You won’t believe how easy Classic Southern Style Blackberry Pie with its plump juicy blackberries is to make and, more importantly, how delicious it is!
Whenever I see or taste a Blackberry Pie, I am immediately transported back to my childhood. Growing up picking blackberries with my brothers and sisters during the summer was one of my favorite things to do.
Of course, these days, I buy the plump, juicy berries at the Farmers Market, or you can even buy them frozen at the grocery store. But whenever I’m out riding in the country and see blackberry canes growing up on a fence, it makes me wish I could stop the car and pick some.
While I’m older and wiser now and would be scared to wade through the vines and possibly get poison ivy or, worse yet, step on a snake, just thinking about those carefree summer days of my youth makes me smile. Kids today don’t know what they are missing!
More fruit pie recipes:
If you like fruit as we do, I think you might also like these popular recipes on my blog:
- Cranberry Pie with Orange Marmalade
- Old-Fashioned Strawberry Pie
- Homemade Pear Pie
- Southern Style Fresh Peach Pie
- Kumquat Pie
Need more fruit recipes or other dessert suggestions, check out all of my dessert recipes here.
This is the recipe that my Mom used and her Mother before her, and it’s perfect! The only thing that has changed is that my Mom would make her crust from scratch, but life is too short, and the refrigerated crusts you can buy today are not only time savers, but they are also delicious too!
So, without further ado, let’s get cooking, or rather baking.
Ingredients:
The ingredients are simple: blackberries (fresh or frozen), sugar, cornstarch, lemon juice, lemon zest, refrigerated pie crusts, unsalted butter, and one egg.
Preheat your oven to 400 degrees F.
How to make the filling:
In a large bowl, toss the blackberries, sugar, cornstarch, lemon zest, and lemon juice.
Use a fork or potato masher and coarsely mash the blackberry mixture. Let it stand for 20 minutes.
How to make the crust:
Fit one of the rounds of dough into a 9 or 9 1/2 inch pie plate. Sprinkle a little flour on your counter and roll out the remaining crust. Cut it into approximately ten or eleven strips.
How to make it:
Pour the blackberry mixture into the crust. Dot the top with the pieces of butter.
Arrange half of the dough strips evenly and weave the remaining strips diagonally across them in a lattice pattern.
Trim the strips close to the edge of the pan and roll and crimp the edges of the dough.
Lightly beat the egg with one tablespoon of water and brush on the top and edge of the dough. (This is the secret to the golden-brown crust.)
Put the dish on a baking sheet covered with foil or parchment paper and place the sheet on the middle rack in your oven.
How long to bake it?
Bake for 45-60 minutes or until the filling is bubbling and the crust is dark golden brown.
Let it cool completely before serving. Don’t worry if the blackberry mixture looks a little runny; it will thicken as it cools.
Serve topped with vanilla ice cream if desired. Enjoy!
★ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
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Classic Southern Style Blackberry Pie
Ingredients
- 6 cups fresh or frozen blackberries about 1 3/4 pounds
- 1 cup sugar
- 3 Tbsp cornstarch
- 1/2 tsp grated lemon zest
- 1 tsp lemon juice
- 2 disks refrigerated pie dough
- 2 Tbsp unsalted butter diced
- 1 egg
Instructions
- Preheat your oven to 400 degrees F.
- In a large bowl, toss the blackberries, sugar, cornstarch, lemon zest and lemon juice. Use a fork or potato masher and coarsely mash the blackberry mixture. Let it stand for 20 minutes.
- Fit one of the rounds of pie dough into a 9 or 9 1/2 inch pie plate. Cut the remaining round into approximately ten or eleven strips.
- Pour the blackberry mixture into the pie shell. Dot the top with the pieces of butter.
- Arrange half of the dough strips evenly on the pie and weave the remaining strips diagonally across them in a lattice pattern.
- Trim the strips close to the edge of the pan and roll and crimp the edges of the dough.
- Lightly beat the egg with 1 Tbsp of water and brush on the top and edge of the pie dough.
- Place the pie plate on a baking sheet covered with foil and place on the middle rack in your oven. Bake for 45-60 minutes or until the filling is bubbling and the crust is is dark golden brown.
- Let the pie cool completely before serving. Don't worry if the blackberry mixture looks a little runny it will thicken as it cools. Serve topped with vanilla ice cream if desired.
Nutrition
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