You’re in for a treat! As the seasons shift, there’s nothing quite like the comforting embrace of a homemade blackberry pie. Whether you’re a seasoned baker or just starting out, these 18 decadent recipes promise to delight your taste buds and warm your soul. Get ready to roll up your sleeves and discover your new favorite dessert—each one more irresistible than the last!
Classic Blackberry Pie with Flaky Crust
There’s something timeless about a classic blackberry pie—its deep purple filling bubbling through a golden, flaky lattice, filling the kitchen with the sweet-tart aroma of summer. This recipe celebrates that simplicity with a buttery, tender crust that shatters at the fork’s touch and a juicy, lightly sweetened berry filling that bursts with flavor. Perfect for holiday gatherings or a cozy winter dessert, it’s a nostalgic treat that feels both elegant and comforting.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 50 minutes
Ingredients
– All-purpose flour – 2 ½ cups
– Unsalted butter – 1 cup (2 sticks), cold
– Ice water – ¼ cup
– Salt – 1 tsp
– Granulated sugar – ¾ cup
– Cornstarch – 3 tbsp
– Fresh blackberries – 6 cups
– Egg – 1
Instructions
1. In a large bowl, combine 2 ½ cups all-purpose flour and 1 tsp salt. Cut 1 cup cold unsalted butter into ½-inch cubes and add to the flour.
2. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
3. Gradually drizzle ¼ cup ice water into the mixture, stirring with a fork until the dough just comes together. Tip: Handle the dough minimally to keep the butter cold, which ensures a flaky crust.
4. Divide the dough into two equal disks, wrap each in plastic wrap, and refrigerate for at least 30 minutes.
5. Preheat the oven to 375°F and place a baking sheet on the middle rack to catch any drips.
6. In another bowl, toss 6 cups fresh blackberries with ¾ cup granulated sugar and 3 tbsp cornstarch until evenly coated.
7. On a lightly floured surface, roll out one dough disk into a 12-inch circle and fit it into a 9-inch pie dish, trimming any excess.
8. Pour the blackberry mixture into the crust, spreading it evenly.
9. Roll out the second dough disk into a 12-inch circle and cut it into 1-inch strips using a pastry wheel or knife.
10. Arrange the strips in a lattice pattern over the filling, weaving them over and under, then crimp the edges to seal. Tip: Chill the lattice strips for 10 minutes before weaving to prevent them from becoming too soft.
11. In a small bowl, beat 1 egg with 1 tbsp water to make an egg wash, then brush it lightly over the lattice crust.
12. Sprinkle the crust with an additional 1 tbsp granulated sugar for a sparkling finish.
13. Bake the pie at 375°F for 45–50 minutes, until the crust is golden brown and the filling is bubbling vigorously. Tip: If the edges brown too quickly, cover them with foil halfway through baking.
14. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours to allow the filling to set.
Generously slice this pie to reveal its jewel-toned interior, where the tender crust gives way to a luscious, jammy filling with just the right balance of sweetness and tang. Serve it warm with a scoop of vanilla ice cream for a classic pairing, or enjoy it at room temperature with a dollop of whipped cream—each bite offers a delightful contrast of textures, from the crisp lattice to the soft, bursting berries.
Blackberry and Apple Crumble Pie
On this crisp winter day, as the holiday season unfolds, there’s a timeless comfort in the warm, fragrant embrace of a classic dessert that marries tart blackberries with sweet apples under a golden, buttery crumble. This elegant yet rustic pie transforms humble seasonal fruits into a showstopping finale, with each bite offering a delightful contrast of tender fruit filling and crisp, crumbly topping. Perfect for festive gatherings or cozy evenings, it’s a celebration of simplicity and flavor that feels both nostalgic and sophisticated.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– Blackberries – 2 cups
– Apples – 3 medium, peeled and sliced
– Granulated sugar – ¾ cup
– All-purpose flour – 1½ cups
– Unsalted butter – ½ cup, cold and cubed
– Ground cinnamon – 1 tsp
– Salt – ¼ tsp
Instructions
1. Preheat the oven to 375°F and lightly grease a 9-inch pie dish.
2. In a large bowl, combine the blackberries, apples, ¼ cup of the granulated sugar, and the ground cinnamon, tossing gently to coat evenly.
3. Transfer the fruit mixture to the prepared pie dish, spreading it into an even layer.
4. In a separate bowl, whisk together the all-purpose flour, remaining ½ cup of granulated sugar, and salt until well blended.
5. Add the cold, cubed unsalted butter to the flour mixture, using your fingers or a pastry cutter to work it in until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
6. Sprinkle the crumble topping evenly over the fruit layer in the pie dish, covering it completely.
7. Place the pie dish on a baking sheet to catch any drips and bake in the preheated oven for 45 minutes, or until the topping is golden brown and the fruit filling is bubbling around the edges.
8. Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before serving to allow the filling to set.
Yielded from the oven, this pie boasts a luscious, jammy fruit center that melds the tartness of blackberries with the subtle sweetness of apples, all crowned by a crisp, buttery crumble that shatters with each spoonful. Serve it warm with a dollop of vanilla ice cream for a classic pairing, or drizzle with honey for an extra touch of elegance that highlights its rustic charm.
Lemon Blackberry Cream Pie
On a crisp winter afternoon, few desserts capture the season’s quiet elegance like a Lemon Blackberry Cream Pie, where the bright, citrusy notes of lemon curd mingle with the deep, jammy sweetness of blackberries, all cradled in a buttery, flaky crust and topped with a cloud of softly whipped cream. This pie is a study in contrasts—tart and sweet, creamy and crisp—making it a stunning centerpiece for holiday gatherings or a comforting treat to savor by the fire. With its vibrant layers and effortless sophistication, it’s a recipe that feels both indulgent and refreshingly simple to prepare.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– Pie crust – 1 (9-inch)
– Granulated sugar – 1 cup
– Cornstarch – ¼ cup
– Salt – ¼ tsp
– Water – 1 ½ cups
– Lemon juice – ½ cup
– Lemon zest – 2 tbsp
– Egg yolks – 4
– Butter – 3 tbsp
– Blackberries – 2 cups
– Heavy cream – 1 cup
– Powdered sugar – 2 tbsp
– Vanilla extract – 1 tsp
Instructions
1. Preheat the oven to 375°F and place the pie crust in a 9-inch pie dish, crimping the edges decoratively.
2. Blind bake the crust by lining it with parchment paper, filling it with pie weights or dried beans, and baking for 15 minutes until lightly golden; remove the weights and parchment, then bake for 5 more minutes to crisp the bottom.
3. In a medium saucepan over medium heat, whisk together granulated sugar, cornstarch, and salt until no lumps remain.
4. Gradually whisk in water and lemon juice, then bring the mixture to a boil, stirring constantly to prevent scorching, and cook for 2 minutes until thickened.
5. Remove the saucepan from heat and quickly whisk in lemon zest and egg yolks one at a time to temper them and avoid curdling.
6. Return the saucepan to low heat and cook for 1 minute, stirring continuously, until the curd coats the back of a spoon.
7. Off the heat, stir in butter until fully melted and incorporated, then pour the lemon curd into the baked crust and spread it evenly.
8. Scatter blackberries evenly over the lemon curd, gently pressing them in to create a single layer without breaking them.
9. In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract on medium-high speed for 3–4 minutes until stiff peaks form.
10. Spread the whipped cream over the blackberries, using a spatula to create decorative swirls, then refrigerate the pie for at least 4 hours to set.
11. Before serving, let the pie sit at room temperature for 10 minutes to soften slightly for easier slicing.
Buttery and crisp, the crust provides a sturdy base for the silky lemon curd, which offers a tangy burst that balances the juicy, sweet-tart blackberries nestled within. Topped with a light, airy whipped cream that melts on the tongue, this pie is best served chilled with a sprinkle of extra lemon zest or a drizzle of blackberry syrup for an added touch of elegance, making each slice a harmonious blend of textures and flavors.
Vegan Blackberry Pie with Coconut Whipped Cream
Vegan blackberry pie with coconut whipped cream offers a sophisticated twist on a classic dessert, where tart summer berries meet a flaky, buttery crust and airy coconut topping. This elegant plant-based creation transforms simple ingredients into a stunning centerpiece worthy of any holiday table or summer gathering.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– All-purpose flour – 2½ cups
– Vegan butter – 1 cup
– Salt – ½ tsp
– Ice water – 6 tbsp
– Blackberries – 5 cups
– Granulated sugar – ¾ cup
– Cornstarch – 3 tbsp
– Lemon juice – 1 tbsp
– Vanilla extract – 1 tsp
– Full-fat coconut milk – 1 can (13.5 oz)
– Powdered sugar – 2 tbsp
Instructions
1. Chill the can of coconut milk in the refrigerator for at least 12 hours to separate the cream from the liquid.
2. Combine 2½ cups all-purpose flour and ½ tsp salt in a large mixing bowl.
3. Cut 1 cup cold vegan butter into the flour mixture using a pastry cutter until pea-sized crumbs form.
4. Gradually add 6 tbsp ice water, 1 tablespoon at a time, mixing with a fork until the dough just comes together.
5. Divide the dough into two discs, wrap tightly in plastic wrap, and refrigerate for 30 minutes to prevent shrinkage during baking.
6. In a separate bowl, gently toss 5 cups blackberries with ¾ cup granulated sugar, 3 tbsp cornstarch, 1 tbsp lemon juice, and 1 tsp vanilla extract until evenly coated.
7. Preheat the oven to 375°F and place a baking sheet on the middle rack to catch any drips.
8. Roll out one dough disc on a floured surface to a 12-inch circle and transfer to a 9-inch pie dish.
9. Pour the blackberry mixture into the pie crust, spreading it evenly.
10. Roll out the second dough disc, cut into 1-inch strips, and weave a lattice pattern over the filling.
11. Crimp the edges with a fork, then brush the lattice with a thin layer of non-dairy milk for a golden finish.
12. Bake the pie on the preheated baking sheet for 45 minutes, or until the crust is golden brown and the filling bubbles thickly in the center.
13. Cool the pie completely on a wire rack for at least 2 hours to allow the filling to set properly.
14. Open the chilled coconut milk can and scoop only the solid cream into a chilled mixing bowl, discarding the liquid.
15. Whip the coconut cream with 2 tbsp powdered sugar on high speed for 3–4 minutes until stiff peaks form.
16. Slice the cooled pie and serve each portion with a dollop of coconut whipped cream.
Creating this dessert yields a pie with a crisp, flaky crust that contrasts beautifully with the juicy, jam-like blackberry filling. Complemented by the light, subtly sweet coconut cream, each bite balances tartness and richness. For a creative presentation, garnish with fresh mint leaves or a sprinkle of lemon zest to enhance the vibrant flavors.
Blackberry and Peach Lattice Pie
Warm summer days call for a dessert that captures the essence of the season, and this Blackberry and Peach Lattice Pie answers with a stunning, sun-kissed embrace. Imagine the sweet-tart pop of ripe blackberries mingling with the honeyed, floral notes of juicy peaches, all encased in a buttery, flaky crust. It’s a celebration of peak produce, baked into a beautiful centerpiece that’s as delightful to behold as it is to savor.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 50 minutes
Ingredients
– All-purpose flour – 2 ½ cups
– Unsalted butter – 1 cup
– Granulated sugar – ¾ cup
– Salt – ½ tsp
– Ice water – ¼ cup
– Fresh blackberries – 2 cups
– Fresh peaches – 3 cups
– Cornstarch – 3 tbsp
– Lemon juice – 1 tbsp
– Egg – 1
Instructions
1. In a large bowl, combine the all-purpose flour, salt, and ¼ cup of the granulated sugar.
2. Cut the unsalted butter into small cubes and work it into the flour mixture using a pastry cutter or your fingers until pea-sized crumbs form.
3. Gradually add the ice water, 1 tablespoon at a time, mixing just until the dough comes together; avoid overworking to ensure a tender crust.
4. Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes to chill.
5. While the dough chills, slice the fresh peaches into ½-inch pieces and place them in a bowl with the fresh blackberries.
6. Toss the fruit with the remaining ½ cup of granulated sugar, cornstarch, and lemon juice until evenly coated; let it sit for 10 minutes to release juices.
7. Preheat your oven to 375°F and place a baking sheet on the middle rack to preheat as well, which helps crisp the bottom crust.
8. On a floured surface, roll out one disc of dough into a 12-inch circle and transfer it to a 9-inch pie dish, trimming any excess.
9. Pour the fruit filling into the crust, spreading it evenly.
10. Roll out the second disc of dough into a 12-inch circle and cut it into 1-inch-wide strips using a pastry wheel or knife.
11. Weave the strips over the filling in a lattice pattern, pressing the ends to seal with the bottom crust.
12. Beat the egg with 1 tablespoon of water and brush it lightly over the lattice for a golden, glossy finish.
13. Place the pie on the preheated baking sheet and bake for 45-50 minutes, or until the crust is deeply golden and the filling is bubbling.
14. Transfer the pie to a wire rack and let it cool completely, about 3 hours, to allow the filling to set properly.
The resulting pie offers a textural symphony: a crisp, golden lattice gives way to a tender, buttery crust, while the filling strikes a perfect balance between the peaches’ soft sweetness and the blackberries’ bright acidity. Try serving it slightly warm with a dollop of vanilla bean ice cream, or enjoy a slice at room temperature with a cup of herbal tea for a truly refined summer treat.
Gluten-Free Blackberry Pie with Almond Flour Crust
Tantalizingly tart yet sweet, this gluten-free blackberry pie with an almond flour crust transforms a classic dessert into an elegant, allergy-friendly treat. The buttery, nutty crust perfectly complements the juicy, vibrant filling, creating a harmonious balance of flavors and textures. Ideal for holiday gatherings or a sophisticated summer dessert, it’s a showstopper that everyone can enjoy.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– Almond flour – 2 cups
– Unsalted butter – ½ cup
– Granulated sugar – ¼ cup
– Salt – ½ tsp
– Blackberries – 4 cups
– Cornstarch – 3 tbsp
– Lemon juice – 1 tbsp
– Egg – 1
Instructions
1. Preheat the oven to 375°F and grease a 9-inch pie dish.
2. In a large bowl, combine almond flour, ¼ cup granulated sugar, and salt.
3. Cut cold unsalted butter into small cubes and add to the bowl.
4. Use a pastry cutter or fork to blend the butter into the dry ingredients until the mixture resembles coarse crumbs.
5. Press the crust mixture evenly into the bottom and sides of the prepared pie dish, forming a ¼-inch thick layer.
6. Tip: Chill the crust in the refrigerator for 10 minutes to prevent shrinkage during baking.
7. In a separate bowl, gently toss blackberries with remaining ¼ cup granulated sugar, cornstarch, and lemon juice until evenly coated.
8. Pour the blackberry filling into the chilled crust, spreading it out evenly.
9. In a small bowl, beat the egg with 1 tablespoon of water to create an egg wash.
10. Brush the egg wash lightly over the edges of the crust to promote browning.
11. Bake the pie in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
12. Tip: Place a baking sheet on the rack below to catch any drips and avoid oven mess.
13. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours to allow the filling to set.
14. Tip: For easier slicing, refrigerate the cooled pie for 30 minutes before serving.
Captivating in its simplicity, this pie offers a crisp, nutty crust that contrasts beautifully with the luscious, jam-like blackberry center. The almond flour adds a delicate richness, while the berries provide a bright, tangy sweetness that’s irresistible when paired with a scoop of vanilla ice cream or a dollop of whipped cream.
Blackberry and Chocolate Tart
Fusing the deep, earthy notes of dark chocolate with the bright, tangy burst of fresh blackberries, this tart is a study in elegant contrast. It offers a sophisticated yet approachable dessert, perfect for elevating a holiday gathering or a quiet winter evening. The crisp, buttery crust provides the ideal foundation for the rich, velvety filling and jewel-like fruit topping.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 35 minutes
Ingredients
– All-purpose flour – 1 ¼ cups
– Unsalted butter – ½ cup
– Granulated sugar – ¼ cup
– Salt – ¼ tsp
– Heavy cream – 1 cup
– Dark chocolate chips – 1 ½ cups
– Fresh blackberries – 2 cups
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a food processor, pulse the all-purpose flour, unsalted butter, granulated sugar, and salt until the mixture resembles coarse crumbs.
3. Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
4. Place the tart shell on a baking sheet and bake for 15 minutes, or until the edges are just beginning to turn a light golden brown. (Tip: Pressing the crust with the bottom of a measuring cup helps create an even layer.)
5. Remove the tart shell from the oven and let it cool on a wire rack for 10 minutes.
6. While the shell cools, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, with small bubbles forming around the edges.
7. Immediately pour the hot cream over the dark chocolate chips in a heatproof bowl and let it sit, undisturbed, for 2 minutes.
8. Whisk the chocolate and cream mixture gently until completely smooth and glossy. (Tip: Ensure no water gets into the bowl, as it can cause the ganache to seize.)
9. Pour the warm chocolate ganache into the cooled tart shell, using a spatula to spread it into an even layer.
10. Arrange the fresh blackberries in a single, concentric layer over the surface of the ganache, gently pressing them in slightly.
11. Refrigerate the tart, uncovered, for at least 2 hours, or until the ganache is completely set and firm to the touch. (Tip: For clean slices, dip your knife in hot water and wipe it dry between each cut.)
12. Slice and serve the tart chilled.
Silken ganache yields to the fork with a satisfying snap from the crust, while the blackberries provide a juicy, tart counterpoint to the deep chocolate. Serve each slice with a dollop of lightly sweetened whipped cream or a dusting of powdered sugar for an extra touch of elegance.
Mini Blackberry Hand Pies
Elegant yet approachable, these Mini Blackberry Hand Pies capture the essence of summer in a perfectly portable, golden-crusted treat, ideal for festive gatherings or a sophisticated afternoon indulgence.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
- All-purpose flour – 2 cups
- Unsalted butter – ¾ cup
- Ice water – 6 tbsp
- Granulated sugar – ½ cup
- Fresh blackberries – 2 cups
- Cornstarch – 1 tbsp
- Lemon juice – 1 tsp
- Egg – 1
Instructions
- Combine the all-purpose flour and ¼ cup of the granulated sugar in a large bowl.
- Cut the unsalted butter into small cubes and work it into the flour mixture with your fingers or a pastry cutter until pea-sized crumbs form.
- Add the ice water one tablespoon at a time, mixing just until the dough comes together; avoid overworking to ensure a flaky crust.
- Divide the dough into two discs, wrap each in plastic wrap, and chill in the refrigerator for at least 30 minutes to firm up.
- In a separate bowl, gently toss the fresh blackberries with the remaining ¼ cup of granulated sugar, cornstarch, and lemon juice until evenly coated.
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Roll out one disc of dough on a lightly floured surface to ⅛-inch thickness.
- Use a 4-inch round cutter to cut out circles, re-rolling scraps as needed.
- Place a heaping tablespoon of the blackberry mixture in the center of each dough circle.
- Whisk the egg with 1 tablespoon of water to create an egg wash.
- Brush the edges of the dough circles with the egg wash to help seal the pies.
- Fold each circle over the filling to form a half-moon shape, pressing the edges firmly with a fork to crimp and seal.
- Transfer the hand pies to the prepared baking sheet, spacing them about 1 inch apart.
- Brush the tops of the pies with the remaining egg wash for a golden finish.
- Cut two small slits in the top of each pie with a sharp knife to allow steam to escape during baking.
- Bake in the preheated oven for 18–20 minutes, or until the crust is golden brown and the filling is bubbling slightly.
- Let the pies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Heavenly in their balance, these hand pies offer a crisp, buttery crust that gives way to a juicy, tangy-sweet blackberry filling, with the cornstarch ensuring it holds its shape without becoming runny. Serve them warm with a dusting of powdered sugar or alongside a scoop of vanilla ice cream for an elegant dessert that’s as delightful at a holiday party as it is for a quiet moment with coffee.
Blackberry and Rhubarb Galette
On a crisp winter afternoon, few desserts capture the season’s charm like a rustic Blackberry and Rhubarb Galette, where tart rhubarb and sweet blackberries mingle under a golden, flaky crust. This free-form pastry celebrates simplicity and elegance, making it an ideal centerpiece for holiday gatherings or a cozy treat by the fireplace. Its vibrant filling and buttery dough create a visually stunning and deliciously comforting dessert that feels both refined and approachable.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– All-purpose flour – 1 ¼ cups
– Unsalted butter – ½ cup
– Ice water – 3 tbsp
– Salt – ¼ tsp
– Blackberries – 2 cups
– Rhubarb – 2 cups
– Granulated sugar – ⅓ cup
– Cornstarch – 1 tbsp
– Egg – 1
Instructions
1. In a large bowl, combine 1 ¼ cups all-purpose flour and ¼ tsp salt.
2. Cut ½ cup cold unsalted butter into small cubes and add to the flour mixture.
3. Use a pastry cutter or your fingers to work the butter into the flour until pea-sized crumbs form.
4. Gradually add 3 tbsp ice water, mixing with a fork until the dough just comes together.
5. Tip: Handle the dough minimally to keep it tender and flaky.
6. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
7. While the dough chills, slice 2 cups rhubarb into ½-inch pieces and combine with 2 cups blackberries in a bowl.
8. In a small bowl, whisk together ⅓ cup granulated sugar and 1 tbsp cornstarch, then toss with the fruit.
9. Preheat the oven to 375°F and line a baking sheet with parchment paper.
10. On a lightly floured surface, roll the chilled dough into a 12-inch circle about ⅛-inch thick.
11. Transfer the dough to the prepared baking sheet.
12. Arrange the fruit mixture in the center of the dough, leaving a 2-inch border.
13. Fold the edges of the dough over the fruit, pleating as you go to create a rustic crust.
14. Tip: Leave gaps between the folds to allow steam to escape during baking.
15. In a small bowl, beat 1 egg with 1 tbsp water to make an egg wash.
16. Brush the egg wash over the dough edges and sprinkle with a pinch of sugar.
17. Bake at 375°F for 30–35 minutes, until the crust is golden brown and the filling is bubbly.
18. Tip: Place a baking sheet underneath to catch any drips and prevent a messy oven.
19. Let the galette cool on the baking sheet for 15 minutes before slicing.
20. Keep it warm for a comforting treat, or serve at room temperature to highlight the fruit’s natural flavors. The buttery crust shatters delicately with each bite, while the filling offers a perfect balance of tart rhubarb and juicy blackberries. For a festive touch, pair it with a dollop of vanilla ice cream or a drizzle of honey, making it a versatile dessert that shines in any setting.
Blackberry and Lavender Custard Pie
Captivating in its delicate balance of sweet and floral, this Blackberry and Lavender Custard Pie transforms humble ingredients into an elegant dessert. The deep purple-blackberries bleed into a silky, lavender-infused custard, all cradled by a crisp, buttery crust that shatters with each forkful. It’s a stunning centerpiece that whispers of summer meadows yet feels perfectly at home on a holiday table.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 55 minutes
Ingredients
– Pie crust (store-bought or homemade) – 1 (9-inch)
– Fresh blackberries – 3 cups
– Granulated sugar – ¾ cup
– Dried culinary lavender – 1 tbsp
– Heavy cream – 1 ½ cups
– Large eggs – 3
– Vanilla extract – 1 tsp
– Salt – ¼ tsp
Instructions
1. Preheat your oven to 375°F (190°C).
2. Place the pie crust into a 9-inch pie dish, trim and crimp the edges, then chill it in the refrigerator for 15 minutes to prevent shrinkage.
3. In a medium saucepan, combine ½ cup of the sugar and the dried lavender over medium heat, stirring constantly for 2-3 minutes until the sugar is fragrant and just beginning to melt at the edges—this toasts the lavender to deepen its flavor.
4. Pour in the heavy cream and heat the mixture, stirring occasionally, until it just begins to simmer around the edges, about 5 minutes; then remove it from the heat, cover, and let it steep for 15 minutes to infuse fully.
5. Strain the lavender-cream mixture through a fine-mesh sieve into a large bowl, pressing on the solids to extract all the liquid, and discard the lavender.
6. In a separate bowl, whisk the eggs, remaining ¼ cup of sugar, vanilla extract, and salt until smooth and pale, about 2 minutes.
7. Slowly pour the warm lavender cream into the egg mixture while whisking constantly to temper the eggs and prevent curdling.
8. Scatter the fresh blackberries evenly over the bottom of the chilled pie crust.
9. Gently pour the custard mixture over the blackberries, filling the crust nearly to the top.
10. Bake the pie on the center oven rack for 45-55 minutes, or until the custard is set with a slight jiggle in the center and the edges are golden brown; if the crust browns too quickly, tent it with aluminum foil halfway through baking.
11. Transfer the pie to a wire rack and let it cool completely to room temperature, about 2 hours, then refrigerate for at least 4 hours or overnight to firm up for clean slices.
The resulting pie offers a luxurious contrast: the tender, jammy blackberries burst against the velvety, floral-scented custard, while the flaky crust provides a satisfying crunch. For a striking presentation, garnish each slice with a sprinkle of edible lavender buds or a dollop of lightly sweetened whipped cream to complement its refined essence.
Deep Dish Blackberry Pie
Luxuriously rich and bursting with seasonal flavor, this deep-dish blackberry pie transforms humble summer fruit into an elegant dessert centerpiece. Its buttery, flaky crust cradles a vibrant filling that balances sweet and tart notes, creating a showstopping treat perfect for gatherings or a special indulgence. The deep-dish format ensures every slice is generously loaded with juicy berries and tender pastry.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 55 minutes
Ingredients
– All-purpose flour – 2 ½ cups
– Unsalted butter – 1 cup (2 sticks)
– Ice water – ¼ cup
– Salt – ½ tsp
– Granulated sugar – 1 cup
– Cornstarch – 3 tbsp
– Fresh blackberries – 6 cups
– Lemon juice – 1 tbsp
– Egg – 1
Instructions
1. Combine 2 ½ cups flour and ½ tsp salt in a large bowl. 2. Cut 1 cup cold unsalted butter into ½-inch cubes and add to the flour mixture. 3. Use a pastry cutter or your fingers to work the butter into the flour until pea-sized crumbs form. 4. Gradually drizzle in ¼ cup ice water while stirring with a fork until the dough just comes together. 5. Divide the dough into two discs, wrap in plastic, and refrigerate for at least 30 minutes to prevent shrinkage during baking. 6. Preheat your oven to 375°F and place a baking sheet on the lower rack to catch any drips. 7. In a separate bowl, whisk together 1 cup sugar and 3 tbsp cornstarch. 8. Gently toss 6 cups blackberries with the sugar mixture and 1 tbsp lemon juice in a large bowl. 9. Roll out one dough disc on a floured surface to a 12-inch circle and fit it into a 9-inch deep-dish pie plate. 10. Pour the blackberry filling into the crust, mounding it slightly in the center. 11. Roll out the second dough disc to an 11-inch circle and place it over the filling. 12. Trim and crimp the edges to seal, then cut four 1-inch slits in the top crust for steam vents. 13. Beat 1 egg with 1 tbsp water and brush it evenly over the top crust for a golden finish. 14. Bake the pie on the preheated baking sheet for 50–55 minutes, until the crust is deep golden brown and the filling bubbles through the vents. 15. Let the pie cool completely on a wire rack for at least 3 hours to allow the filling to set properly. 16. Serve slices at room temperature or slightly warmed.
Vibrant and satisfying, this pie boasts a crisp, golden crust that shatters delicately against the lush, jammy blackberry interior. The deep-dish form ensures each portion is generously layered, while a hint of lemon brightens the berries’ natural sweetness. For an extra touch, accompany slices with a dollop of vanilla bean ice cream or a drizzle of honeyed crème fraîche to complement the rich, fruity notes.
Blackberry and Ginger Spiced Pie
On a crisp winter day, few desserts capture the season’s magic like a Blackberry and Ginger Spiced Pie—a harmonious blend of tart, juicy berries and warm, aromatic spices encased in a flaky, buttery crust. This elegant pie balances the bright acidity of blackberries with the gentle heat of ginger and a hint of cinnamon, creating a comforting yet sophisticated treat perfect for holiday gatherings or a cozy evening in. Its deep purple filling, speckled with spices, promises a delightful contrast of flavors and textures in every slice.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– All-purpose flour – 2 ½ cups
– Unsalted butter – 1 cup
– Ice water – ¼ cup
– Salt – ½ tsp
– Blackberries – 4 cups
– Granulated sugar – ¾ cup
– Cornstarch – 3 tbsp
– Fresh ginger – 1 tbsp
– Ground cinnamon – 1 tsp
– Egg – 1
Instructions
1. In a large bowl, combine 2 ½ cups of all-purpose flour and ½ tsp of salt.
2. Cut 1 cup of cold, unsalted butter into small cubes and add it to the flour mixture.
3. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
4. Gradually add ¼ cup of ice water, 1 tbsp at a time, mixing just until the dough comes together.
5. Divide the dough into two equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
6. In another bowl, toss 4 cups of blackberries with ¾ cup of granulated sugar, 3 tbsp of cornstarch, 1 tbsp of grated fresh ginger, and 1 tsp of ground cinnamon until evenly coated.
7. Preheat your oven to 375°F and place a baking sheet on the middle rack to catch any drips.
8. On a lightly floured surface, roll out one dough disk to a 12-inch circle and fit it into a 9-inch pie dish.
9. Pour the blackberry mixture into the pie crust, spreading it evenly.
10. Roll out the second dough disk to a 12-inch circle and place it over the filling.
11. Trim and crimp the edges to seal, then cut 4-5 slits in the top crust to allow steam to escape.
12. In a small bowl, beat 1 egg with 1 tbsp of water to create an egg wash, then brush it over the top crust.
13. Bake the pie at 375°F for 45 minutes, or until the crust is golden brown and the filling is bubbling through the slits.
14. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving.
Serve this pie slightly warm to highlight its luscious, jam-like filling that oozes with every cut, complemented by the crisp, golden crust. The ginger adds a subtle, warming spice that deepens the blackberries’ natural tartness, making it an ideal dessert to pair with a scoop of vanilla ice cream or a dollop of whipped cream for a festive touch.
Blackberry and Cream Cheese Danish Pie
Delightfully bridging the gap between a classic Danish pastry and a rustic pie, this Blackberry and Cream Cheese Danish Pie offers a sophisticated yet comforting dessert perfect for holiday gatherings. Its buttery, flaky crust cradles a luscious layer of sweetened cream cheese, all topped with a vibrant, slightly tart blackberry filling that bakes into a beautiful, jewel-toned finish. This elegant creation is surprisingly straightforward to assemble, making it an impressive centerpiece for your festive table without requiring advanced pastry skills.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– Refrigerated pie crust – 1 (14.1 oz package, 2 crusts)
– Cream cheese – 8 oz, softened
– Granulated sugar – ½ cup
– Egg – 1 large
– Vanilla extract – 1 tsp
– Fresh blackberries – 3 cups
– Cornstarch – 2 tbsp
– Lemon juice – 1 tbsp
– Egg – 1 large (for egg wash)
– Water – 1 tbsp (for egg wash)
– Turbinado sugar – 1 tbsp (for sprinkling)
Instructions
1. Preheat your oven to 375°F (190°C) and position a rack in the center.
2. Unroll one refrigerated pie crust and press it firmly into a 9-inch pie dish, trimming any excess overhang with kitchen shears.
3. In a medium mixing bowl, combine the softened 8 oz cream cheese, ½ cup granulated sugar, 1 large egg, and 1 tsp vanilla extract using a hand mixer on medium speed until completely smooth and creamy, about 2 minutes. Tip: Ensure the cream cheese is fully softened to room temperature to avoid lumps in the filling.
4. Spread the cream cheese mixture evenly over the bottom of the pie crust with a rubber spatula.
5. In a separate large bowl, gently toss 3 cups fresh blackberries with 2 tbsp cornstarch and 1 tbsp lemon juice until the berries are lightly coated.
6. Arrange the coated blackberries in a single layer over the cream cheese filling.
7. Unroll the second refrigerated pie crust and place it over the blackberry layer.
8. Trim the edges of the top crust to match the bottom crust, then crimp the edges together firmly with your fingers or a fork to seal.
9. Cut 4-5 small slits in the center of the top crust with a sharp knife to allow steam to escape during baking.
10. In a small bowl, whisk 1 large egg with 1 tbsp water to create an egg wash.
11. Brush the entire top crust lightly and evenly with the egg wash using a pastry brush.
12. Sprinkle 1 tbsp turbinado sugar evenly over the brushed crust. Tip: The egg wash helps achieve a golden, glossy finish, while the turbinado sugar adds a delightful crunch.
13. Place the pie on a baking sheet to catch any potential drips and transfer it to the preheated oven.
14. Bake at 375°F (190°C) for 40-45 minutes, or until the crust is deeply golden brown and the filling is bubbling visibly through the slits. Tip: If the crust edges begin to brown too quickly, cover them loosely with aluminum foil halfway through baking to prevent burning.
15. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours before slicing to allow the filling to set properly.
Heavenly in both texture and taste, this pie features a crisp, sugar-crusted top that gives way to a tender, flaky pastry and a creamy, tangy layer beneath the juicy blackberries. The berries soften into a jammy consistency while retaining a hint of their natural tartness, perfectly balancing the sweetness of the cream cheese. For an elegant presentation, serve each slice slightly warmed with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream to complement the rich flavors.
Blackberry and Honey Galette
Delightfully rustic yet elegantly refined, this Blackberry and Honey Galette celebrates the simple beauty of seasonal fruit cradled in a buttery, flaky crust. Drizzled with golden honey just before baking, it transforms humble ingredients into a dessert that feels both comforting and celebratory. Its free-form nature makes it wonderfully forgiving, inviting you to embrace a touch of charming imperfection.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– All-purpose flour – 1 ¼ cups
– Unsalted butter – ½ cup
– Ice water – ¼ cup
– Salt – ¼ tsp
– Blackberries – 3 cups
– Honey – ¼ cup
– Cornstarch – 1 tbsp
– Egg – 1
– Granulated sugar – 1 tbsp
Instructions
1. In a large bowl, combine 1 ¼ cups all-purpose flour and ¼ tsp salt.
2. Cut ½ cup cold, cubed unsalted butter into the flour mixture using a pastry cutter or your fingers until pea-sized crumbs form.
3. Gradually add ¼ cup ice water, mixing just until the dough comes together. Tip: Handle the dough minimally to keep the butter cold and ensure a flaky crust.
4. Shape the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.
5. Preheat your oven to 375°F and line a baking sheet with parchment paper.
6. In a medium bowl, gently toss 3 cups blackberries with 1 tbsp cornstarch and 2 tbsp of the ¼ cup honey.
7. On a lightly floured surface, roll the chilled dough into a 12-inch circle, about ⅛-inch thick.
8. Transfer the dough to the prepared baking sheet.
9. Arrange the blackberry mixture in the center of the dough, leaving a 2-inch border.
10. Fold the edges of the dough over the fruit, pleating as you go to create a rustic border.
11. In a small bowl, whisk 1 egg with 1 tsp water to create an egg wash.
12. Brush the egg wash over the folded crust edges.
13. Sprinkle 1 tbsp granulated sugar evenly over the crust. Tip: The sugar will caramelize, adding a delightful crunch and sheen.
14. Drizzle the remaining 2 tbsp of honey over the exposed blackberries.
15. Bake at 375°F for 30-35 minutes, or until the crust is golden brown and the fruit filling is bubbling. Tip: Place a baking sheet on the rack below to catch any drips and prevent a messy oven.
16. Allow the galette to cool on the baking sheet for 15 minutes before slicing.
Offering a sublime contrast, the crisp, sugar-kissed crust yields to a juicy, jammy blackberry center subtly sweetened by the floral notes of honey. Serve it warm with a dollop of vanilla bean ice cream, allowing the cold creaminess to melt into the warm, fragrant filling, or enjoy a slice at room temperature with a cup of Earl Grey tea for a perfectly balanced afternoon treat.
Blackberry and White Chocolate Mousse Pie
Fusing the tart brightness of summer berries with the creamy luxury of white chocolate, this Blackberry and White Chocolate Mousse Pie offers a stunning dessert that is as elegant as it is indulgent. A crisp graham cracker crust provides the perfect textural contrast to the velvety, airy filling, making it an ideal finale for any special occasion. Its deep purple hue, flecked with chocolate, promises a taste experience that is both sophisticated and deeply satisfying.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 10 minutes
Ingredients
– Graham cracker crumbs – 1 ½ cups
– Unsalted butter – 6 tbsp, melted
– Granulated sugar – ¼ cup
– Fresh blackberries – 12 oz
– White chocolate chips – 1 cup
– Heavy cream – 1 ½ cups, divided
– Unflavored gelatin – 1 packet (¼ oz)
– Cold water – 3 tbsp
Instructions
1. Preheat your oven to 350°F.
2. Combine the graham cracker crumbs, melted butter, and granulated sugar in a medium bowl until the mixture resembles wet sand.
3. Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish.
4. Bake the crust for 10 minutes, or until it is lightly golden and fragrant, then set it aside on a wire rack to cool completely.
5. Place the cold water in a small bowl and sprinkle the gelatin over the top; let it sit for 5 minutes to bloom.
6. In a small saucepan, combine ½ cup of the heavy cream with the white chocolate chips and heat over low, stirring constantly, until the chocolate is completely melted and smooth, about 3-4 minutes.
7. Remove the chocolate mixture from the heat and immediately whisk in the bloomed gelatin until it is fully dissolved.
8. In a large bowl, use an electric mixer to whip the remaining 1 cup of heavy cream on medium-high speed until it forms stiff peaks, about 2-3 minutes.
9. Gently fold the white chocolate mixture into the whipped cream until no white streaks remain, being careful not to deflate the mixture.
10. Gently fold in the fresh blackberries, taking care not to crush them completely to maintain some texture.
11. Pour the mousse filling into the cooled crust and smooth the top with a spatula.
12. Refrigerate the pie for at least 4 hours, or until the filling is completely set and firm to the touch.
Kaleidoscopic in its layers of flavor and texture, this pie delivers a cool, cloud-like mousse punctuated by juicy bursts of berry. The white chocolate provides a rich, vanilla-kissed sweetness that perfectly balances the blackberries’ natural acidity. For a striking presentation, garnish with a few whole berries and a dusting of powdered sugar just before serving.
Blackberry and Almond Streusel Pie
Elegantly bridging the gap between rustic charm and refined dessert, this Blackberry and Almond Streusel Pie transforms summer’s sweetest berries into a stunning centerpiece. With a buttery, flaky crust and a crumbly almond topping that bakes to a perfect golden brown, each slice offers a delightful contrast of textures and a burst of juicy, tart-sweet flavor. It’s the kind of dessert that feels both celebratory and comforting, ideal for turning an ordinary gathering into a memorable occasion.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 55 minutes
Ingredients
– All-purpose flour – 2 ½ cups
– Unsalted butter – 1 cup
– Granulated sugar – ¾ cup
– Fresh blackberries – 4 cups
– Almond extract – 1 tsp
– Sliced almonds – ½ cup
– Salt – ½ tsp
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
2. In a large bowl, combine 1 ½ cups of the all-purpose flour, ½ cup of the granulated sugar, and the salt.
3. Cut ½ cup of the cold, cubed unsalted butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
4. Press this mixture evenly into the bottom and up the sides of the prepared pie dish to form the crust, then chill it in the refrigerator for 15 minutes to prevent shrinkage during baking.
5. In another bowl, gently toss the fresh blackberries with ¼ cup of the granulated sugar and the almond extract until evenly coated.
6. Pour the blackberry mixture into the chilled pie crust, spreading it into an even layer.
7. For the streusel, combine the remaining 1 cup of all-purpose flour, the remaining ½ cup of granulated sugar, and the sliced almonds in a medium bowl.
8. Cut the remaining ½ cup of cold, cubed unsalted butter into the streusel mixture until it forms pea-sized clumps, being careful not to overmix to keep the topping light and crumbly.
9. Sprinkle the streusel topping evenly over the blackberries, covering them completely.
10. Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 50–55 minutes, or until the crust is golden brown and the filling is bubbling around the edges.
11. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours to allow the filling to set properly before slicing.
You’ll find the filling thickens beautifully as it cools, creating a luscious, jam-like consistency that holds its shape when cut. The toasted almonds in the streusel add a delightful crunch that complements the tender berries, while a hint of almond extract weaves an aromatic note throughout. For an elegant presentation, serve each slice slightly warm with a dollop of vanilla bean ice cream or a drizzle of fresh cream to balance the pie’s natural sweetness.
Blackberry and Coconut Cream Pie
Crafted for festive gatherings, this Blackberry and Coconut Cream Pie marries the tart sweetness of seasonal berries with the tropical richness of coconut in a velvety, no-bake filling nestled in a crisp graham cracker crust. Its elegant simplicity belies a sophisticated flavor profile that will delight both casual dessert lovers and discerning palates alike.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
– Graham cracker crumbs – 1½ cups
– Unsalted butter – ½ cup, melted
– Granulated sugar – ¼ cup
– Full-fat coconut milk – 1 (13.5 oz) can, chilled overnight
– Powdered sugar – ⅓ cup
– Vanilla extract – 1 tsp
– Fresh blackberries – 2 cups
– Shredded coconut – ½ cup, toasted
Instructions
1. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand.
2. Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish using the bottom of a measuring cup.
3. Chill the crust in the refrigerator for 15 minutes to set while preparing the filling.
4. Scoop only the solid coconut cream from the top of the chilled can of coconut milk into a large mixing bowl, reserving the liquid for another use.
5. Using an electric mixer on high speed, whip the coconut cream for 2–3 minutes until soft peaks form.
6. Gradually add the powdered sugar and vanilla extract to the whipped coconut cream, continuing to mix on medium speed for 1 minute until fully incorporated and smooth.
7. Gently fold in 1 cup of the fresh blackberries with a spatula, being careful not to overmix and crush the berries.
8. Spoon the coconut cream and blackberry filling into the chilled crust, spreading it evenly with an offset spatula.
9. Arrange the remaining 1 cup of fresh blackberries decoratively on top of the filling.
10. Sprinkle the toasted shredded coconut evenly over the blackberries.
11. Refrigerate the pie for at least 4 hours, or until the filling is firmly set.
Ultimate in creamy indulgence, this pie offers a luscious texture that contrasts beautifully with the crisp crust and juicy berry bursts. For a stunning presentation, serve chilled slices with a drizzle of blackberry coulis or a dollop of lightly sweetened whipped cream to enhance its tropical elegance.
Blackberry and Cinnamon Swirl Pie
Heralding the festive season with a dessert that marries tart blackberries and warm cinnamon in a buttery crust, this Blackberry and Cinnamon Swirl Pie offers a sophisticated twist on classic fruit pies. Its elegant swirl pattern and aromatic filling promise to be the centerpiece of any holiday gathering, delivering both visual appeal and comforting flavors. Perfect for Christmas Eve or a cozy winter evening, this pie balances sweet and spice with effortless grace.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– Pie crust dough – 2 sheets (9-inch)
– Blackberries – 4 cups
– Granulated sugar – ¾ cup
– Cornstarch – 3 tbsp
– Ground cinnamon – 2 tsp
– Egg – 1
– Water – 1 tbsp
Instructions
1. Preheat the oven to 375°F (190°C) and place a baking sheet on the middle rack to preheat, which helps ensure a crisp bottom crust.
2. In a large bowl, gently toss 4 cups of blackberries with ¾ cup granulated sugar and 3 tbsp cornstarch until evenly coated, letting the mixture sit for 10 minutes to release juices.
3. Roll out one sheet of pie crust dough and fit it into a 9-inch pie dish, trimming any excess dough with a sharp knife for a clean edge.
4. Spoon the blackberry mixture into the crust, spreading it evenly without pressing down to maintain the berries’ shape.
5. Sprinkle 2 tsp ground cinnamon over the blackberries in a thin, even layer, using a small sieve to avoid clumps.
6. Roll out the second sheet of pie crust dough and cut it into ½-inch-wide strips with a pastry wheel or knife for a decorative touch.
7. Arrange the strips in a lattice pattern over the filling, weaving them carefully and sealing the edges by pressing with a fork.
8. In a small bowl, whisk 1 egg with 1 tbsp water to create an egg wash, then brush it lightly over the lattice crust to promote golden browning.
9. Bake the pie on the preheated baking sheet for 45 minutes, or until the crust is deep golden brown and the filling bubbles thickly at the center.
10. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours to allow the filling to set properly, preventing a runny slice.
Flaky and tender, the crust yields to a jammy blackberry filling punctuated by the warmth of cinnamon, creating a harmonious blend of sweet and spiced notes. Serve each slice slightly warmed with a dollop of vanilla ice cream, or garnish with fresh mint for a festive touch that highlights the pie’s vibrant colors.
Summary
Whether you’re a pie pro or a baking beginner, these 18 blackberry pie recipes offer something for every taste and skill level. We hope you find a new favorite to bake and share. Don’t forget to leave a comment telling us which recipe you loved most, and pin this roundup to your Pinterest boards to save these delicious ideas for later!
