Blackberry Pie Recipe

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If you love fruity flavors in your desserts, it is likely you are a fan of blackberry pie. These tangy berries are perfectly balanced by a sweet pie crust when featured in this recipe. The berries are native to Europe but are grown year round in the United States and make the perfect addition to a pie.

Blackberries are highly beneficial to health. They are rich in vitamin C, a good source of fiber, rich in antioxidants and Vitamins K and A. They have also been shown to boost brain functioning.

Blackberries grow in low lying brambles and it is a popular summertime activity to pick them and enjoy their fresh taste. They grow and ripen from late spring to early fall, but peak season runs from July to August. Therefore, midsummer will be the perfect time to make your blackberry pie.

Of course, if you would like a taste of blackberries during the spring, winter or fall, you can always make one in the summer and freeze it to serve and enjoy later.

Blackberry pie can be made using several variations. You can replace the sugar with maple syrup or change the recipe up to make tarts or pastries. Of course, you can also completely replace the blackberries with another fruit, but that just wouldn’t be the same!

This recipe is very basic and includes simple ingredients like blackberries, sugar, milk and flour. To further simplify, you can use a premade pie crust, but for those who like to get more adventurous in the kitchen, we have provided links to two different recipes for pie crusts.

When it comes to summer desserts, there is nothing quite like blackberry pie to get you to fully enjoy the taste of the season. Serve with a dollop of whipped cream or a full scoop of vanilla ice cream and watch their faces light up when they see this delicious treat at their table.

Blackberry Pie

Filling Ingredients:

4 cups fresh blackberries
1/2 cup all-purpose flour
1/2 cup white sugar

Crust Ingredients:

Pastry for 2 crusts (recipe here)

2 Tablespoons milk
1/4 cup white sugar

Directions:

1. Combine 3 1/2 cups of the blackberries with the flour and sugar. Spoon the mixture into an unbaked pie shell.

2. Spread the remaining 1/2 cup berries on top of the sweetened berries, then cover with the remaining crust. Pinch edges to seal.

3. Brush the top crust with 2 Tablespoons milk, and sprinkle with 1/4 cup sugar.

4. Bake at 425 degrees F for 15 minutes, then turn the oven down to 375 degrees F. Bake for an additional 20 to 25 minutes.