Blackberry Pie Recipe Martha Stewart

Blackberry pie with lattice crust and berry juices bubbling up around edges.

Blackberry pie is loaded with sweet, juicy blackberries baked into a buttery, flaky pie crust.

This blackberry pie recipe with is made with juicy blackberry pie filling made with 5-ingredients and homemade pie crust. Use fresh or frozen blackberries and store-bought or pie crust- anyone can have success with this pie recipe!

blackberry pie with lattice crust on white marble, metal server to the left.

One of my fondest childhood memories is making homemade pie with my mom. She always made pies with homemade pie crust, but you can certainly use store-bought if you prefer. I know you're gonna LOVE my blackberry pie recipe!

Make this homemade blackberry pie with fresh or frozen blackberries. It's the perfect pie recipe for BBQs, picnics, and any holiday.

We love picking blackberries when they are perfectly ripe and plop them in the freezer for later use! (Rinse them in cold water and package up in a large zip-style freezer bag.)

blackberries and raspberries in pint containers at the farm.

Why this recipe works

Uses simple to find ingredients, readily available at most grocery stores.
Simple to follow directions.
Can be made ahead of time and frozen, saving time.

What you'll need

Blackberries – Use fresh or frozen blackberries. No need to thaw them if they are frozen!
Sugar – Adjust the sugar based on how sweet or tart your berries are. This will help sweeten the berries and draw out the natural juices.
Lemon juice – Will help to keep the fruit fresh and give a nice citrus flavor to your filling.
Instant tapioca – Use small granules so they dissolve and you won't see them in the pie filling. They will thicken the filling as it bakes.
Pie crust – Use store-bought or homemade pie crust. Keep it chilled so it will be super flaky.

blackberry pie with lattice crust, fresh blackberries around it.

I typically bake all of my pies in a Lodge 10-inch cast iron skillet. Occasionally I'll make mini-pies in the 5-inch or 6-inch skillet. Those are the perfect size for individual desserts. Lodge Cast Iron has a great post on making homemade pie crust and baking a pie in cast iron.

Lodge also has a really nice cast iron pie pan that we love! I have several in our kitchen.

However, this time around I decided to go the traditional route and bake this delicious homemade blackberry pie in a vintage Polish pottery pie dish that was my mom's.

How to make Blackberry Pie

Step 1: In a large bowl combine blackberries, sugar, instant tapioca, lemon juice, and ground nutmeg. Set aside. (adjust the sugar based on how sweet or tart the berries are)

Use either frozen or fresh berries. Do NOT thaw the blackberries if you use frozen berries.

frozen blackberries and sugar in an unbaked pie shell on white marble.

Step 2: On a lightly floured surface roll out the bottom pie crust. Place into a 9-inch glass pie plate or 10-inch cast iron skillet. Spoon the berry mixture into the pie shell.

Step 2: On a lightly floured surface, roll out the bottom pie crust and place on top of the berries. Slice air a few vents in the top of the crust. Or roll out the top crust and slice long pieces with a small pastry cutter or pizza cutter.

Step 3: Place pieces one way, then weave crust pieces the opposite direction. Continue until the pie is covered with pie crust. Brush with egg wash and sprinkle with granulated sugar.

Step 4: Place the pie on a half sheet pan lined with parchment paper. This will help contain the mess. Bake in a preheated 400 degree F oven for about 1 hour. Once it is browned nicely, cover with a piece of aluminum foil with an air vent cut out of the top. This will keep the pie from becoming too brown while continuing to cook and still let air vent. Bake until the pie filling is bubbling. About 1 hour 10 minutes total.

Step 5: Remove the pie from the oven. Let cool completely before slicing.

Apple Hand Pie Recipe
Blackberry Hand Pies
Pie Crust Recipe
Pie Crust Recipe

How to keep Pie Crust from Burning

My mom always covered the pie part way through the baking process with a piece of aluminum foil with a little slit cut out of the center in order to vent the steam. So, I do the same with all of my pies.

This helps the pie continue to bake without burning the crust. We were raised to use what we had, no fancy gadgets needed.

weaved lattice pie crust on berry pie before baking.

Recipe FAQs

How to thicken Blackberry Pie Filling:

I use instant tapioca to thicken my blackberry pie filling, Blueberry Skillet Pie, Homemade Peach Pie. But, you can also use tapioca flour or cornstarch to thicken pie filling.

Can you freeze a blackberry pie?

Yes! Cover it with plastic wrap and freeze. When ready to bake, do NOT thaw the pie and DO NOT preheat the oven. Especially if you are using a glass pie dish. Brush the pie with an egg wash and sprinkle with sugar. Turn the oven on to 400 degrees F and bake for about 1 hour or until golden brown and the filling is bubbling.

Caramel Apple Pie
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Homemade Blueberry Pie

lattice pie crust on blackberry pie on white marble, metal pie server to the left.

More Pie Recipes

Homemade Cherry Pie
Homemade Apple Pie
Apple Hand Pies
Blackberry Cobbler
Blackberry Hand Pies
French Meat Pie
Blueberry Pie
Peach Cobbler

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Blackberry Pie

Prep Time 20 mins

Cook Time 1 hr 10 mins

Total Time 1 hr 30 mins

Blackberry pie is loaded with sweet, juicy blackberries baked into a flaky buttery pie crust.

Course: Desserts

Cuisine: American

Servings: 10 people

Calories: 272 kcal

▢ 5-6 cups fresh blackberries (or frozen)
▢ ¾-1 cup granulated sugar
▢ ¼ cup instant tapioca
▢ 2 tablespoons lemon juice
▢ ½ teaspoon ground nutmeg

Pie Crust

▢ 3 cups all-purpose flour
▢ ⅔ cup lard
▢ 3 tablespoons butter cold, cut up
▢ 1 teaspoon salt
▢ ¼ cup ice water

Pie Crust

In a large bowl, combine the flour and salt. Cut in the lard and butter pieces using a pastry cutter, until you have small pea size pieces. Incorporate a little water at a time, until your pie crust comes together. Do not overwork the dough or the pie crust will be tough.
Place the pie crust into a large zip-style bag and refrigerate for several hours or overnight.

Blackberry Pie

In a large bowl combine blackberries, sugar, instant tapioca, lemon juice, and ground nutmeg. Set aside. (adjust the sugar based on how sweet or tart the berries are)
On a lightly floured surface roll out the bottom pie crust. Place into a 9-inch glass pie plate or 10-inch cast iron skillet. Spoon the berry mixture into the pie shell.
On a lightly floured surface, roll out the bottom pie crust and place on top of the berries. Slice air a few vents in the top of the crust. Or roll out the top crust and slice long pieces with a small pastry cutter or pizza cutter. Place pieces one way, then weave crust pieces the opposite direction. Continue until the pie is covered with pie crust. Brush with egg wash and sprinkle with granulated sugar.
Place the pie on a half sheet pan lined with parchment paper. This will help contain the mess.
Bake in a preheated 400 degree F oven for about 1 hour. Once it is browned nicely, cover with a piece of aluminum foil with an air vent cut out of the top. This will keep the pie from becoming too brown while continuing to cook and still let air vent. Bake until the pie filling is bubbling. About 1 hour 10 minutes total.
Remove the pie from the oven. Let cool completely before slicing.

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