Homemade Blackberry Pie
There’s nothing like a piece of Homemade Blackberry Pie that’s filled with sweet ripe blackberries that are nestled in a sea of sweet luscious blackberry syrupy goodness! This recipe is absolutely divine and you’ll be making it again and again!

When I was a kid, we use to roam everywhere on our farm when it was time to pick blackberries. It was always hot, there were often times horses running and bucking, sometimes snakes involved and the need to scale the nearest barbed wire fence, and there were lots and lots of thorns. Yep…that was back in the day when there wasn’t such a thing as big, thornless, juicy blackberries. It seemed to take forever to pick one gallon of blackberries.
My mother would wake my sisters and I early each morning to go blackberry picking. I couldn’t wait until the last berry was picked. Gosh…did I hate that job! I also hated going to church on Sunday and getting up to sing with purple-stained hands.
Oh, but did I ever love eating my mother’s homemade blackberry jam on a homemade biscuit, or the blackberry cobbler that she topped with a mixture of ice cream and fresh whipped whipping cream.
Blackberry Pie Ingredients
- 6 cups large thornless blackberries, rinsed
- 1 3/4 cups sugar, divided*
- 1/4 cup plus 1 tablespoon cornstarch
- 1 double pie crust, 9″ deep dish

How to make this pie
- Place blackberries in a large pan and add one cup of the sugar. Mix lightly with a wooden spoon. Let the blackberries set for about 15 minutes. If there’s a lot of juice on the berries, drain most of it off. Add the remaining sugar and the cornstarch to the blackberries.
- Place pan over medium heat and bring to a boil while stirring constantly. Continue stirring for about two minutes, until the mixture has slightly thickened and remove from heat. Taste test at this point to see if more sugar is preferred.
- Let mixture cool for about five minutes and pour into a prepared bottom crust. Cover with a top crust. Trim the top crust to about 1/2″ past the edge of the pie dish. Fold the edge of the top crust over and under the edge of the bottom pie crust. Crimp the edges together with a fork. Cut 4-5 slits in the top crust for venting. Brush the top crust with egg white, then sprinkle with sugar. Wrap the edges of the crust with foil. Place pie on a cookie sheet and bake in center of oven for about 50 minutes until golden brown
These days, I’m fortunate enough to have my own patch of blackberries, except there’s one difference. My blackberries are the thornless berries that get huge and let me tell ya…they are beyond juicy! I use these huge big berries to make my Soft Crust Blackberry Cobbler and my Blackberry Dumplings.

The large thornless berries have so much more juice than the wilder thorny ones, therefore when I started using them in my blackberry pies, I had to adapt my recipe. The recipe I’m posting today, is adapted for the big juicy thornless blackberries, which are also the ones that you’ll find at your local grocery store.

Tips for making this pie
- Always bake fruit pies on an old cookie sheet in case they bubble over.
- The bottom crust on double crusted pies tends to never get done enough. I use an old pizza stone. I lay a piece of foil on it, and place it on the bottom rack in my oven while the oven is preheating. I place the pie on the pizza stone. I also use a glass pie dish. The hot pizza stone helps to brown the bottom and you can see through the glass to know when the crust is brown.
- Always allow fruit pies to cool thoroughly before slicing or the juices will be too thin and run everywhere except where you want them…in the pie!


Don’t forget the Ice Cream!!!
More delicious blackberry desserts…
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Homemade Blackberry Pie
- Prep Time: 15
- Cook Time: 50
- Total Time: 65
- Yield: 8 servings 1x
- Category: Pies
- Method: Bake
- Cuisine: American
Description
There’s nothing like a piece of Homemade Blackberry Pie that’s filled with sweet ripe blackberries that are nesting in a sea of sweet luscious blackberry syrupy goodness! This recipe is absolutely divine and you’ll be making it again and again!
Ingredients
- 6 cups large thornless blackberries, rinsed
- 1 3/4 cups sugar, divided*
- 1/4 cup plus 1 tablespoon cornstarch
- 1 double pie crust, 9″ deep dish
Instructions
- Preheat oven to 350 degrees.
- Place blackberries in a large pan and add one cup of the sugar. Mix lightly with a wooden spoon. Let the blackberries set for about 15 minutes. If there’s a lot of juice on the berries, drain most of it off. Add the remaining sugar and the cornstarch to the blackberries.
- Place pan over medium heat and bring to a boil while stirring constantly. Continue stirring for about two minutes, until the mixture has slightly thickened and remove from heat. Taste test at this point to see if more sugar is preferred.
- Let mixture cool for about five minutes and pour into a prepared bottom crust. Cover with a top crust. Trim the top crust to about 1/2″ past the edge of the pie dish. Fold the edge of the top crust over and under the edge of the bottom pie crust. Crimp the edges together with a fork. Cut 4-5 slits in the top crust for venting. Brush the top crust with egg white, then sprinkle with sugar. Wrap the edges of the crust with foil. Place pie on a cookie sheet and bake in center of oven for about 50 minutes until golden brown on top.
- Let cool completely before slicing if you want neat slices, then reheat if you are wanting to serve it warm with ice cream.
- Serve and enjoy!
Notes
- *The sugar can be adjusted in this recipe according to your personal preference. I like this amount because I prefer my pie a tiny bit tart.
Nutrition
- Serving Size: 8
Yum! My first blackberry pie!
Turned out great. Halved recipe that’s all blackberries I had. Added 1 T lemon juice because I dumped all the sugar in at once, this was just right for sweetness. It is cooling and I can hardly wait to have a slice:)
Hi Debbie,
I’m so glad it turned out for you. Get your ice cream ready! 🙂 Cindy
Could I adapt this recipe to use a combination of blackberries, blueberries and raspberries? Are fresh berries better than frozen?
Hi CiCi, You sure can. Many people make mixed berry pies. I use frozen berries frequently. They are every bit as good as fresh, in my opinion.
Wowza‼️‼️JUST like my grandmothers pie‼️‼️Our blackberries are on hyper drive this year so I added a few more to make a super deep dish pie‼️My hubby ate his with ice cream & drooled with every bite.Thank you‼️
Hi Gretchen, I’m so glad you and your husband like it. 🙂 I hope you will give it a rating!
Your site is interesting. I am sure your teciprs are too.
Hi. I want to make this pie bit I’ve been freezing my blackberries- what adjustments do I need to make to the berries
Hi Kathleen, If using frozen berries, don’t thaw them. Chip off any extra ice. Add an extra 2 teaspoons of cornstarch to the filling.
This is my first attempt at homemade pie crust .And using the thornless blackberries from our garden.Hopefully it tastes as good as It looks. Thanks for the recipe. Jane
Excellent recipe!
Not a baker per se but I can follow instructions. We always grow our own raspberries, but this year, there was about 2 gallons of blackberries hiding amongst the hydrangeas.
This is the 3rd time making a blackberry pie. Perfect and easy each time!
Thanks for making me a hero!
Hi Bob, I’m so glad you liked it. You’re lucky to have your own blackberries. Merry Christmas!