June 22, 2015 By Brandy 36 Comments

Blackberry Pie Recipe With a Delicious Flaky Crust

Name: Blackberry Pie Recipe With Buttermilk Crust
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 2 cup flour; 1 teaspoon salt; 2/3 cup shortening; 3 Tbsp. butter; 2 teaspoon vegetable oil; 1/3 cup buttermilk; 1 cup sugar; 1/2 cup flour; 6 cup blackberries (fresh or frozen)

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!

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.

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

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.

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.

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.

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?

4.43 from 14 votes

Print Pin Rate

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Servings:

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