The Best Blackberry Pie Recipe! An Old Fashioned Blackberry Pie that's made with fresh or frozen blackberries and a buttery homemade crust!
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This old fashioned blackberry pie is a classic dessert that is sure to become a new favorite in your kitchen, especially when fresh Summer blackberries are in season.
It's a simple, yet delicious dessert consisting of a flaky, buttery crust bursting with irresistible ripe blackberries.
If you've ever questioned if you can make a homemade pie, you will be shocked at how easy it is with this recipe!
Why this is The Best Blackberry Pie recipe
- Easy to make: If you are overwhelmed by the thought of a homemade pie crust, don't be... Even the most novice cook can nail this recipe!
- Summer Dessert: Take advantage of the seasonal Summer blackberries! If you have extra berries, make our Blackberry Cobbler!
- Better than store bought pie: Once you try this, you'll never go back to a store bought pie!
Blackberry Pie ingredients
For the crust:
For the blackberry filling:
How to Make Blackberry Pie
- Make the crust: Whisk together the sour cream and egg yolk until combined, set aside.
- Combine the flour, sugar, and salt. Add the butter and mix until butter is in pea size pieces, do not over mix.
- Mix in half the egg mixture until combined, then add the remaining mixture until it comes together completely. Gather into two small balls, wrap with plastic wrap, and refrigerate for 30 minutes.
- Make the filling: Stir together filling ingredients and let sit for 10 minutes.
- Once you’re ready to bake, preheat oven to 350℉. Roll the dough out with a rolling pin until they’re both about 10” around. Place crust in a pie pan, and press into place gently. Trim excess dough from the edge.
- Fill the crust with the blackberry filling. Add the second pie crust on top and gently press. Flute the edges and place a slit in the center to vent.
- Bake for 35-45 minutes. Allow the pie to cool for at least 2 hours before slicing.
How to store Homemade Blackberry Pie
How long does blackberry pie last in the fridge? : Because the crust contains sour cream, butter, and eggs we do recommend refrigerating. If you don't plan on serving your blackberry pie right away, wrap it carefully and store it in the refrigerator after it's cooled.
The best practice is to not let baked goods with dairy or eggs in them sit out for longer than 2 hours. Check out this post on how to store pies after baking
Can I freeze Blackberry Pie?: Yes! Freeze the whole pie, or individual slices to enjoy at a later date. Let your pie harden in the freezer for 2 hours before wrapping it up and placing it in a freezer bag.
Your pie will last up to 4 months in the freezer. Thaw overnight in the refrigerator before serving.
Home Made Blackberry Pie substitutions and additions
Butter: Butter is essential to this recipe. We haven't tried it with dairy-free butter but it might work!
Sugar: We don't recommend substituting white sugar unless you have to, but white sugar can be used interchangeably with brown sugar. You can add 1 teaspoon of molasses to white sugar to make brown sugar. Check out this post on Sugar Substitutes for Baking for other ideas.
Eggs: We don't recommend substituting eggs, but you can read this article on Egg Substitutions for Baking if you need to substitute. Try it at your own risk!
Vanilla Extract: Helps to add flavor, we don't recommend substituting.
Home Made Blackberry Pie FAQs
Make sure to include the cornstarch in the filling to make sure the filling doesn't get runny but thickens.
The cornstarch and chilling the pie dough will help keep the crust from not getting soggy.
Due to the cornstarch, the filling should thicken while baking and cooling.
Other easy pie recipes:
Homemade Blackberry Pie
For the crust:
- In a small bowl, whisk together the sour cream and egg yolk until combined, set aside.
- In the work bowl of a food processor, pulse the flour, sugar, and salt a few times to combine.
- Add the butter and pulse until butter is in pea size pieces, about 10 pulses, do not over mix.
- Add half the sour cream and egg mixture and pulse about 5 times until combined, add the remaining sour cream mixture and pulse/process until it comes together completely.
- Gather the dough together into two small balls, wrap tightly with plastic wrap, refrigerate for 30 minutes.
- While the pie crust chills, make the filling.
- In a large bowl, stir together blackberries, brown sugar, cornstarch, cinnamon, vanilla extract and salt. Let the filling sit for 10 minutes.
- Once the pie crust has chilled and you’re ready to bake, preheat oven to 350℉.
- Roll the dough balls out with a rolling pin until they’re both about 10” around. Place the crust in a 9” pie pan, press into place gently. Trim excess dough from the edge.
- Fill the crust with the blackberry filling.
- Add the second pie crust on top and gently press so it lays flat against the filling. Flute the edges using your thumb and forefinger. Using a small paring knife place a slit in the center of the pie crust so it can vent.
- Bake for 35-45 minutes. Check the pie at 35 minutes and make sure the edges aren’t over-browning.
- You can cover with foil or a pie protector if it’s starting to get too brown. The filling should not be jiggly when finished cooking. Allow the pie to cool for at least 2 hours before slicing.