Blackberry Pie

Celebrate summer with this fresh and fruity blackberry pie recipe. 

Blackberry Pie Ingredients

These are the five ingredients you’ll need to make this easy blackberry pie recipe: 

• Berries: Start with four cups of fresh blackberries. 
• Sugar: You’ll need white sugar for the filling and to sprinkle over the top crust. 
• Flour: All-purpose flour helps thicken the filling and prevents sogginess. 
• Pie crust: Use a store-bought pie crust or make your own at home. 
• Milk: Brush the top crust with milk for a gorgeous finish. 

How to Make Blackberry Pie

You’ll find the full, step-by-step recipe below – but here’s a brief overview of what you can expect when you make homemade blackberry pie: 

1. Line the prepared plate with the bottom crust. 
2. Fill the pie and cover with the top crust. 
3. Brush the pie with milk and sprinkle it with sugar. 
4. Bake the pie until the filling is bubbly and the topping is golden brown.

How to Store Blackberry Pie

Store the covered blackberry pie at room temperature for about two days or in the refrigerator for up to five days. 

Can You Freeze Blackberry Pie? 

You can freeze blackberry pie. If you intend to freeze the pie, go ahead and bake it in a foil pan. Wrap the whole pan in storage wrap, then wrap it again in foil. Freeze for up to six months.

Allrecipes Community Tips and Praise

“Very easy recipe,” according to one Allrecipes community member. “I used frozen blackberries and it came out wonderful. The ice cream on top really made it extra delicious. I followed the recipe as it was written. Will definitely make it again!”

“My husband said this was the best berry pie I’ve ever made,” raves nancy. “The filling set perfectly with no excess juice to make the bottom crust soggy. Brushing the top crust with milk and the sugar sprinkle yielded a golden, firm top crust. It is a super easy recipe.”

“This has been the favorite pie in our house for five years,” says adam housley. “Summer, winter, or fall, my wife and daughters always request this pie. Don’t skimp on the milk and sugar on the top crust — we’re all convinced that this is what makes the pie over-the-top great!”

Editorial contributions by Corey Williams