Sweet, aromatic vanilla transforms this classic blackberry pie into a new dimension. Most store-bought blackberries are juicy enough for pie making. Fresh picked blackberries provide the most flavor but the growing season is very short and they’re not available in most areas of the country. By using store-bought blackberries and a refrigerated crust, this pie can be prepped in a mere 20 minutes.
Be sure to read the instructions for this recipe. It recommends refrigerating the pie after it’s assembled so the crust can chill before baking. We’ll assemble the pie, allow it to chill in the refrigerator or freezer, then pop it in the oven, where the magic happens. Most recipes skip this step but recommend baking at a higher temp to flash bake the bottom crust then reducing the oven temp for the remainder of the baking. Either way works but refrigerating the pie before baking seems to create a slightly flakier crust.
Blackberry pie is most popular where the berries grow wild and are locally available. Store-bought blackberries are usually not cheap. This recipe calls for 8 cups of blackberries. I checked the prices at the local supermarket where I live and blackberries are currently $2.99 for an 8-ounce container. The cost of store-bought blackberries to make this recipe would be about $24. In the fall when blackberries are in season, I can pick bushels of them for free.
On an important note, if your only option is to use frozen blackberries, be aware that they contain up to 20% more liquid than fresh berries. Blackberries are flash frozen, which creates ice crystals that produce more liquid as they melt during the baking process. If you’re using frozen blackberries you might to add an additional tablespoon of flour or cornstarch to help thicken the filling.
Classic Blackberry Pie Recipe
Utensils & Equipment
- 1 9-inch deep dish pie plate
- 1 wire cooling rack
- 1 wire whisk
- 1 large bowl
- 1 medium bowl
- 1 spoon or spatula
- 1 measuring cup
- 1 set of measuring spoons
- sheet of aluminum foil
Ingredients List
- 8 cups blackberries
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 3 Tbsp all-purpose flour
- 2 Tbsp cornstarch
- 2 tsp vanilla extract
- 1/2 tsp ground cinnamon
Instructions
Prepare The Crust
- The crust should sit at room temperature for 15-20 minutes or as directed on the package. This is to allow the crust to soften so you can unroll it without breaking.
- Line the pie plate with the crust.
Prepare The Filling
- In a medium bowl whisk together the sugars, flour, cinnamon, and cornstarch.
- Place the blackberries in a large bowl. Add the vanilla extract and stir gently.
- Pour the dry ingredients over the blackberries and stir gently. Try to not smash or break any of the blackberries,
- Add the top crust and crimp the two crusts together.
- Cut 4-6 slits around the crust to allow the filling to vent while baking.
Refrigerate
- Place pie in refrigerator for 20 minutes or freezer for 10 minutes.
Preheat Oven
- Preheat oven to 400℉.
- Place a sheet of aluminum foil on the bottom rack, directly under where you'll be placing the pie. This is to catch any juices that bubble out of the pie while baking.
Bake
- Bake on middle rack at 400℉ for 50-55 minutes.
- Pie is done when crust is golden brown AND filling starts to bubble through the top crust.
Cool
- Allow to sit on wire cooling rack for 2 hours or until the pie plate is cool to the touch.