Blackberry Pie is the pie of beautiful contradictions. The blackberries are tangy and turn sweet when combined with granulated sugar. The crust is buttery and crispy, complemented by a soothing, juicy filling. Recommended to be served slightly warm, it is irresistible when paired with cold vanilla ice cream.

The Spectacular Crust

There’s nothing like a buttery, flaky crust to accompany a juicy berry filling. You don’t have to settle for a store-bought, preservative-saturated pie crust. Master the art of pie crusts by clicking here!

Blackberry Pie Recipe

Double Crust

2 ¼ Cups of All-Purpose Flour
1 tsp Salt
14 Tbsp of Butter (or ¾ Cups of Crisco)
12-17 Tbsp Ice-cold Water

Filling (For Regular Pie Pan)

2 bags 1 LB Frozen Blackberries
1 cup Sugar
2/3 cup Flour

Filling (For Deep Dish Pie Pan)

3 bags 1 LB Frozen Blackberries
1 1/2 Sugar
1 cup Flour

Top Garnish

Brushed Milk on Top Crust
Sprinkled White Sugar

Filling Instructions

1. In a medium saucepan, on low heat, pour three-fourths of the blackberries and all of the sugar. Cook until there is some juice at the bottom.

2. Add in flour to thicken.

3. Pour in the rest of the blackberries. These blackberries can remain uncooked in the mixture. These blackberries will hold form better when the entire pie is placed in the oven to bake.

Crust Instructions

1. In a bowl, mix flour and salt.

2. Slice butter into small bits and cut into the flour and salt with a pastry cutter. (If you don’t have a pastry cutter, you can use your fingers to squish the butter into the flour. The result should look clumpy.)

3. Add in tablespoons of ice-cold water. Start with 7 tablespoons and begin to knead the dough with your hands softly and loosely. Continue to add tablespoons of water until the flour and butter have molded into a soft ball of dough. (Remember, DO NOT over-knead.)

4. Sprinkle parchment paper or a clean flat surface with flour.

5. Split the ball of dough in two.

6. Roll one ball of dough into a thin circular layer on top of the flour.

7. To transfer onto the pie pan, fold in half and lift onto the first half of the pie pan. Flip the folded portion over onto the rest of the pan.

Fold dough in half to transfer to the pie pan.

8. Poke the bottom layer with a fork to minimize the development of air bubbles.

9. Pour in hot berry filling.

10. After the top dough layer has been rolled out, cut a simple design in the middle. This will allow the air to escape from the apple mixture as it bakes.

Cut a simple design in the middle of the top of the pie dough

11. To lift the dough from the surface onto the pie pan, fold in half and lift onto one half of the pie pan. Then flip the folded portion over onto the rest of the pan.