Whether you grow blackberries, forage for them, or buy them from a local farmer or store, this blackberry pie recipe will be easy to put together and enjoy. We pick blackberries fresh in the woods on our farm, but you can also take advantage of these delights seasonally from the market.
Blackberry Pie
Ingredients
¼ cup flour
5 cups blackberries (mix and match berries – blueberries, raspberries, and/or strawberries – if you’d like)
¾ cup sugar
½ teaspoon cinnamon
1 tablespoon lemon juice
2 pie crusts
1 tablespoon chilled butter
Directions
- In a saucepan combine the berries, flour, sugar, and cinnamon. Mix gently but well.
- Heat the mixture over medium heat until it simmers. Keep stirring and simmering a few more minutes until the fruit mixture begins to thicken slightly.
- Preheat oven to 425˚ Fahrenheit.
- Place one pie crust into the 8 or 9 inch pie plate. Spoon or pour the berry mixture into the pie plate. Dot the filling with tiny pieces of cold butter.
- Lay the top crust over the filling and crimp the edges together to seal in the filling.
- Place two or three small slits in the top crust to allow steam to escape during baking. If you’re feeling creative use a small cookie cutter to create a cut out shape BEFORE placing the crust on top.
- Bake for 15 minutes at 425˚, then reduce the oven temperature to 375˚. Continue baking for an additional 30 to 40 minutes, until the crust is lightly browned.
TIP: Place the pie on a cookie sheet to bake. This will help keep your oven clean if the pie filling bubbles over. If the crust begins to get too dark, cover the pie with foil while continuing to bake until done.
Top It Off!
Add a generous dollop of fresh whipped cream to your blackberry pie for next level enjoyment!
Blackberry Pie
You can use homegrown, foraged, or storebought blackberries in this recipe. Or mix and match the berries by including blueberries, raspberries, and/or strawberries for a delicious pie.
Ingredients
- ¼ cup flour
- 5 cups blackberries
- ¾ cup sugar
- ½ teaspoon cinnamon
- 1 tablespoon lemon juice
- 2 pie crusts
- 1 tablespoon chilled butter
Instructions
- In a saucepan combine the berries, flour, sugar, and cinnamon. Mix gently but well.
- Heat mixture over medium heat until it simmers. Keep stirring and simmering a few more minutes until the fruit mixture begins to thicken slightly.
- Preheat oven to 425˚ Fahrenheit.
- Place one pie crust into an 8 or 9 inch pie plate. Spoon or pour the berry mixture into the pie plate. Dot the filling with tiny pieces of cold butter.
- Lay the top crust over the filling and crimp the edges together to seal in the filling.
- Place two or three small slits in the top crust to allow steam to escape during baking. If you're feeling creative use a small cookie cutter to create a cut out shape BEFORE placing the crust on top.
- Bake for 15 minutes at 425˚, then reduce the oven temperature to 375˚. Continue baking for an additional 30 to 40 minutes, until the crust is lightly browned.
Notes
TIP: Place the pie on a cookie sheet to bake. This will help keep your oven clean if the pie filling bubbles over. If the crust begins to get too dark, cover the pie with foil while continuing to bake until done.
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