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Blackberry Pie
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
110 minutes
Delicious blackberry pie with buttery crust, bursting with fruit and flavors of lemon, cinnamon, and almond.
Ingredients:
  • 1 pie dough recipe for top and bottom crust
  • 5-6 cups blackberries, rinsed, picked clean, patted dry (if you use frozen berries, defrost and drain them)
  • 1/2 cup to 3/4 cup sugar (depending on how sweet your berries are)
  • 1 teaspoon lemon juice (use 2 teaspoons if using store-bought berries)
  • 1 teaspoon lemon zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon almond extract
  • 4 to 6 Tbsp cornstarch, flour, or ground quick cooking instant tapioca (use 4 Tbsp if making the pie with wild-picked berries that include a few not fully ripe berries, 6 Tbsp if making the pie with store-bought very ripe berries)
Instructions:
  • In a large bowl, mix blackberries, sugar, cornstarch (or flour or ground instant tapioca), lemon zest, lemon juice, cinnamon, and almond extract. Gently toss the berries until evenly coated with sugar. Allow to sit for 30 minutes.
  • Preheat your oven to 400°F and position the rack in the middle.
  • Prepare the bottom crust: Take one of the pie dough disks and roll it out on a lightly floured surface to a 12-inch diameter for a 9-inch pie pan or a 13-inch diameter for a 10-inch pan. Place the rolled-out dough into your pie pan and chill in the refrigerator while you prepare the top crust.
  • Prepare the top crust: Roll out the second disk of pie dough either as a solid disc or cut into strips for a lattice crust.
  • Assemble the pie: Spoon the berry mixture into the bottom crust in the pie dish. Add the top crust by either weaving strips of dough for a lattice design or placing the second rolled-out crust for a solid top. Press the edges together, trim, fold, and crimp to seal. For a solid top, make steam vents by scoring the crust with a sharp knife.
  • Bake the pie on the middle oven rack at 400°F for 30 minutes. Place a baking sheet on the lower rack to catch any juices. Cover the edges with aluminum foil, reduce the heat to 350°F, and bake for another 30 minutes until the crust is golden and the filling is bubbling. Cool on a wire rack before serving. Feel free to rate the recipe and leave a comment below! Enjoy!

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