This easy homemade blackberry pie recipe is bursting with juicy berries, tart flavor, and a flaky crust that’s perfect for summer desserts.
Last week, I baked what might just be my new favorite dessert: a juicy, golden homemade blackberry pie with a buttery, flaky crust, tart flavors, and a gorgeous lattice top that made it almost too pretty to slice. Almost.
This easy blackberry pie recipe is packed with fresh blackberries, a squeeze of lemon juice, a sprinkle of lemon zest, and just enough sugar to strike the perfect balance between sweet and tart. Whether you’re using Pacific blackberries from the market or just-picked fresh berries, this pie delivers every single time.
So if you’ve been searching for the best way to make a fresh blackberry pie from scratch—or if you’re tired of dealing with runny pie filling—this full recipe is for you. And if you prefer shortcuts, I’ve included notes for using store-bought pie crusts, too.
There’s just something nostalgic about a double-crust fruit pie on the windowsill, right? And while I love a good blackberry cobbler, this pie—with its buttery pie crust, juicy berries, and showstopping lattice top—wins every time.
Try this recipe next time you’ve got a basket of fresh berries, and let me know in the comments: Are you Team Lattice or Team Solid Crust?
Serving Suggestions & Tips
- Serve the pie slightly warm, with a big scoop of vanilla ice cream melting into all that blackberry goodness.
- You can refrigerate the whole pie for 20 minutes to firm up the crust before baking.
- Skip making a homemade crust and use a store-bought crust if you’re short on time.
- Chill your dough: Cold dough = flaky crust. Warm dough = sad, slumpy pie.
- Don’t skip the tapioca: It soaks up excess liquid from those juicy blackberries, giving you a set, sliceable filling instead of soup.
- Let it cool: Seriously, give it a solid couple of hours on the wire rack. The filling thickens as it cools!
- Egg wash magic: A simple mix of egg and a splash of water gives that golden brown crust bakery-level beauty.
Easy Variations
- Less sugar, more tart: If your berries are super ripe, you can use less sugar to let those tart flavors shine.
- Add spice: A pinch of cinnamon or nutmeg adds a warm twist to the juicy blackberry filling.
- Try a crumb topping: Swap the lattice crust for a streusel topping if you want a blackberry crisp/pie hybrid.
- Make it mini: Use small tart pans or ramekins for individual servings—great for personal consumption or parties.
Equipment You’ll Need
Making a homemade blackberry pie recipe isn’t hard, but having the right tools makes it a lot more fun (and way less messy):
- 9-inch pie pan – A glass or ceramic dish works best so you can keep an eye on that bottom crust.
- Rolling pin – To roll your homemade pie dough into that perfect 13-inch circle.
- Large bowl – For tossing together your blackberry pie filling without spilling half of it on the counter.
- Food processor – Optional, but makes quick work of the homemade crust.
- Plastic wrap – To chill your dough and keep it from drying out.
- Lightly floured surface – This is your pie dough’s playground. Helps prevent sticking!
- Pastry brush – For brushing that glossy egg wash over the top crust.
- Baking sheet – Set your pie on this during baking to catch any excess liquid.
- Wire rack – For cooling your pie evenly, helping the filling firm up properly.
- Sharp knife or pastry cutter – To create a beautiful lattice top (or trim excess dough if you go for a solid top).
Blackberry Pie Step by Step
Ingredients
Homemade Crust
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup cold unsalted butter, cubed
- 6–8 tablespoons ice water
Juicy Blackberry Filling
- 5 cups of juicy blackberries (or any fresh berry pies combo!)
- ¾ cup sugar
- 3 tablespoons instant tapioca
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- Pinch of salt
Preparation
In a food processor, pulse together the flour, salt, and sugar.
Add the butter to the flour mixture and pulse until it looks like coarse crumbs.
Drizzle in cold water, a tablespoon at a time, until the dough holds together when pressed.
Divide into two disks, wrap each in plastic wrap, and chill for at least 1 hour.
In a large bowl, toss your fresh blackberries with the sugar, instant tapioca, lemon juice, lemon zest, and salt then place in the refrigerator.
Let it sit in the refrigerator while you roll out the dough—this allows the tapioca to absorb some of that excess liquid and keeps you from ending up with a runny pie.
Preheat your oven to 425 degrees F (or 220 degrees C).
On a lightly floured surface, roll out one disk of dough into a 13-inch circle.
Gently transfer it to your 9-inch pie pan, letting the dough drape over the edge of the pie dish to create your bottom crust.
Pour in that juicy berry mixture.
Roll out your second crust and cut it into strips to form a lattice crust (or go with a solid top crust if you prefer).
Lay it gently over the top of the filling, trim any excess dough, and crimp the edges.
Place your pie on a baking sheet to catch any drips.
Optional: Brush with egg wash for that gorgeous, golden brown crust.
Bake at 425°F for 20 minutes.
Then reduce the temperature to 375 degrees F (or 190 degrees C) and bake for another 35–40 minutes. Your bake time may vary, but the top of the crust should be golden, and the juicy blackberry filling should be bubbling.
Let it cool on a wire rack for at least two hours—this helps everything set up and keeps the bottom pie crust from getting soggy.
Blackberry Pie Leftovers
Storage: Cover leftover pie with storage wrap or transfer slices to an airtight container and keep at room temperature for up to 2 days, or refrigerate for up to 5.
Reheating: Warm individual slices in the microwave for 20–30 seconds, or pop the whole pie in a preheated oven at 300°F (150°C) for 10–15 minutes to revive that flaky crust.
Freezing: Wrap tightly in plastic wrap and foil, or place slices in a freezer-safe airtight container; freeze for up to 3 months for best flavor and texture.
Recipe
Originally Published On: August 18, 2025
Blackberry Pie
Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 cup unsalted butter (cold, cubed)
- 6 tbsp ice water
- 5 cups blackberries
- ¾ cup sugar
- 3 tbsp instant tapioca
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/8 tsp salt
Recommended Equipment
- Sharp Knife
- Pastry Cutter
Instructions
- In a food processor, pulse together the flour mixture, salt, and sugar
- Add butter and pulse until it looks like coarse crumbs
- Drizzle in cold water, a tablespoon at a time, until the dough holds together when pressed
- Divide into two disks, wrap each in plastic wrap, and chill for at least 1 hour
- In a large bowl, toss your fresh blackberries with the sugar, instant tapioca, lemon juice, lemon zest, and salt then place it in the refrigerator
- Let it sit while you roll out the dough—this allows the tapioca to absorb some of that excess liquid and keeps you from ending up with a runny pie
- Preheat your oven to 425 degrees F (or 220 degrees C)
- On a lightly floured surface, roll out one disk of dough into a 13-inch circle
- Gently transfer it to your 9-inch pie pan, letting the dough drape over the edge of the pie dish to create your bottom crust
- Pour in that juicy berry mixture
- Roll out your second crust and cut it into strips to form a lattice crust (or go with a solid top crust if you prefer)
- Lay it gently over the top of the filling, trim any excess dough, and crimp the edges
- Place your pie on a baking sheet to catch any drips and bake for 20 minutes
- Optional: Brush with egg wash for that gorgeous, golden brown crust
- Then reduce the temperature to 375 degrees F (or 190 degrees C) and bake for another 35–40 minutes until the crust is golden brown and the filling is bubbly
- Let it cool on a wire rack for at least two hours—this helps everything set up and keeps the bottom pie crust from getting soggy
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.
Blackberry Recipes
- Dutch Baby Pancake with Blackberries
- Blackberry Cobbler
- Blackberry Coffee Cake with Streusel Topping
- Everything Yogurt Parfait
- Homemade Blackberry Preserves
- Blackberry Sorbet
- Mixed Berry Yogurt Parfait
- Sourdough Blackberry Pancakes
- Blackberry Pie
- Blackberry Crumble Bars with Fresh Blackberries
- Blackberry Fizz Rum Cocktail Drink Recipe
- Blackberry Mint Julep
- Easy Healthy Blackberry Smoothie with Banana and Yogurt
- Blackberry Cookies with Chocolate Chips
- Blackberry Tart with Easy Lemon Curd
- Berry Shortcake with Cornmeal Cookies
- Cream Cheese and Berry Breakfast Pastries
Seems so easy to make, and even better, it’s healthy too. Figuring out what desserts you can have as a person living with a chronic illness is challenging at times.
I love apple, blueberry, and blackberry pie. You have a nice balance between the blackberries and sugar, and i was not aware of tapioca as a filling and your variations. Thanks for the details.
We absolutely loved this pie. That old-fashioned flavor reminded me so much of the pie my Granny used to make.
A most mouth watering read. I could taste the blackberries as I read this. Thanks for sharing@
Mmmmm, mmmm, good. I love Blackberry pie, but I have yet to make my own. I need to try this recipe; I bet this pie would be great paired with some homemade vanilla ice cream.
I don’t think I’ve ever had blackberry pie. I don’t think I’ve ever had blackberries. I love all kinds of fruit though, and pie, so I would love to try this recipe.
I am a big fan of blackberry pie, it has to be one of my favourites for sure. I have never made it using instant tapioca before. Sounds like I need to get some in and make a pie for the family. Looking forward to trying this x
This blackberry pie recipe looks warm and inviting. The mix of fresh berries and crust sounds delicious. Reading it makes me picture a simple homemade dessert shared with family and friends.
I absolutely adore a fruit filled pie especially with an add on of a jug of custard. Will give this recipe a try over the bank holiday weekend x
There’s just something about those juicy berries and that hint of tartness that screams summer comfort food. And if this really is the only recipe I’ll ever need? I’m all in. I can already picture it warm from the oven with a scoop of vanilla ice cream melting on top… YES, please.
I am a big fan of blackberry pie, so perfect with a little bit of custard. I will have to make this for my family because this recipe looks so delicious
Reading this made me crave blackberry pie immediately—the way you described the balance of tart and sweet with that flaky, golden crust brought back memories of summer baking with my grandmother. I especially appreciate the tip about using tapioca to avoid a runny filling, since that’s where I usually struggle. The lattice top is stunning too—I’ve always found it tricky to get it looking neat, but you make it sound doable. Do you think this recipe would work just as well with a mix of blackberries and raspberries, or would that change the texture too much?