As summer berries burst with juicy sweetness, there’s no better time to dive into the world of blackberry pies. Whether you’re craving classic lattice tops, creative crumbles, or gluten-free delights, we’ve gathered 20 irresistible recipes that will make your kitchen smell like heaven. Get ready to find your perfect pie—each one promises to be a showstopping dessert that family and friends will beg you to make again!
Classic Blackberry Pie with Flaky Crust
Every baker needs a reliable fruit pie in their repertoire, and this classic blackberry version delivers both simplicity and spectacular results. Even novice cooks can achieve that perfect balance of juicy, sweet-tart filling encased in a shatteringly flaky crust. Let’s walk through each step methodically to ensure pie perfection.
Ingredients
– 2½ cups all-purpose flour (plus extra for dusting)
– 1 cup cold unsalted butter, cubed (keep refrigerated until use)
– 1 tsp salt
– 6-8 tbsp ice water (add gradually until dough comes together)
– 4 cups fresh blackberries (frozen work too, don’t thaw completely)
– ¾ cup granulated sugar (adjust based on berry sweetness)
– ¼ cup cornstarch (for thickening, substitute with tapioca starch)
– 1 tbsp lemon juice (brightens flavor)
– 1 egg, beaten (for egg wash)
– 1 tbsp coarse sugar (for sprinkling)
Instructions
1. Combine 2½ cups flour and 1 tsp salt in a large bowl.
2. Cut 1 cup cold butter into flour mixture using a pastry cutter until pieces are pea-sized.
3. Drizzle 6 tablespoons ice water over mixture while stirring with a fork.
4. Add remaining water 1 tablespoon at a time until dough just holds together when pressed.
5. Divide dough into two discs, wrap in plastic, and refrigerate for 1 hour.
6. Preheat oven to 375°F with rack in lower third position.
7. Roll one dough disc on floured surface to 12-inch circle, then transfer to 9-inch pie plate.
8. Toss 4 cups blackberries with ¾ cup sugar, ¼ cup cornstarch, and 1 tbsp lemon juice in separate bowl.
9. Tip: Let filling sit 10 minutes to draw out juices before adding to crust.
10. Pour blackberry mixture into bottom crust, mounding slightly in center.
11. Roll second dough disc to 12-inch circle and place over filling.
12. Trim excess dough, leaving ½-inch overhang, then crimp edges to seal.
13. Brush top crust with beaten egg and sprinkle with 1 tbsp coarse sugar.
14. Cut 4-5 steam vents in top crust using sharp knife.
15. Tip: Place pie on baking sheet to catch any drips during baking.
16. Bake at 375°F for 45-55 minutes until crust is golden brown and filling bubbles.
17. Tip: If crust browns too quickly, tent edges with foil after 30 minutes.
18. Cool pie completely on wire rack for 4 hours before slicing.
The baked pie reveals a crisp, buttery crust that shatters with each forkful, contrasting beautifully with the lush, jammy blackberry interior. Serve slightly warm with a scoop of vanilla bean ice cream melting into the flaky layers, or enjoy a slice cold for breakfast—the tart fruit filling provides the perfect morning wake-up call.
Blackberry and Apple Crumble Pie
Finally, let’s create a comforting Blackberry and Apple Crumble Pie that brings together sweet-tart berries and warm spices in a buttery crust. This step-by-step guide will walk you through creating the perfect dessert, from preparing the fruit filling to achieving that golden-brown crumble topping. Follow along carefully and you’ll have a beautiful pie ready for any occasion.
Ingredients
– 1 pie crust (store-bought or homemade, chilled)
– 4 cups sliced apples (peeled and cored, use firm varieties like Granny Smith)
– 2 cups fresh blackberries (frozen works too, no need to thaw)
– 3/4 cup granulated sugar (adjust based on fruit sweetness)
– 1/4 cup all-purpose flour (for thickening the filling)
– 1 teaspoon ground cinnamon (or substitute with apple pie spice)
– 1/4 teaspoon salt (enhances flavor balance)
– 1 cup all-purpose flour (for the crumble)
– 1/2 cup rolled oats (adds texture to the topping)
– 1/2 cup brown sugar (packed, for caramel notes)
– 1/2 cup cold unsalted butter (cut into small cubes)
Instructions
1. Preheat your oven to 375°F (190°C) and place a rack in the center position.
2. Press the chilled pie crust into a 9-inch pie dish, ensuring it covers the bottom and sides evenly.
3. In a large mixing bowl, combine the sliced apples, blackberries, granulated sugar, 1/4 cup flour, cinnamon, and salt.
4. Gently toss the fruit mixture until all pieces are evenly coated with the dry ingredients.
5. Transfer the fruit filling into the prepared pie crust, spreading it into an even layer.
6. In a separate bowl, mix 1 cup flour, rolled oats, and brown sugar for the crumble topping.
7. Add the cold butter cubes to the flour-oat mixture.
8. Use your fingertips to rub the butter into the dry ingredients until pea-sized crumbs form.
9. Sprinkle the crumble topping evenly over the fruit filling, covering it completely.
10. Place the pie on a baking sheet to catch any potential drips during baking.
11. Bake at 375°F for 45-50 minutes until the filling is bubbling and the topping is golden brown.
12. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours.
Keeping this pie at room temperature allows the filling to set properly while maintaining the crumble’s delightful texture. The contrast between the soft, spiced fruit and the crunchy oat topping creates a wonderful eating experience. Try serving it warm with a scoop of vanilla ice cream for that classic hot-and-cold combination that makes this dessert truly special.
Lattice-Topped Blackberry Pie
Unlocking the perfect lattice-topped blackberry pie begins with understanding that this classic dessert balances sweet, tart filling with a beautifully woven crust. Using fresh or frozen blackberries creates a vibrant, juicy interior that pairs wonderfully with the flaky pastry. Follow these precise steps to achieve bakery-quality results in your own kitchen.
Ingredients
- 2 ½ cups all-purpose flour, plus extra for dusting
- 1 cup unsalted butter, chilled and cubed (or vegetable shortening)
- 1 tsp salt
- 6-8 tbsp ice water
- 5 cups fresh blackberries (or frozen, thawed and drained)
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 egg, beaten (for egg wash)
- 1 tbsp coarse sugar (for sprinkling)
Instructions
- Combine 2 ½ cups flour and 1 tsp salt in a large bowl.
- Cut in 1 cup chilled butter cubes using a pastry cutter until mixture resembles coarse crumbs.
- Add ice water 1 tablespoon at a time, mixing just until dough comes together.
- Divide dough into two discs, wrap in plastic, and refrigerate for 30 minutes.
- Preheat oven to 375°F.
- Roll one dough disc into a 12-inch circle on a floured surface.
- Transfer rolled dough to a 9-inch pie dish, pressing gently into bottom and sides.
- Combine 5 cups blackberries, ¾ cup sugar, ¼ cup cornstarch, 1 tbsp lemon juice, and 1 tsp vanilla in a separate bowl.
- Pour blackberry mixture into the prepared pie crust.
- Roll second dough disc into a 12-inch circle and cut into 1-inch wide strips.
- Weave strips over filling in a lattice pattern, trimming excess dough.
- Crimp edges together using your fingers or a fork.
- Brush lattice with beaten egg and sprinkle with 1 tbsp coarse sugar.
- Bake at 375°F for 45-50 minutes until crust is golden and filling bubbles.
- Cool pie completely on a wire rack for 3-4 hours before slicing.
Cooled completely, this pie offers a crisp, golden lattice crust that shatters beautifully against the thick, glossy filling. The blackberries maintain their bright tartness while the vanilla and lemon enhance their natural sweetness. Consider serving warm slices with a scoop of vanilla bean ice cream for contrasting temperatures that highlight the fruit’s complexity.
Blackberry Cream Cheese Pie
A perfectly balanced dessert that combines sweet-tart blackberries with rich cream cheese in a flaky crust, this pie requires careful preparation but delivers impressive results. Assembling this pie involves creating a buttery crust, a smooth cream cheese layer, and a vibrant blackberry topping that sets beautifully. Following these steps precisely will ensure your pie holds its shape and delivers that perfect creamy-tart balance in every bite.
Ingredients
– 1 ½ cups all-purpose flour (plus extra for dusting)
– ½ cup unsalted butter, cold and cubed (keep refrigerated until use)
– ¼ cup granulated sugar
– ¼ tsp salt
– 3-4 tbsp ice water (add gradually as needed)
– 8 oz cream cheese, softened to room temperature
– ½ cup powdered sugar
– 1 tsp vanilla extract
– 2 cups fresh blackberries (frozen work if thawed and drained)
– ¼ cup granulated sugar for topping
– 1 tbsp cornstarch
– 1 tbsp lemon juice
Instructions
1. Combine 1 ½ cups flour, ¼ cup granulated sugar, and ¼ tsp salt in a large bowl.
2. Cut in ½ cup cold cubed butter using a pastry cutter until mixture resembles coarse crumbs with pea-sized butter pieces.
3. Sprinkle 3 tablespoons ice water over flour mixture while stirring with a fork until dough just comes together.
4. Add remaining 1 tablespoon ice water if needed, being careful not to overwork the dough.
5. Form dough into a disk, wrap in plastic wrap, and refrigerate for exactly 30 minutes.
6. Preheat oven to 375°F and place rack in center position.
7. Roll chilled dough on floured surface to 12-inch circle, about ⅛-inch thick.
8. Carefully transfer dough to 9-inch pie plate, pressing gently into bottom and sides.
9. Trim excess dough leaving ½-inch overhang, then fold under and crimp edges decoratively.
10. Prick bottom and sides of crust thoroughly with fork to prevent bubbling.
11. Line crust with parchment paper and fill with pie weights or dried beans.
12. Bake at 375°F for 15 minutes until edges are lightly golden.
13. Remove parchment and weights, then bake 5 more minutes until bottom appears dry.
14. Cool crust completely on wire rack, about 45 minutes.
15. Beat 8 oz softened cream cheese with ½ cup powdered sugar and 1 tsp vanilla until completely smooth and lump-free.
16. Spread cream cheese mixture evenly over cooled crust using offset spatula.
17. Refrigerate cream cheese layer while preparing topping, about 20 minutes.
18. Combine 2 cups blackberries, ¼ cup granulated sugar, 1 tbsp cornstarch, and 1 tbsp lemon juice in saucepan.
19. Cook over medium heat, stirring constantly, for 5-7 minutes until berries break down and mixture thickens noticeably.
20. Cool blackberry mixture to room temperature, about 30 minutes, stirring occasionally.
21. Spread cooled blackberry topping evenly over cream cheese layer.
22. Refrigerate pie for minimum 4 hours or overnight until completely set.
Beautifully layered with contrasting textures, this pie offers a crisp crust against the velvety cream cheese and jammy blackberry topping. The bright berry acidity cuts through the rich filling, creating a dessert that’s both refreshing and indulgent. Serve chilled slices with whipped cream or vanilla ice cream for extra decadence.
Vegan Blackberry Pie with Coconut Crust
Oftentimes, the most satisfying desserts come from simple, seasonal ingredients prepared with care. This vegan blackberry pie features a flaky coconut crust that complements the tart-sweet filling perfectly, making it an ideal project for bakers of all skill levels. Let’s walk through each step together to create this beautiful dessert.
Ingredients
– 2 cups all-purpose flour (or gluten-free 1:1 substitute)
– 1/2 cup coconut oil, solid but scoopable (refrigerate if too soft)
– 1/4 cup ice water (add more tablespoon by tablespoon if needed)
– 4 cups fresh blackberries (frozen work too, no need to thaw)
– 3/4 cup granulated sugar (reduce to 1/2 cup if berries are very sweet)
– 3 tablespoons cornstarch (tapioca starch works as substitute)
– 1 tablespoon lemon juice (brightens the berry flavor)
– 1/4 teaspoon salt (enhances all flavors)
Instructions
1. Combine 2 cups flour and 1/4 teaspoon salt in a large mixing bowl.
2. Cut 1/2 cup solid coconut oil into the flour mixture using a pastry cutter until pieces are pea-sized.
3. Drizzle 1/4 cup ice water over the mixture while stirring with a fork until dough just comes together.
4. Divide dough into two equal portions, shape into disks, wrap in plastic, and refrigerate for 30 minutes until firm.
5. Preheat your oven to 375°F and position a rack in the center.
6. Roll one dough disk between two sheets of parchment paper to fit a 9-inch pie plate.
7. Transfer the crust to the pie plate, pressing gently into the bottom and sides.
8. In a separate bowl, gently mix 4 cups blackberries, 3/4 cup sugar, 3 tablespoons cornstarch, and 1 tablespoon lemon juice.
9. Pour the blackberry filling into the prepared crust, spreading evenly.
10. Roll out the second dough disk and cut into 1-inch wide strips for a lattice top.
11. Weave the strips over the filling in a crisscross pattern, trimming excess dough.
12. Crimp the edges firmly with your fingers or a fork to seal.
13. Bake at 375°F for 45-50 minutes until the crust is golden brown and filling is bubbling.
14. Cool completely on a wire rack for at least 2 hours before slicing.
Golden brown and beautifully structured, this pie delivers a perfect contrast between the crisp coconut crust and juicy blackberry filling. The lattice top allows steam to escape while creating an impressive presentation that’s sure to delight guests. Serve slightly warm with a scoop of vanilla coconut ice cream for an extra special treat.
Blackberry and Peach Galette
Even the most novice baker can master this rustic Blackberry and Peach Galette—it’s forgiving, beautiful, and bursting with summer flavor. Embrace the free-form crust and juicy filling for a dessert that feels both elegant and effortlessly homemade. Let’s walk through each step together to create a showstopper that’s perfect for any occasion.
Ingredients
- 1 ½ cups all-purpose flour (plus extra for dusting)
- ½ cup cold unsalted butter, cubed (keep refrigerated until use)
- ¼ cup ice water (add 1 tbsp more if dough feels dry)
- 2 cups sliced fresh peaches (about 3 medium peaches, peeled)
- 1 cup fresh blackberries (frozen can be used if thawed and drained)
- ⅓ cup granulated sugar (adjust based on fruit sweetness)
- 1 tbsp cornstarch (to thicken juices)
- 1 tsp lemon juice (freshly squeezed for brightness)
- 1 egg, beaten (for egg wash)
- 1 tbsp coarse sugar (for sprinkling)
Instructions
- Combine 1 ½ cups all-purpose flour and ½ cup cold, cubed unsalted butter in a large bowl.
- Use a pastry cutter or your fingertips to work the butter into the flour until pea-sized crumbs form.
- Drizzle in ¼ cup ice water, 1 tablespoon at a time, mixing just until the dough comes together.
- Shape the dough into a disk, wrap in plastic, and refrigerate for 30 minutes to relax the gluten.
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a separate bowl, toss 2 cups sliced peaches, 1 cup blackberries, ⅓ cup granulated sugar, 1 tablespoon cornstarch, and 1 teaspoon lemon juice until evenly coated.
- Roll the chilled dough on a floured surface into a 12-inch circle, about ⅛-inch thick.
- Transfer the dough to the prepared baking sheet, then spoon the fruit mixture into the center, leaving a 2-inch border.
- Fold the dough edges over the fruit, pleating as you go to create a rustic look.
- Brush the crust with 1 beaten egg and sprinkle with 1 tablespoon coarse sugar for a golden finish.
- Bake at 375°F for 35–40 minutes, until the crust is golden brown and the filling is bubbly.
- Cool on the baking sheet for 15 minutes before slicing to allow the juices to set.
Hearty and vibrant, this galette boasts a flaky, buttery crust that cradles tender, jammy fruit with just the right balance of sweet and tart. Serve it warm with a scoop of vanilla ice cream for a cozy contrast, or enjoy a slice at room temperature with your morning coffee—it’s versatile enough for any time of day.
Gluten-Free Blackberry Pie
Let’s create a stunning gluten-free blackberry pie that’s perfect for any occasion. This recipe guides you through each stage methodically, ensuring even beginners achieve a flaky crust and juicy filling. We’ll use simple techniques that guarantee success every time you bake.
Ingredients
– 2 cups gluten-free all-purpose flour blend (plus extra for dusting)
– 1 cup cold unsalted butter, cubed (keep refrigerated until use)
– 6-8 tbsp ice water (add gradually until dough comes together)
– 4 cups fresh blackberries (frozen work too, no need to thaw)
– 3/4 cup granulated sugar (adjust for berry sweetness)
– 1/4 cup cornstarch (or tapioca starch for thickening)
– 1 tbsp lemon juice (freshly squeezed for brightness)
– 1 tsp vanilla extract (pure recommended for best flavor)
– 1/4 tsp salt (enhances all flavors)
– 1 egg, beaten (for egg wash, optional)
Instructions
1. Combine 2 cups gluten-free flour and 1/4 tsp salt in a large mixing bowl.
2. Cut 1 cup cold butter cubes into the flour mixture using a pastry cutter until pea-sized crumbs form.
3. Sprinkle 6 tablespoons ice water over the mixture while stirring with a fork.
4. Add remaining water 1 tablespoon at a time until the dough holds together when pressed.
5. Divide dough into two discs, wrap in plastic, and refrigerate for exactly 30 minutes.
6. Preheat your oven to 375°F and position a rack in the center.
7. Roll one dough disc on a floured surface to a 12-inch circle measuring 1/8-inch thick.
8. Carefully transfer the crust to a 9-inch pie plate, pressing gently into corners.
9. Mix 4 cups blackberries, 3/4 cup sugar, 1/4 cup cornstarch, 1 tbsp lemon juice, and 1 tsp vanilla in a separate bowl.
10. Let the filling sit for 15 minutes until berries release some juice.
11. Pour the blackberry mixture into the prepared crust, spreading evenly.
12. Roll the second dough disc to another 12-inch circle for the top crust.
13. Place the top crust over the filling and crimp the edges firmly together.
14. Cut four 2-inch slits in the top crust to allow steam to escape.
15. Brush the top with beaten egg wash for golden browning.
16. Bake at 375°F for 45-50 minutes until the crust is deep golden brown and filling bubbles visibly through slits.
17. Cool the pie completely on a wire rack for 3-4 hours before slicing.
Vibrant purple juices mingle with the buttery, flaky crust in every slice. The filling maintains a perfect balance between sweet and tart, while the gluten-free crust stays remarkably tender. Serve slightly warm with a scoop of vanilla ice cream for contrasting temperatures, or enjoy at room temperature to fully appreciate the blackberry flavor.
Blackberry and Lemon Meringue Pie
Remember those summer days when blackberries stained your fingers and lemonade quenched your thirst? This Blackberry and Lemon Meringue Pie captures that perfect balance of tart and sweet in a stunning dessert that’s surprisingly approachable for home bakers. Ready your rolling pin and mixing bowls—we’re building this beauty from the crust up.
Ingredients
– 1 ¼ cups all-purpose flour (plus extra for dusting)
– ½ cup cold unsalted butter, cubed (keep refrigerated until use)
– 3 tbsp ice water (add 1 tbsp more if dough feels dry)
– 4 large egg yolks (reserve whites for meringue)
– 1 cup granulated sugar
– ⅓ cup cornstarch
– 1 ½ cups water
– ½ cup fresh lemon juice (about 3-4 lemons)
– 2 tbsp lemon zest
– 1 ½ cups fresh blackberries (frozen work if thawed and drained)
– 4 large egg whites (at room temperature for best volume)
– ¼ tsp cream of tartar
– ½ cup superfine sugar (regular sugar pulsed in blender works)
Instructions
1. Combine 1 ¼ cups flour and ¼ teaspoon salt in a large bowl.
2. Cut ½ cup cold butter into flour mixture using a pastry cutter until pieces are pea-sized.
3. Sprinkle 3 tablespoons ice water over mixture, stirring with a fork until dough just comes together.
4. Gather dough into a disk, wrap in plastic, and refrigerate for 30 minutes until firm.
5. Preheat oven to 375°F and place a baking sheet on the middle rack.
6. Roll dough on a floured surface to a 12-inch circle, then transfer to a 9-inch pie plate.
7. Trim edges leaving 1-inch overhang, then tuck under and crimp decoratively.
8. Prick bottom and sides with a fork, then line with parchment and fill with pie weights.
9. Bake on preheated baking sheet for 15 minutes until edges are lightly golden.
10. Remove weights and parchment, then bake 5 more minutes until bottom looks dry.
11. Cool crust completely on a wire rack while preparing filling.
12. Whisk 4 egg yolks in a medium bowl until smooth and pale yellow.
13. Combine 1 cup sugar, ⅓ cup cornstarch, and ¼ teaspoon salt in a saucepan.
14. Gradually whisk in 1 ½ cups water and ½ cup lemon juice until smooth.
15. Cook over medium heat, stirring constantly, until mixture thickens and bubbles, about 6-8 minutes.
16. Remove from heat and slowly whisk ½ cup hot mixture into beaten egg yolks to temper.
17. Return yolk mixture to saucepan and cook 2 more minutes, stirring constantly.
18. Stir in 2 tablespoons lemon zest and 1 tablespoon butter until melted and incorporated.
19. Fold 1 ½ cups blackberries gently into the warm filling.
20. Pour filling into cooled crust and smooth the top with a spatula.
21. Using an electric mixer, beat 4 egg whites and ¼ teaspoon cream of tartar on medium speed until foamy.
22. Increase speed to high and gradually add ½ cup superfine sugar, beating until stiff, glossy peaks form, about 5-7 minutes.
23. Spread meringue over filling, sealing completely to the crust edges to prevent shrinking.
24. Create decorative peaks using the back of a spoon.
25. Bake at 350°F for 12-15 minutes until meringue tips are golden brown.
26. Cool completely on a wire rack, then refrigerate for 4 hours before serving.
That first slice reveals layers of buttery crust, jewel-toned blackberry filling, and cloud-like meringue. The lemon cuts through the sweetness while the berries provide juicy bursts in every bite. Try serving chilled slices with extra fresh blackberries scattered around the plate for a stunning presentation that highlights the fruit’s natural beauty.
Deep-Dish Blackberry Pie
Remember that moment when you bite into a dessert that’s both comforting and spectacularly fruity? That’s the magic of this deep-dish blackberry pie, a recipe that breaks down the process so clearly, even a first-time baker can achieve a gorgeous, bubbling result. We’ll walk through each stage methodically, from mixing the crust to pulling a golden-brown pie from the oven.
Ingredients
– 2 ½ cups all-purpose flour, plus extra for dusting
– 1 cup unsalted butter, cold and cubed (for flaky layers)
– 1 tsp salt
– 6–8 tbsp ice water, added gradually until dough holds
– 5 cups fresh blackberries, rinsed and patted dry (or frozen, thawed and drained)
– ¾ cup granulated sugar, adjust for berry sweetness
– ¼ cup cornstarch, to thicken filling without cloudiness
– 1 tbsp lemon juice, for bright acidity
– 1 egg, beaten (for glossy crust)
– 1 tbsp turbinado sugar, for crunchy topping
Instructions
1. Combine 2 ½ cups flour and 1 tsp salt in a large bowl.
2. Cut in 1 cup cold, cubed butter using a pastry cutter until pea-sized crumbs form.
3. Sprinkle 6–8 tbsp ice water, 1 tbsp at a time, mixing gently until dough just comes together.
4. Divide dough into two discs, wrap in plastic, and chill for 30 minutes to prevent shrinkage.
5. Preheat oven to 375°F and place a baking sheet on the center rack to catch drips.
6. Roll one dough disc on a floured surface to a 12-inch circle and fit into a 9-inch deep-dish pie plate.
7. In a separate bowl, toss 5 cups blackberries with ¾ cup sugar, ¼ cup cornstarch, and 1 tbsp lemon juice until coated.
8. Tip: Let the filling sit for 10 minutes to draw out juices before adding to the crust.
9. Pour filling into the bottom crust, mounding berries slightly in the center.
10. Roll the second dough disc to an 11-inch circle and place over the filling.
11. Crimp edges together, trim excess, and cut 4–5 slits in the top crust to vent steam.
12. Brush top with 1 beaten egg and sprinkle with 1 tbsp turbinado sugar for color and crunch.
13. Tip: Place the pie on the preheated baking sheet to ensure the bottom crust cooks through.
14. Bake at 375°F for 50–60 minutes, until the crust is golden and filling bubbles thickly through slits.
15. Tip: Cool the pie on a wire rack for 3–4 hours to let the filling set neatly before slicing.
16. Serve slices warm or at room temperature. The filling firms up to a jam-like consistency, balancing the berries’ natural tartness with subtle sweetness. For a creative twist, top with vanilla bean ice cream to contrast the warm, bubbly fruit.
Blackberry and Rhubarb Pie
A perfect balance of tart and sweet, this blackberry and rhubarb pie features a flaky crust enveloping a vibrant, juicy filling that bakes into a beautiful dessert. As your cooking teacher, I’ll guide you through each precise step to ensure pie-making success, even if this is your first attempt. You’ll learn techniques for handling the dough and creating that signature bubbling filling that makes this pie so special.
Ingredients
– 2 ½ cups all-purpose flour, plus extra for dusting
– 1 cup unsalted butter, cold and cubed
– 1 teaspoon salt
– 6-8 tablespoons ice water
– 4 cups fresh blackberries
– 3 cups chopped rhubarb, in ½-inch pieces
– 1 cup granulated sugar
– ¼ cup cornstarch
– 1 tablespoon lemon juice
– 1 egg, beaten for egg wash
– 1 tablespoon coarse sugar for sprinkling
Instructions
1. Combine 2 ½ cups flour and 1 teaspoon salt in a large bowl.
2. Cut 1 cup cold cubed butter into the flour mixture using a pastry cutter until pea-sized crumbs form.
3. Add ice water one tablespoon at a time, mixing with a fork until dough just comes together.
4. Divide dough into two discs, wrap in plastic, and refrigerate for 30 minutes until firm.
5. Preheat oven to 375°F and place a baking sheet on the middle rack.
6. Roll one dough disc on a floured surface to a 12-inch circle and transfer to a 9-inch pie plate.
7. Combine 4 cups blackberries, 3 cups rhubarb, 1 cup sugar, ¼ cup cornstarch, and 1 tablespoon lemon juice in a bowl.
8. Let the fruit mixture sit for 15 minutes to release juices while you roll the top crust.
9. Roll the second dough disc to an 11-inch circle on a floured surface.
10. Pour the fruit filling into the bottom crust, mounding slightly in the center.
11. Place the top crust over the filling and trim excess dough to 1-inch overhang.
12. Crimp the edges together by pressing with a fork or creating a decorative pattern.
13. Cut four 2-inch slits in the top crust to allow steam to escape.
14. Brush the entire top crust with beaten egg using a pastry brush.
15. Sprinkle 1 tablespoon coarse sugar evenly over the egg-washed crust.
16. Place the pie on the preheated baking sheet and bake at 375°F for 45 minutes.
17. Rotate the pie 180 degrees and continue baking for 15-20 minutes until crust is golden brown and filling is bubbling through the slits.
18. Cool the pie completely on a wire rack for at least 3 hours before slicing.
Creating that perfect flaky crust requires keeping your butter cold throughout the process. Carefully monitoring the filling’s bubbling ensures the cornstarch has properly thickened the juices. Cooling completely allows the filling to set properly for clean slices. Crisp, golden pastry gives way to a tender, jam-like interior where tart rhubarb and sweet blackberries create beautiful purple-red streaks throughout each slice. Consider serving warm slices with a dollop of vanilla ice cream that melts into the flaky layers, or enjoy chilled for a firmer texture that highlights the fruit’s natural brightness.
Mini Blackberry Hand Pies
Ready to create delightful handheld desserts that burst with seasonal flavor? These Mini Blackberry Hand Pies combine flaky pastry with sweet-tart filling in perfectly portable portions. Roll up your sleeves as we walk through each simple step to achieve bakery-quality results in your own kitchen.
Ingredients
- 2 cups all-purpose flour, plus extra for dusting
- 1/2 teaspoon salt
- 3/4 cup cold unsalted butter, cubed
- 6-8 tablespoons ice water
- 2 cups fresh blackberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1 large egg, beaten for egg wash
- 1 tablespoon coarse sugar for sprinkling
Instructions
- Combine 2 cups flour and 1/2 teaspoon salt in a large bowl.
- Cut 3/4 cup cold butter into flour mixture using a pastry cutter until pea-sized crumbs form.
- Add ice water 1 tablespoon at a time, mixing with a fork until dough just comes together.
- Divide dough into two equal discs, wrap in plastic, and refrigerate for 30 minutes.
- While dough chills, combine 2 cups blackberries, 1/4 cup sugar, 1 tablespoon cornstarch, and 1 teaspoon lemon juice in a separate bowl.
- Lightly mash berries with a fork to release some juices, being careful to leave some berries intact.
- Roll one dough disc on a floured surface to 1/8-inch thickness.
- Cut dough into 3-inch circles using a round cutter or glass.
- Spoon 1 tablespoon blackberry filling onto the center of each dough circle.
- Brush edges of dough circles with beaten egg using a pastry brush.
- Fold dough over filling to create half-moon shapes.
- Press edges firmly with a fork to seal completely, creating decorative crimped edges.
- Transfer pies to a parchment-lined baking sheet, spacing them 1 inch apart.
- Brush tops of pies with remaining beaten egg and sprinkle with coarse sugar.
- Cut three small slits in the top of each pie with a sharp knife to allow steam to escape.
- Bake at 375°F for 18-22 minutes until golden brown and filling is bubbling.
- Cool pies on baking sheet for 5 minutes before transferring to a wire rack.
Nothing beats the contrast of the crisp, buttery crust against the warm, jammy blackberry center that bursts with fruity brightness. Serve these hand pies slightly warm with a scoop of vanilla ice cream for ultimate indulgence, or pack them in lunchboxes for a special treat that travels beautifully.
Blackberry and Chocolate Tart
Haven’t you ever wanted to impress guests with a dessert that looks professional but is actually quite simple to make? This blackberry and chocolate tart combines sweet, tart berries with rich chocolate in a buttery crust that will have everyone asking for seconds. Let me walk you through each step carefully so you can create this stunning dessert with confidence.
Ingredients
– 1 ½ cups all-purpose flour (spoon and level for accuracy)
– ½ cup unsalted butter, cold and cubed (keeps crust flaky)
– ¼ cup granulated sugar
– 1 large egg yolk
– 2 tablespoons ice water (adds moisture without overworking dough)
– 1 cup heavy cream
– 8 ounces semi-sweet chocolate, chopped (or chocolate chips)
– 2 cups fresh blackberries
– 2 tablespoons powdered sugar (for dusting)
Instructions
1. Combine flour, cold cubed butter, and granulated sugar in a food processor.
2. Pulse the mixture until it resembles coarse crumbs, about 10 quick pulses.
3. Add egg yolk and ice water to the food processor.
4. Pulse just until the dough begins to clump together, being careful not to overmix.
5. Turn the dough out onto a lightly floured surface and gather it into a ball.
6. Flatten the dough into a 1-inch thick disk and wrap tightly in plastic wrap.
7. Refrigerate the dough for exactly 30 minutes to allow the gluten to relax.
8. Preheat your oven to 375°F while the dough chills.
9. Roll the chilled dough into an 11-inch circle on a floured surface.
10. Carefully transfer the dough to a 9-inch tart pan with a removable bottom.
11. Press the dough firmly into the corners and up the sides of the pan.
12. Trim any excess dough hanging over the edges using a sharp knife.
13. Prick the bottom of the crust all over with a fork to prevent bubbling.
14. Line the crust with parchment paper and fill with pie weights or dried beans.
15. Bake the weighted crust at 375°F for 15 minutes until the edges look set.
16. Remove the parchment and weights from the partially baked crust.
17. Return the empty crust to the oven and bake for 8 more minutes until golden.
18. Transfer the baked crust to a wire rack and let it cool completely.
19. Heat heavy cream in a small saucepan over medium heat until it just begins to simmer.
20. Place chopped chocolate in a heatproof bowl and pour the hot cream over it.
21. Let the chocolate and cream sit undisturbed for 2 minutes to melt.
22. Whisk the chocolate and cream mixture until smooth and glossy.
23. Pour the chocolate ganache into the cooled tart shell, spreading it evenly.
24. Arrange fresh blackberries in a single layer over the chocolate ganache.
25. Refrigerate the assembled tart for at least 2 hours until the ganache is set.
26. Dust the chilled tart with powdered sugar just before serving.
Decadent doesn’t begin to describe this tart’s contrasting textures – the crisp, buttery crust gives way to smooth, rich chocolate and juicy blackberries that burst with flavor. Serve each slice slightly chilled to maintain the perfect firmness of the ganache, or try garnishing with fresh mint leaves for an elegant presentation that highlights the beautiful berry arrangement.
Blackberry and Almond Frangipane Pie
Zesty blackberries and nutty almond frangipane create a sophisticated yet approachable dessert that’s perfect for holiday gatherings or weekend baking projects. This pie balances sweet-tart fruit with rich, creamy filling encased in a buttery crust that bakes to golden perfection. Follow these methodical steps to create a stunning dessert that will impress your guests.
Ingredients
- 1 ½ cups all-purpose flour (plus extra for dusting)
- ½ cup cold unsalted butter, cubed (keep refrigerated until use)
- 3-4 tbsp ice water (add gradually until dough comes together)
- 1 cup almond flour (blanched almonds work best)
- ½ cup granulated sugar
- ½ cup softened unsalted butter
- 2 large eggs, room temperature
- 1 tsp almond extract (pure extract recommended)
- 2 cups fresh blackberries (frozen can be used if thawed and drained)
- 1 tbsp turbinado sugar (for sprinkling on crust)
Instructions
- Combine 1 ½ cups all-purpose flour and ½ cup cold cubed butter in a large bowl.
- Use a pastry cutter or your fingertips to work the butter into the flour until pea-sized crumbs form.
- Add ice water 1 tablespoon at a time, mixing with a fork until the dough just comes together.
- Shape the dough into a disk, wrap in plastic wrap, and refrigerate for exactly 30 minutes.
- Preheat your oven to 375°F and position a rack in the center.
- Roll the chilled dough on a floured surface to a 12-inch circle that’s ⅛-inch thick.
- Carefully transfer the dough to a 9-inch pie dish, pressing it gently into the bottom and sides.
- Trim the excess dough, leaving a ½-inch overhang, then crimp the edges decoratively.
- In a medium bowl, beat ½ cup softened butter and ½ cup granulated sugar until light and fluffy.
- Add 2 eggs one at a time, beating well after each addition until fully incorporated.
- Mix in 1 cup almond flour and 1 teaspoon almond extract until the frangipane is smooth and uniform.
- Spread the frangipane mixture evenly over the bottom of the prepared pie crust.
- Arrange 2 cups blackberries in a single layer over the frangipane filling.
- Sprinkle 1 tablespoon turbinado sugar over the exposed crust edges for a sparkling finish.
- Bake at 375°F for 40-45 minutes until the crust is golden brown and the filling is set.
- Cool the pie completely on a wire rack for at least 2 hours before slicing.
Ultimate satisfaction comes when you slice into this beautiful pie and discover the contrasting textures within. The crisp, buttery crust gives way to creamy almond frangipane that perfectly cushions the juicy blackberries, creating bursts of tart sweetness in every bite. Serve slightly warm with a scoop of vanilla bean ice cream to highlight the almond notes, or enjoy at room temperature to appreciate the full complexity of flavors.
Blackberry and Custard Pie
Gently sweet and wonderfully comforting, this blackberry and custard pie combines juicy summer berries with rich, creamy filling in a flaky crust that’s surprisingly simple to make from scratch. Following these clear steps will guide you through creating a dessert that feels both elegant and homey. Let’s begin with gathering your ingredients and prepping your workspace.
Ingredients
– 1 ¼ cups all-purpose flour, plus extra for dusting
– ½ cup unsalted butter, cold and cubed (or substitute with vegetable shortening for a flakier crust)
– 3–4 tbsp ice water, as needed to bring dough together
– 2 cups fresh blackberries, rinsed and patted dry (frozen can be used if thawed and drained)
– ¾ cup granulated sugar, adjust slightly if berries are very tart
– 3 large eggs, at room temperature for smoother mixing
– 1 cup heavy cream, for a rich custard base (half-and-half works for a lighter version)
– 1 tsp vanilla extract, or almond extract for a nutty twist
– ¼ tsp salt, to balance sweetness
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking. 2. In a large bowl, combine 1 ¼ cups all-purpose flour and ¼ tsp salt. 3. Add ½ cup cold, cubed unsalted butter to the flour mixture. 4. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces. Tip: Keeping the butter cold helps create a flaky crust. 5. Gradually sprinkle in 3–4 tbsp ice water, 1 tbsp at a time, mixing gently with a fork until the dough just comes together. 6. Shape the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes. 7. On a lightly floured surface, roll out the chilled dough into a 12-inch circle. 8. Carefully transfer the dough to a 9-inch pie dish, pressing it gently into the bottom and sides. 9. Trim any excess dough from the edges and crimp them decoratively with your fingers or a fork. 10. Arrange 2 cups fresh blackberries evenly over the bottom of the pie crust. 11. In a medium bowl, whisk together ¾ cup granulated sugar and 3 large eggs until smooth and pale. 12. Stir in 1 cup heavy cream and 1 tsp vanilla extract until fully combined. Tip: Avoid overmixing to prevent air bubbles in the custard. 13. Slowly pour the custard mixture over the blackberries in the pie crust. 14. Place the pie dish on a baking sheet to catch any potential spills. 15. Bake at 375°F for 45–50 minutes, or until the custard is set and the crust is golden brown. Tip: Check for doneness by gently jiggling the pie—the center should barely move. 16. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours before slicing. Oozing with juicy berries and creamy custard, this pie offers a delightful contrast between the tender, jammy fruit and the smooth, velvety filling. Serve it slightly warm with a dollop of whipped cream or chilled for a firmer slice that holds its shape beautifully at picnics.
Blackberry and Lime Pie with Graham Cracker Crust
Years of baking have taught me that the most memorable desserts often come from simple, fresh ingredients combined with careful technique. You’ll find this blackberry and lime pie with graham cracker crust surprisingly approachable, even if you’re new to pie-making. Let’s walk through each step together to create a dessert that balances sweet, tart, and creamy elements perfectly.
Ingredients
– 1 ½ cups graham cracker crumbs (about 12 whole crackers, crushed fine)
– 6 tablespoons unsalted butter, melted (cooled slightly to prevent sogginess)
– ¼ cup granulated sugar (for crust; helps with browning)
– 4 cups fresh blackberries (frozen work too, but thaw and drain first)
– ¾ cup granulated sugar (for filling; adjust based on berry sweetness)
– ¼ cup cornstarch (for thickening; arrowroot starch works as substitute)
– 2 tablespoons fresh lime juice (about 1 large lime, zest reserved)
– 1 teaspoon lime zest (adds bright aroma)
– ¼ teaspoon salt (enhances all flavors)
– 1 cup heavy whipping cream (chilled for best whipping results)
Instructions
1. Preheat your oven to 350°F and position a rack in the center for even heating.
2. Combine graham cracker crumbs, ¼ cup sugar, and melted butter in a medium bowl until mixture resembles wet sand.
3. Press the crumb mixture firmly into a 9-inch pie plate, working from the center outward and building up the sides to ¼-inch thickness.
4. Bake the crust for 8-10 minutes until lightly golden and fragrant, then cool completely on a wire rack.
5. Tip: Press the crust with the bottom of a measuring cup for an even, compact base that won’t crumble when sliced.
6. In a medium saucepan, gently mash 2 cups of blackberries with a potato masher or fork to release their juices.
7. Add remaining ¾ cup sugar, cornstarch, lime juice, lime zest, and salt to the saucepan, stirring until no dry spots remain.
8. Cook the mixture over medium heat, stirring constantly with a wooden spoon, until it thickens and large bubbles break the surface, about 5-7 minutes.
9. Remove the saucepan from heat and fold in the remaining 2 cups of whole blackberries to maintain some texture.
10. Tip: Don’t skip the constant stirring—cornstarch can form lumps if left unattended during thickening.
11. Pour the warm filling into the cooled crust and smooth the top with a spatula.
12. Press plastic wrap directly onto the filling surface to prevent a skin from forming.
13. Refrigerate the pie for at least 4 hours until completely chilled and set; the filling should not jiggle when moved.
14. Just before serving, whip the chilled heavy cream with an electric mixer on medium-high speed until stiff peaks form, about 2-3 minutes.
15. Tip: Chill your mixing bowl and beaters in the freezer for 15 minutes beforehand for faster, fluffier whipped cream.
16. Dollop or pipe the whipped cream over the chilled pie.
Just imagine cutting into this pie: the crisp graham cracker crust gives way to a vibrant purple filling that’s both jammy and bursting with whole berries. The lime cuts through the sweetness with a refreshing zing that makes each bite feel balanced and sophisticated. For a stunning presentation, garnish with extra blackberries and lime zest, or serve alongside vanilla bean ice cream to complement the tartness.
Blackberry and Ginger Spiced Pie
Diving into autumn baking calls for a pie that balances sweet fruit with warm spices. This blackberry and ginger spiced pie offers just that, with a flaky crust encasing juicy berries and zesty ginger. Follow these steps carefully for a dessert that’s sure to impress.
Ingredients
– 2 cups all-purpose flour (spooned and leveled for accuracy)
– 1/2 cup unsalted butter, cold and cubed (or vegetable shortening for a flakier crust)
– 1/4 cup ice water (add more if dough feels dry)
– 4 cups fresh blackberries (frozen can be used if thawed and drained)
– 1/2 cup granulated sugar (adjust based on berry sweetness)
– 1 tbsp lemon juice (freshly squeezed for brightness)
– 1 tsp ground ginger (or 1 tbsp freshly grated ginger for more punch)
– 1/4 tsp ground cinnamon (optional for extra warmth)
– 1 egg, beaten (for egg wash, or use milk for a dairy-free option)
Instructions
1. Combine 2 cups all-purpose flour and 1/2 cup cold, cubed unsalted butter in a large bowl.
2. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add 1/4 cup ice water, mixing until the dough just comes together without overworking it.
4. Divide the dough into two equal discs, wrap them in plastic, and chill in the refrigerator for 30 minutes to prevent shrinkage.
5. Preheat your oven to 375°F and place a baking sheet on the middle rack to preheat for a crisp bottom crust.
6. In a separate bowl, gently toss 4 cups fresh blackberries with 1/2 cup granulated sugar, 1 tbsp lemon juice, 1 tsp ground ginger, and 1/4 tsp ground cinnamon until coated.
7. Roll out one chilled dough disc on a floured surface to fit a 9-inch pie dish, then press it into the dish.
8. Pour the blackberry mixture into the pie crust, spreading it evenly.
9. Roll out the second dough disc and place it over the filling, crimping the edges with a fork to seal.
10. Brush the top crust with the beaten egg wash for a golden finish.
11. Cut 3-4 small slits in the top crust to allow steam to escape during baking.
12. Bake the pie on the preheated baking sheet for 45–50 minutes, or until the crust is golden brown and the filling bubbles.
13. Let the pie cool on a wire rack for at least 2 hours to set the filling before slicing.
Fresh from the oven, this pie boasts a buttery, flaky crust that contrasts with the juicy, tart blackberries. The ginger adds a warm, spicy kick that pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for a cozy treat.
Blackberry and White Chocolate Pie
Very few desserts balance tart and sweet quite like this seasonal favorite. Vibrant blackberries and creamy white chocolate create a perfect harmony in this comforting pie that’s surprisingly simple to master, even for novice bakers. Let’s walk through each step methodically to ensure your pie turns out beautifully every single time.
Ingredients
– 2 cups all-purpose flour (plus extra for dusting)
– 1 cup unsalted butter, cold and cubed (keeps crust flaky)
– 1/4 cup ice water (add gradually as needed)
– 4 cups fresh blackberries (frozen work too, don’t thaw)
– 1 cup white chocolate chips (high-quality melts smoother)
– 3/4 cup granulated sugar (adjust for berry sweetness)
– 3 tablespoons cornstarch (thickens filling perfectly)
– 1 tablespoon lemon juice (brightens flavors)
– 1 egg, beaten (for golden crust)
– 1 teaspoon vanilla extract (pure recommended)
Instructions
1. Combine 2 cups flour and cubed cold butter in a large bowl.
2. Use a pastry cutter to blend until mixture resembles coarse crumbs with pea-sized butter pieces.
3. Gradually add 1/4 cup ice water, mixing with a fork until dough just comes together.
4. Divide dough into two discs, wrap in plastic, and refrigerate for 30 minutes minimum.
5. Preheat oven to 375°F and position rack in center.
6. Roll one dough disc on floured surface to 12-inch circle for bottom crust.
7. Carefully transfer to 9-inch pie dish, pressing gently into corners.
8. In separate bowl, toss 4 cups blackberries with 3/4 cup sugar, 3 tablespoons cornstarch, 1 tablespoon lemon juice, and 1 teaspoon vanilla.
9. Sprinkle 1/2 cup white chocolate chips over bottom crust.
10. Pour berry mixture over chocolate chips in pie shell.
11. Top with remaining 1/2 cup white chocolate chips.
12. Roll second dough disc to 12-inch circle for top crust.
13. Place over filling, trim edges, and crimp to seal.
14. Cut 4-5 steam vents in top crust with sharp knife.
15. Brush entire top crust with beaten egg using pastry brush.
16. Bake at 375°F for 45-50 minutes until crust is golden brown and filling bubbles visibly through vents.
17. Cool completely on wire rack for 4 hours before slicing. Ultimately, this pie achieves a wonderful contrast between the juicy, slightly tart blackberries and the sweet, creamy white chocolate that melts into the filling. The flaky butter crust provides the perfect textural counterpoint, making each bite complex yet comforting. Unconventionally delicious when served slightly warm with a scoop of vanilla bean ice cream, or try it chilled the next day when the flavors have deepened even further.
Blackberry and Coconut Cream Pie
Venturing into pie-making can feel intimidating, but this blackberry and coconut cream pie breaks the process into manageable steps that build confidence with each layer. We’ll create a flaky crust, silky coconut filling, and vibrant blackberry topping that comes together beautifully for any occasion.
Ingredients
– 1 ¼ cups all-purpose flour (plus extra for dusting)
– ½ cup cold unsalted butter, cubed (keep refrigerated until use)
– 3-4 tbsp ice water (add gradually until dough comes together)
– 1 cup granulated sugar (divided between crust and filling)
– ¼ tsp salt
– 1 ½ cups whole milk
– ¾ cup heavy cream
– 3 large egg yolks
– ¼ cup cornstarch
– 1 cup sweetened shredded coconut (toasted or untoasted)
– 1 tsp vanilla extract
– 2 cups fresh blackberries (frozen work if thawed and drained)
– 1 tbsp lemon juice (freshly squeezed for brightness)
Instructions
1. Combine 1 ¼ cups flour, 1 tablespoon sugar, and ¼ teaspoon salt in a large bowl.
2. Cut ½ cup cold butter into the flour mixture using a pastry cutter until pea-sized crumbs form.
3. Sprinkle 3 tablespoons ice water over the mixture and stir with a fork until the dough begins to clump.
4. Add remaining ice water 1 teaspoon at a time if needed until the dough holds together when pressed.
5. Shape the dough into a disk, wrap in plastic, and refrigerate for 30 minutes until firm.
6. Preheat your oven to 375°F and place a baking sheet on the center rack.
7. Roll the chilled dough on a floured surface to a 12-inch circle that’s ⅛-inch thick.
8. Carefully transfer the dough to a 9-inch pie plate and trim the edges to ½-inch overhang.
9. Fold the overhang under itself and crimp the edges decoratively with your fingers.
10. Prick the bottom and sides of the crust with a fork 15 times to prevent bubbling.
11. Line the crust with parchment paper and fill with pie weights or dried beans.
12. Bake on the preheated baking sheet for 15 minutes until the edges look set.
13. Remove the parchment and weights and bake for 10 more minutes until golden.
14. Cool the crust completely on a wire rack for 45 minutes before filling.
15. Whisk ¾ cup sugar, ¼ cup cornstarch, and 3 egg yolks in a medium saucepan until smooth.
16. Gradually whisk in 1 ½ cups milk and ¾ cup heavy cream until no lumps remain.
17. Cook over medium heat, stirring constantly with a wooden spoon, for 8-10 minutes until thick and bubbling.
18. Remove from heat and stir in 1 cup coconut and 1 teaspoon vanilla until combined.
19. Pour the coconut filling into the cooled crust and smooth the top with a spatula.
20. Press plastic wrap directly onto the filling surface and refrigerate for 4 hours until set.
21. Combine 2 cups blackberries, remaining ¼ cup sugar, and 1 tablespoon lemon juice in a bowl.
22. Let the blackberries macerate at room temperature for 20 minutes until juicy.
23. Spoon the blackberry mixture over the chilled pie just before serving.
Creamy coconut filling provides a lush base that contrasts wonderfully with the tart blackberry topping. The flaky crust adds necessary texture that holds up to the juicy berries, making each bite balanced. For a stunning presentation, garnish with extra toasted coconut and fresh mint leaves before slicing.
Blackberry and Maple Syrup Pie
Delightfully balancing sweet and tart flavors, this blackberry and maple syrup pie brings autumn warmth to your table with minimal fuss. During the fall season when blackberries are at their peak, this recipe transforms simple ingredients into an impressive dessert that even novice bakers can master successfully. Following these methodical steps will ensure a perfectly set filling and flaky crust every time.
Ingredients
– 2 ½ cups all-purpose flour, plus extra for dusting
– 1 cup cold unsalted butter, cubed
– 6-8 tbsp ice water
– 4 cups fresh blackberries
– ¾ cup pure maple syrup
– ¼ cup granulated sugar
– 3 tbsp cornstarch
– 1 tbsp lemon juice
– 1 large egg, beaten
– 1 tbsp coarse sugar for sprinkling
Instructions
1. Combine 2 ½ cups flour and ½ teaspoon salt in a large mixing bowl.
2. Cut 1 cup cold cubed butter into the flour mixture using a pastry cutter until pea-sized crumbs form.
3. Gradually add 6-8 tablespoons ice water, 1 tablespoon at a time, mixing until dough just comes together.
4. Divide dough into two discs, wrap in plastic, and refrigerate for exactly 30 minutes.
5. Preheat oven to 375°F and position rack in center position.
6. Roll one dough disc on floured surface to 12-inch circle for bottom crust.
7. Transfer dough to 9-inch pie plate, pressing gently into corners without stretching.
8. In separate bowl, gently toss 4 cups blackberries with ¾ cup maple syrup, ¼ cup sugar, 3 tablespoons cornstarch, and 1 tablespoon lemon juice.
9. Pour berry mixture into prepared crust, spreading evenly.
10. Roll second dough disc to 11-inch circle for top crust.
11. Place top crust over filling, trim edges to 1-inch overhang, and crimp edges decoratively.
12. Brush entire top crust with beaten egg using pastry brush.
13. Cut 4-5 steam vents in top crust with sharp knife.
14. Sprinkle 1 tablespoon coarse sugar evenly over egg-washed crust.
15. Bake at 375°F for 45-50 minutes until crust is golden brown and filling bubbles visibly through vents.
16. Cool completely on wire rack for 3-4 hours before slicing.
Notably, the finished pie features a jewel-toned filling that holds its shape when sliced, nestled between two layers of flaky, maple-kissed crust. Serve slightly warmed with a dollop of vanilla ice cream that melts into the berry pockets, or enjoy a slice cold for breakfast with strong coffee—the subtle maple sweetness makes it appropriate any time of day.
Blackberry and Bourbon Pie with Pecan Streusel
Keeping your kitchen organized while baking this pie will make the process smooth and enjoyable. Key to achieving that perfect flaky crust is working with cold ingredients and handling the dough minimally. You’ll love how the bourbon enhances the blackberries’ natural sweetness while the pecan streusel adds wonderful texture.
Ingredients
– 2 ½ cups all-purpose flour, plus extra for dusting
– 1 cup unsalted butter, cold and cubed
– ½ cup ice water
– 4 cups fresh blackberries
– ¾ cup granulated sugar
– 3 tablespoons cornstarch
– 2 tablespoons bourbon
– 1 teaspoon lemon juice
– ½ cup chopped pecans
– ¼ cup brown sugar
– ¼ cup rolled oats
– 1 teaspoon cinnamon
– 1 egg, beaten for egg wash
Instructions
1. Combine 2 ½ cups flour and 1 teaspoon salt in a large bowl.
2. Cut in 1 cup cold cubed butter using a pastry cutter until mixture resembles coarse crumbs.
3. Gradually add ½ cup ice water, mixing just until dough comes together.
4. Divide dough into two discs, wrap in plastic, and refrigerate for 30 minutes.
5. Preheat oven to 375°F and place a baking sheet on the middle rack.
6. Roll out one dough disc on a floured surface to fit a 9-inch pie plate.
7. Transfer dough to pie plate, pressing gently into corners.
8. Combine 4 cups blackberries, ¾ cup sugar, 3 tablespoons cornstarch, 2 tablespoons bourbon, and 1 teaspoon lemon juice in a bowl.
9. Let the berry mixture sit for 15 minutes to release juices.
10. Pour berry filling into the prepared pie crust.
11. Mix ½ cup chopped pecans, ¼ cup brown sugar, ¼ cup rolled oats, and 1 teaspoon cinnamon for the streusel.
12. Sprinkle streusel evenly over the berry filling.
13. Roll out the second dough disc and cut into 1-inch strips.
14. Create a lattice pattern over the pie with the dough strips.
15. Brush the lattice with beaten egg wash.
16. Bake on the preheated baking sheet for 45-50 minutes until crust is golden and filling bubbles.
17. Cool the pie completely on a wire rack for at least 2 hours before slicing.
Vibrant purple filling peeks through the golden lattice crust, while the pecan streusel adds delightful crunch to every bite. The bourbon’s warmth complements the tart blackberries perfectly, creating a sophisticated yet comforting dessert. Serve slices slightly warmed with a scoop of vanilla bean ice cream for the ultimate indulgence.
Summary
Looking for the perfect blackberry pie? This collection offers everything from classic recipes to creative twists. We hope you find inspiration to bake one of these delicious pies! Don’t forget to share your favorite in the comments below and pin this article on Pinterest to save these recipes for later. Happy baking!
