Gluesticks Blog

By 38 Comments

Blackberry Pie Recipe With a Delicious Flaky Crust

Filed Under: Dessert Recipes, Recipes

Jump to Recipe

You can substitute any berry in this blackberry pie recipe and adjust the sugar accordingly. This is a delicious and flaky summer pie made with sun-ripened blackberries. What berry would you use?

You might also like our peach pie, fresh cherry pie or our blueberry pie recipe!

You can substitute any berry in this blackberry pie recipe and adjust the sugar accordingly. This is a delicious and flaky summer pie made with sun ripened blackberries. What berry would you use? 
Last week the kids and I went to the Johnson Fruit Farm in Gridley, CA and picked berries. Lots and lots of berries! We ended up arriving later than planned because we made a few stops beforehand so when we got there it was 100 degrees out. As we began picking the berries and sweat was dripping off my forehead I thought, “Why are we here?!?!”. Then I saw how fast we were able to work with 5 of us there and we filled up enough buckets to fill two flats of berries and it wasn’t so bad.

 

You can substitute any berry in this blackberry pie recipe and adjust the sugar accordingly. This is a delicious and flaky summer pie made with sun ripened blackberries. What berry would you use? 
Nothing is better than a fresh berry pie. You can use this blackberry pie recipe for any berry! Just adjust the sugar up or down, accordingly. My husband rolled his eyes as he saw us putting them in the oven…it was still over 100 degrees outside, but that hour of having the oven baking and adding to the inside temps was definitely worth it!

Blackberry Pie

You can substitute any berry in this blackberry pie recipe and adjust the sugar accordingly. This is a delicious and flaky summer pie made with sun ripened blackberries. What berry would you use? 
Pie Crust:

I HATE making pie crust. Even with this awesome recipe from Betty Crocker’s cookbook that rolls out really well, I find it nerve-wracking. But this is a good recipe and comes out flaky. I think it is because it uses butter, shortening, and oil.

TIP: if you don’t have buttermilk you can substitute milk + 1 tsp. lemon juice. Just pour the lemon juice into the milk and it will thicken slightly like buttermilk.

Summer Black Berry Pie RecipYou can substitute any berry in this blackberry pie recipe and adjust the sugar accordingly. This is a delicious and flaky summer pie made with sun ripened blackberries. What berry would you use? 

 

You can substitute any berry in this blackberry pie recipe and adjust the sugar accordingly. This is a delicious and flaky summer pie made with sun ripened blackberries. What berry would you use? 
In large bowl, mix sugar, 1/2 cup flour and stir in blackberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blackberry mixture.

You can substitute any berry in this blackberry pie recipe and adjust the sugar accordingly. This is a delicious and flaky summer pie made with sun ripened blackberries. What berry would you use? 
Cover with top pastry that has slits cut in it; seal and flute. If you’d like to make a lattice pie crust for the top, check out our blueberry pie with a lattice crust for step by step photos and instructions.

Tip: Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.

You can substitute any berry in this blackberry pie recipe and adjust the sugar accordingly. This is a delicious and flaky summer pie made with sun ripened blackberries. What berry would you use? 

My girls like making little decorations out of the leftover crust. Hence, the butterfly 🙂

Ready to go in the oven! Bake for about 50 minutes. Let cool for 30 minutes to an hour before serving. The filling will thicken as the pie cools.

Freezing Blackberry Pie

I like making two pies at once. If you’re going to make a mess in your kitchen might as well make it worth it! You can easily freeze an unbaked pie by wrapping it in plastic wrap then wrapping it in foil before placing it into the freezer. Pies can be frozen up to 4 months. DO NOT THAT before baking the frozen pie. Place unwrapped frozen pie on a baking sheet and bake at 425 degrees for 15 minutes then 350 for 60 minutes or until done.

Fresh Blackberry Pie Printable Recipe

Blackberry Pie Recipe With Buttermilk Crust

You can substitute any berry in this blackberry pie recipe and adjust the sugar accordingly. This is a delicious and flaky summer pie made with sun-ripened blackberries. What berry would you use?
4.50 from 16 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Calories: 464kcal

Ingredients

Crust:

  • 2 cup flour
  • 1 teaspoon salt
  • 2/3 cup shortening
  • 3 Tbsp. butter
  • 2 teaspoon vegetable oil
  • 1/3 cup buttermilk

Filling:

  • 1 cup sugar
  • 1/2 cup flour
  • 6 cup blackberries fresh or frozen

Instructions

  • Mix flour and salt in a bowl. Cut in shortening using a pastry cutter. Cut in butter. Add oil and milk and stir until a soft dough forms.
  • Cut dough in half. Wrap one half in plastic wrap and set aside.
  • Roll the other half and place into a pie pan.
  • Mix ingredients for filling. Pour into pie crust.
  • Roll out second pie crust and place on top.
  • Cut off excess pie crust using a knife and crimp/pinch the edges.
  • Add 3-4 slits for venting while the pie bakes.
  • Cover edge with 2- to 3-inch strip of foil to prevent excessive browning. Sprinkle top of pie with sugar.
  • Bake 45-55 minutes at 425 degrees or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours to allow blackberry filling to thicken.

Notes

TIP: if you don't have buttermilk you can substitute milk + 1 tsp. lemon juice. Just pour the lemon juice into the milk and it will thicken slightly like buttermilk.

Nutrition

Calories: 464kcal
Print Friendly, PDF & Email
Brandy
Website | + posts

Welcome! I'm Brandy, mother to 5 darling kiddos and a cute black lab named Toby. My husband is in the Coast Guard so we've lived all over the place, turning each house into a home. I love baking, sewing, making cute things with my kids, and sharing what I've learned with all of you!

About Brandy

Welcome! I'm Brandy, mother to 5 darling kiddos and a cute black lab named Toby. My husband is in the Coast Guard so we've lived all over the place, turning each house into a home. I love baking, sewing, making cute things with my kids, and sharing what I've learned with all of you!

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com without any additional cost to you. As an Amazon Associate, I earn from qualifying purchases.

Reader Interactions

Comments

  1. leighdstr says

    I’m still working on my crust making skills! I think this pie is perfect for practice. It looks amazing!

    Reply

  8. Erin - Suburban Simplicity says

    I love, love, love berry pies and crisps during the summer…they go great with a little vanilla ice-cream. You have a great blog! This is my first time here. You should come link up at Welcome Home Wednesdays. Party opens 7a CST. http://www.suburbansimplicity.com Hope to see you there!

    Reply

  10. Margy Lutz says

    We have to wait until late July or early August for the blackberries to ripen up here in BC, but when they do they are free for the picking. I just love that time of year! – Margy

    Reply

  12. Christine @ www.rustic-refined.com says

    Now THAT looks amazing. Pinning this so I don’t forget to add this to my “must have” list. lol Thanks for joining us at the Dishing It & Digging It Link Party

    Reply

  13. Miz Helen says

    Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Enjoy your new Red Plate and have a great day!
    Miz Helen

    Reply

  14. DearCreatives (@DearCreatives) says

    Looks so yummy. Blackberry pies are the best. Thanks for sharing at the Inspiration Spotlight Party. Pinned & shared.

    Reply

  15. Navy Wifey Peters @ USS Crafty says

    Those berries look sooooooooooooo good! The pies look amazing! Thanks for sharing at the Submarine Sunday Link Party!

    Reply

  17. bj says

    I bought fresh blackberries just today and I will make your pie…it looks sooo good. Here from Miz Helens

    Reply

  19. themondaybox says

    This pie makes me hungry for summer! We just went strawberry picking and now I am anxious for blackberry season! 🙂 My son’s favorite berry is blackberries so I will be sure to give this recipe a try!

    Reply

  21. Love My Mess says

    I am such a fan of blackberries, just love them! I’ve made lots of pies but never blackberry – pinned! Thanks for sharing at #HappinessIsHomemade and congrats on the feature this week!

    Reply

  23. Areli Ellsworth says

    I am going to try and make this pie, but what I notice, in your recipe you didn’t include the degrees the oven needed to be to bake the pie. Could you tell me at how many degrees you baked the pie? Thanks!

    Reply

  24. Sarah says

    My family rented a cute house off the Willamette River in WestFir, Oregon. The kids picked a TON of berries and I made this wonderful pie recipe. It turned out AMAZING!

    Reply

  26. Jacque Compton says

    I love this recipe, but I use 3cups Blackberries and 3cups Blueberries. It turns out wonderful and have gotten a lot of compliments fixed with 1/2 and 1/2 mixture. Love the crust, it is my favorite.

    Reply

  27. MaryBeth says

    Just clarifying, because I am not a true pie/dessert maker. Is this recipe for 2 pies? 6 cups of berries seems a lot, for one. Thanks in advance.

    Reply

    • Brandy says

      Hi MaryBeth! 6 cups will make 1 pie. The berries mash down when baking so you need quite a few for the filling. 🙂

      Reply

  29. Jo says

    If using frozen blackberries, should they be thawed first or thawed and drained or kept frozen to make filling?

    Reply
4.50 from 16 votes (16 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.