a pie pan and set aside.
- FILLING. Add the berries, sugar, and lemon juice to a large saucepan and bring it to a simmer. Stir in the cornstarch and cook until thickened. Let cool to room temperature before assembling the pie.
- CRUST. See below or check out this homemade Pie Crust.
- STREUSEL. Whisk ingredients with a fork in a small bowl. Drizzle in the melted butter and whisk until the butter is blended in and the mixture is crumbly. Refrigerate until ready to use.
- ASSEMBLE. Use a rolling pin to roll the dough out on a lightly floured surface to fit your pie pan. Gently press the dough into the pie pan and roll or pinch the edges to form the crust. Pour the blackberry pie filling into the pie crust, spreading evenly. Sprinkle the streusel over the top in an even layer.
- BAKE. Bake for 55-60 minutes, or until the crust is golden brown, the streusel is browned, and the filling is bubbling and thick. Let cool completely before slicing and serving.
Recipe Tips
- Clean oven. Pies often bubble over. Place a baking sheet on the lower rack to catch any filling that drips over.
- Runny pie. The cornstarch will thicken the filling. When stirring it in the saucepan be sure that the sauce thickens. Add an extra tablespoon of cornstarch if worried, especially with frozen blackberries.
- Browned crust. If the crust is baking more quickly than the filling, use a pie shield, or strips of aluminum foil to wrap around the perimeter.
- Done. Using a glass pie dish will give a visual clue on how the crust is progressing. The filling should also have slow, thick bubbles for about 8 minutes.
- Tartness. For less sweet and more tart pie reduce the amount of sugar. Wild blackberries are more tart than store-bought berries.
- Top crust. Instead of using a streusel topping, make extra pie dough for a top crust. Roll out a large disk and stamp out some venting holes, or cut it into strips for a lattice top.
- Topping. Don’t forget to add a big scoop of Vanilla Ice Cream or a dollop of Cool Whip on top of your slice.
Storage Tips
- Freeze unbaked pie. Assemble the pie as directed, but do not bake it. Place the pie on a baking sheet and freeze until the filling is firm. Carefully wrap the entire pie in several layers of plastic wrap, followed by a layer of aluminum foil.
- Bake it directly from the freezer, adding 15-20 minutes to the baking time.
- Store baked pie. Let the pie cool at room temperature for about a day, then cover and refrigerate for up to 5 days or freeze for up to 3 months.
For More Recipes:
Blackberry Pie
This homemade blackberry pie recipe is packed with juicy berries and topped with a sweet, crunchy streusel.
Ingredients
for the filling:
- 6 cups fresh blackberries
- 1 cup sugar
- 1 tablespoon lemon juice
- ⅓ cup corn starch
for the pie crust:
- 1 cup flour
- ½ teaspoon salt
- ½ cup cold butter
- ¼ cup buttermilk, or milk plus a splash of vinegar
for the streusel:
- ½ cup flour
- 3 tablespoons sugar
- 3 tablespoons brown sugar
- 4 tablespoons melted butter
Instructions
- Preheat the oven to 350°F. Lightly grease a pie pan and set aside.
- To make the filling, add the berries, sugar, and lemon juice to a large saucepan and bring it to a simmer. Stir in the corn starch and cook until thickened. Let cool to room temperature before assembling the pie.
- While the filling is cooling, make the pie crust. In a medium bowl or the bowl of a stand mixer, mix the flour and salt. Grate the cold butter into the flour mixture, and cut in using a pastry blender or the paddle attachment, until the pieces of butter are no larger than pea sized. Add the buttermilk, and mix until the dough just starts to come together. Turn out onto a floured surface and gently work into a ball, handling as little as possible. Shape the dough into a disc. Wrap in plastic wrap and refrigerate at least twenty minutes, or until ready to use.
- To make the streusel, whisk the flour, sugar, and brown sugar together with a fork in a small bowl. Drizzle in the melted butter and whisk until the butter is blended in and the mixture is crumbly. Refrigerate until ready to use.
- To assemble the pie, roll the dough out on a lightly floured surface to fit your pie pan. Gently press the dough into the pie pan and roll or pinch the edges to form the crust. Pour the filling into the pie crust, spreading evenly. Sprinkle the streusel over the top in an even layer.
- Bake 55-60 minutes, or until the crust is golden brown, the streusel is browned, and the filling is bubbling and thick. Let cool completely before slicing and serving.
Video
Notes
Freeze unbaked pie. Assemble the pie as directed, but do not bake it. Place the pie on a baking sheet and freeze until the filling is firm. Carefully wrap the entire pie in several layers of plastic wrap, followed by a layer of aluminum foil.
Bake it directly from the freezer, adding 15-20 minutes to the baking time.
Store baked pie. Let the pie cool at room temperature for about a day, then cover and refrigerate for up to 5 days or freeze for up to 3 months.
Nutrition
Calories: 440kcal, Carbohydrates: 67g, Protein: 4g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 46mg, Sodium: 293mg, Potassium: 224mg, Fiber: 6g, Sugar: 40g, Vitamin A: 773IU, Vitamin C: 23mg, Calcium: 53mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This tastes so fruity and incredibly delicious! It’s a crowd favorite!
This just might be my all time favorite pie!! Everything about it was perfect- and I am not typically a great baker lol!
I made this pie with frozen blackberries and it turned out amazing! It was super simple to make and my whole family loved it. Can’t wait to make it again this summer when fresh berries are in season!