There’s nothing quite like a homemade Easy Blackberry Pie fresh from the oven! With a buttery, flaky crust and a sweet-tart blackberry filling, this classic dessert is the perfect way to showcase fresh blackberries!

Easy Homemade Blackberry Pie Recipe!

There’s something special about a Homemade Blackberry Pie! With its flaky, buttery crust and sweet-tart blackberry filling, this classic dessert is the perfect way to celebrate fresh berries. Whether you’re serving it at a summer gathering, holiday dinner, or enjoying a slice with your afternoon coffee, blackberry pie delivers comforting, old-fashioned flavor in every bite!

One of the best things about this recipe is its simplicity. The filling comes together with just a handful of ingredients, allowing the natural sweetness and vibrant flavor of the blackberries to shine. Combined with a tender homemade crust, the result is a dessert that’s beautiful, delicious, and surprisingly easy to make!

Why this Recipe Works

Fresh Blackberries Shine – With 6 cups of blackberries, the filling is packed with natural berry flavor, creating a sweet tart taste that is rich and vibrant.

Cornstarch Creates a Perfectly Thick Filling – The cornstarch helps absorb excess juices released during baking, preventing a runny pie and making each slice easier to serve.

Cold Butter Makes a Flaky Crust – Using cold, diced butter creates pockets of steam as the pie bakes, resulting in a tender, flaky crust.

Simple Ingredients, Reliable Results – Every ingredient serves a purpose, making this recipe approachable for beginner bakers while delivering a pie that looks and tastes impressive.

Slice of easy blackberry pie served on a white plate with fresh blackberries

Ingredients You’ll Need for the Crust

2 1/2 cups Flour – Forms the base of the pie crust and provides structure.

1/2 tbsp Sugar – Adds a touch of sweetness to the crust.

1/2 tsp Salt – Enhances the overall flavor.

1 cup Butter (Cold & Diced) – Creates a rich, flaky texture.

7 tbsp Cold Water – Helps bring the dough together without overworking it.

1 Egg + 1 tbsp Water for Egg Wash – Gives the crust a beautiful golden brown finish.

Sugar for Sprinkling (Optional) – Adds a sweet, sparkly topping.

And the Filling

2 tbsp Water – Helps create the filling’s consistency.

2 tsp Lemon Juice – Brightens and balances the sweetness of the berries.

1 tsp Vanilla – Adds warmth and depth of flavor.

6 cups Blackberries – The star ingredient, providing sweet tart flavor and juicy texture.

3/4 cup Sugar – Sweetens the filling.

5 tbsp Cornstarch – Thickens the filling so it sets properly when baked.

Rustic blackberry pie with flaky crust and bubbling berry filling

How to Make Easy Blackberry Pie at Home

Make the crust by placing 2 1/2 cups flour, 1/2 tbsp sugar, and 1/2 tsp salt in a food processor and pulse to combine.

Add in 1 cup cold, diced butter until coarse crumbs form.

Add in 7 tbsp cold water and pulse until moist clumps form.

Transfer the dough to a sheet of parchment paper. Divide evenly and form into balls. Then flatten to form 2 discs. (Do not knead the dough.)

Wrap each disc entirely in plastic wrap and refrigerate for 1 hour before using.

When crust is ready, preheat oven to 400 degrees.

Make the blackberry filling by adding 2 tbsp water, 2 tsp lemon juice, 1 tsp vanilla, and 6 cups blackberries in a sauce pan over medium heat.

Gently stir in 3/4 cup sugar and 5 tbsp cornstarch. Cook until thickened. Set mixture aside.

Sprinkle the counter with a little flour and roll out the bottom pie crust to a 12″ diameter circle. Wrap it around your rolling pin and transfer to a 9″ pie plate.

Add blackberry mixture and spread gently, but evenly, being careful not to get any filling on the edges which would make it hard to seal.

Roll the remaining crust and place over top of the pie.

Trim the edges of the pie with a knife. Pinch the edges together with your fingers or a fork.

In a small bowl, whisk together 1 egg and 1 tbsp water. Brush over the top of the pie.

Optional: Sprinkle top of pie with sugar.

Cut a few slits in the center of the pie so steam can escape.

Bake for 15 minutes. Then reduce heat to 350 degrees. Continue baking for 45-50 minutes, until the filling is bubbly and the crust is light golden brown.

Check the pie at 30 minutes. If the crust looks golden brown, cover the entire pie to keep it from getting any darker.

Let the pie cool at room temperature before slicing and serving.

Reach Desired Consistency – If the pie filling isn’t thick enough, whisk additional 1 tbsp cornstarch with 1 tbsp water and gradually stir into filling until desired consistency is reached.

Avoid Overmixing the Filling – Gently toss the berries into the mixture. Overmixing can crush the berries and release too much juice before baking.

Clean Baking Tip – Make sure to place a sheet of aluminum foil on the rack below the pie to catch any drips!

Protect the Crust Edges – To keep the pie crust edges from getting too dark, fold a piece of aluminum foil in half and then fold again. Cut around the corner where the folded edges meet in a half moon shape giving yourself about a 3″ circle in the middle when you open it up. (These instructions only apply if you choose not to cover the entire pie. Use your judgement based on how brown the crust is looking.)