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!
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.
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
- 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
- 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.
I’m still working on my crust making skills! I think this pie is perfect for practice. It looks amazing!
Well I have to admit I do use a refrigerated piecrust but this is a fantastic recipe
This pie looks perfect for a summertime dessert. Thanks for sharing your recipe.
Teresa B says
it sounds delicious, and pretty easy to make too! Thank you for sharing!
If you have time, I would love for you to come and share this post over at the Really Crafty link party that is live right now! (http://keepingitrreal.blogspot.com.es/2016/05/welcome-to-the-18th-edition-of-the-really-crafty-link-party.html).
lorraine williamson says
love love blackberries thanks for sharing pinned and yummed have a great week
The crust came out good for me! I’ll have to make one for memorial day at the in-laws!
You should stop by my weekly link party and share this with everyone : )
Casserole Gals says
I love anything with Blackberries and this looks amazing! Casserole Gal Rhonda
CJ Huang says
This pie looks like a great way to enjoy those summer berries! Looks delicious. 🙂
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!
Jennifer Dawn says
Yum! This looks amazing! Your pictures are stunning. I’d love for you to share this at our weekly link party! http://www.thelifeofjenniferdawn.com/2016/05/fun-birthday-party-ideas-little-bird.html Hope to see you there!
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
Blackberry Pie is my favorite! I’ve never tried making it before. Thanks for the recipe!
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
Miz Helen says
Your recipe is featured on Full Plate Thursday this week. Enjoy your new Red Plate and have a great day!
DearCreatives (@DearCreatives) says
Looks so yummy. Blackberry pies are the best. Thanks for sharing at the Inspiration Spotlight Party. Pinned & shared.
Navy Wifey Peters @ USS Crafty says
Those berries look sooooooooooooo good! The pies look amazing! Thanks for sharing at the Submarine Sunday Link Party!
Gloria Duggan says
Congratulations, your post has been featured in this weeks Friday Favorites linky party!!
Be sure to share via your social media….and thanks for linking up!!
I bought fresh blackberries just today and I will make your pie…it looks sooo good. Here from Miz Helens
My oldest LOVES blackberries. Can’t wait to give this recipe a try!
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!
Great pie, I love blackberries and your recipe looks terrific.
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!
I made your pie and it was wonderful! Thank you for posting!
Lovely!! I’m so glad to hear this. There’s nothing better than a fresh berry pie 🙂
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!
Oops! Thanks for letting me know! 425 degrees 🙂
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!
I’m so glad! I’m wishing I had some blackberries right now! 🙂
Made this today, easy, and delicious ? Thank you for recipe?
I’m so glad! You’re welcome!
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.
The half and half berry version sounds delicious!!
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.
Hi MaryBeth! 6 cups will make 1 pie. The berries mash down when baking so you need quite a few for the filling. 🙂
Deep dish pan will it be enough filling
Hi! I’m not sure. May want to make a little extra for a full pie.