Fresh Blackberry Pie

Total Time

Prep: 20 min. + standing Bake: 35 min. + cooling


8 servings

Updated: Sep. 13, 2023
I grew up on a farm, and we always picked fruits in early summer and used them to make desserts. This blackberry pie recipe is a real stunner. —Gladys Gibbs, Brush Creek, Tennessee


  • 1 cup sugar
  • 1/3 cup quick-cooking tapioca
  • 1/4 teaspoon salt
  • 4 cups fresh blackberries, divided
  • Dough for double-crust pie
  • 2 tablespoons butter


  1. In a large saucepan, combine sugar, tapioca and salt. Add 1 cup blackberries; toss to coat. Let stand for 15 minutes. Cook and stir over medium heat until berries burst and mixture comes to a gentle boil. Remove from the heat; gently stir in remaining berries.
  2. Preheat oven to 400°. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top.
  3. Bake until crust is golden brown and filling is bubbly, 35-40 minutes. Cool on a wire rack.
Blackberry Pie Tips

Can you use frozen blackberries instead of fresh?

Yes, you can easily bake a fruit pie with frozen fruit. However, we recommend taking the blackberries out of the freezer a few minutes before you need to use them; it makes them easier to handle. But don't let them come to room temperature or they'll be too soft. Here are more great blackberry desserts if you have extra fruit.

How should you store blackberry pie?

Fruit pies, such as this blackberry pie, can be stored covered at room temperature for up to 3 days. Check out more tips on the best way to store baked goods, including pies, cakes and pastries.

What do you serve with blackberry pie?

Serve blackberry pie warm from the oven with a scoop of vanilla ice or hearty dollop of whipped cream. It's also good the next day at room temperature.

—Sammi DiVito, Taste of Home Assistant Editor
Dough for double-crust pie
Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour.

Nutrition Facts

1 piece: 524 calories, 26g fat (16g saturated fat), 68mg cholesterol, 407mg sodium, 69g carbohydrate (29g sugars, 5g fiber), 5g protein.