Try my easy and delicious recipe for classic Blackberry Pie this blackberry season! This double-crust fruit pie has the perfect balance of sweet and tart flavors, brightened with a splash of lemon juice. The golden brown crust is rich and buttery and will melt in your mouth.

You can also enjoy this berry pie whenever the mood strikes, no matter the season because frozen berries work great as well! I’ve got tips below for how to best prep frozen berries so your Filling is set and not runny. If you’re looking for more dessert recipes, try my blueberry pie, blackberry cobbler, and strawberry pie.

What you need to make this recipe

Blackberries — you can use fresh or frozen berries. I used fresh blackberries in this recipe because they were in season! If using frozen blackberries, you do not need to thaw them first. When I make this pie outside of berry season, I choose frozen since frozen berries are typically picked and frozen during the season, so they taste great!

Sugar — granulated sugar goes into the pie filling and is sprinkled over the crust for a pretty effect and sweet crunch. You can use turbinado sugar or sparkling sugar to sprinkle on the top crust if you like.

Lemon — lemon juice and lemon zest add brightness to the blackberry filling and offset some of the sweetness.

Thickener — I used cornstarch, but you can also use all-purpose flour or instant tapioca (tapioca flour) if preferred. Cornstarch and tapioca flour are both gluten-free options.

Butter — cut cold unsalted butter into cubes to dot onto the filling.

Pie crust — use a store-bought dough or my homemade pie crust recipe. You will need two pie doughs, one to line the pie dish and hold the filling and one to cut into strips for the lattice top.

Egg — beat a large egg to use for the egg wash. This makes a shiny, golden crust for a picture-perfect pie! However, this is optional, so you can leave it off if desired.

This is just an overview of the ingredients. For the full recipe please scroll down to the recipe card at the bottom of the post!

How to make Blackberry Pie

1. Add the berries to a large bowl along with the sugar, lemon juice and zest, and cornstarch. Stir to coat the berries.

2. Roll out one pie crust into a 13-inch circle on a lightly floured surface. Transfer the crust to a 9-inch pie pan. Allow the excess to hang over the edge of the pie dish.

3. Pour the blackberry pie filling into the bottom crust.

4. Place the cubed butter on top of the filling.

5. Roll the second pie crust into a 12-inch circle and cut it into 1-inch wide strips. Then arrange the strips to form a lattice on top of the filling (see detailed instructions below). Trim the edges of the pie dough, leaving about 1 inch of overhang. Tuck the excess dough under and crimp the edge.

6. Lightly brush the top crust with egg wash and sprinkle with sugar if desired. Place the pie on a rimmed baking sheet to catch any messy drips. Bake the pie at 425°F for 20 minutes before reducing the temperature to 375°F.

Bake for another 30 to 40 minutes. The crust should be golden brown, and the filling should be bubbling. Let the pie cool and set for a few hours on a wire rack before slicing. Serve with a scoop of vanilla ice cream.

How to Store Blackberry Pie

Leftover blackberry pie will keep covered, at room temperature for up to 2 days. You can also refrigerate it in an airtight container for up to 5 days.

Can you Freeze Blackberry Pie?

Yes, you can freeze this homemade blackberry pie recipe after baking. Wrap the pie tightly in a layer or two of plastic wrap, followed by a layer of foil. Freeze it for up to 3 months. Defrost the pie overnight in the refrigerator. I like to freeze individual slices so I can easily defrost only the number of slices I need (or just one for myself!).

Are fresh berries better than frozen?

In terms of flavor, fresh and frozen blackberries taste very similar. The main difference between the two is the amount of liquid they can produce and how long the pie bakes. Fresh blackberries are pretty juicy to begin with, but frozen berries can have even more liquid because of ice crystals that can form on the berries. If you decide to use frozen berries, you do not need to thaw them first. If the berries have a lot of ice on them, add an additional 1½ teaspoons of cornstarch (equalling 7 tablespoons in total) to the filling. If they do not have much ice, use them in the recipe as directed. Increase the bake time by about 10 minutes at 375°F.

How do you make a Lattice-Top Pie?

A lattice-top refers to the pretty woven strips of pie crust that top the pie. While it looks intimidating, a lattice-top pie is actually quite simple to do once you know what steps to follow:

Roll the top crust into a 12-inch circle, then cut it into twelve 1-inch-wide strips. Lay 6 strips on top of the pie filling. They should all be parallel to each other with some space in between. Fold back every other strip of dough. Place another strip in the middle of the pie running across and perpendicular to the first 6 strips. Unfold the folded strips of pie dough so they lay on top of the perpendicular strip.

Now alternate by folding back the other 3 strips that you did not fold back the first time. Lay another strip parallel to the first perpendicular strip, leaving some space between the two. Unfold the folded strips. Repeat this process until you have a beautiful lattice top! Trim the dough and crimp the edges.

Other ways to decorate the pie

If you’d rather not try the lattice top, you can simply place a whole top crust over the pie. Just cut 4 slits in the top crust so steam can escape. You can also make pie crust cutouts using cookie cutters of various shapes and place them on top of the filling. Small circles, diamonds, flowers, and stars are all fun options to play with!

How to avoid a soggy bottom

The best way to prevent a soggy bottom crust when baking a double-crust pie is to start baking it at a high temperature. This helps the crust seal and brown on the outside, which keeps it firm. In this recipe, the pie starts at 425°F and bakes for 20 minutes.

The temperature is then reduced in order to cook the filling to the proper temperature without burning the outside crust first. For added insurance, you can bake your pie on the lowest oven rack position so the bottom crust is closest to the heating element.

Pro tips for making this recipe

• Use mixed berries. Feel free to make this a mixed berry pie with different flavors by incorporating other berries. You can also buy a bag of frozen mixed berries and use those!
• Place the pie dish on a cookie sheet lined with foil. Fruit pies tend to ooze and can make a mess, and a rimmed baking sheet will catch any filling that might bubble over.
• Use a kitchen thermometer if unsure. Check the temperature of the center of the filling if you are unsure whether the pie is done or not. It should reach at least 200°F.
• If the edges are getting too browned, shield them with foil or a pie shield. I needed to shield the edges after about 30 minutes of baking at 375°F.
• Let the pie cool. Blackberry pie will need a few hours for the filling to set and thicken. If you cut into it immediately, the filling will be way too runny and will make a big mess.

Frequently asked questions

If you’ve tried this blackberry pie recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!