Fresh Blackberry Pie Recipe photo by Taste of Home
Total Time
Prep: 20 min. + standing Bake: 35 min. + cooling
Celebrate the summer harvest with our blackberry pie. One slice, and you’ll see why this pie is the best pie.

Updated: Feb. 29, 2024

Simple summer sweets are all we want during the hot and humid months, and this blackberry pie is just that. It’s so easy to throw together, requiring just a few simple ingredients to create one of the best blackberry desserts you’ll have all year. Each slice of pie is filled with a juicy, sweet-tart blackberry filling that’s nestled inside a flaky crust. All that’s left to do is scoop some vanilla ice cream right on top of your slice, and dig in.

Blackberry Pie Ingredients

  • Sugar: Sugar offsets blackberry’s especially tart taste.
  • Tapioca: Quick-cooking tapioca thickens the pie filling so the pie slices aren’t a runny mess and the filling doesn’t leave you with a soggy pie crust bottom.
  • Blackberries: When you pick blackberries, look for firm and juicy berries, and avoid bruised or shriveled ones. Make sure you’re familiar with how to wash blackberries to remove dirt and bacteria without making the blackberries watery and mushy!
  • Double-crust pie dough: You can either make your own double pie crust or use a store-bought crust. Check out our Test Kitchen’s picks for the best premade pie crust.
  • Butter: A few tabs of butter help break down the blackberries into a rich, delicious filling.


Step 1: Create the filling

Tapioca Salt and black berries mixed together in a large sauce panTMB Studio

In a large saucepan, whisk together the sugar, tapioca and salt. Add 1 cup blackberries, and toss to coat. Let stand for 15 minutes.

Step 2: Cook the filling

Cooking blackberries in a large sauce panTMB Studio

Cook and stir the mixture over medium heat until the blackberries burst and the mixture comes to a gentle boil. Remove from heat. Gently stir in the remaining blackberries.

Step 3: Prepare the pie dough

Preparing the dough with a roller on a wooden trayTMB Studio

Preheat the oven to 400°F. On a lightly floured surface, roll half of the dough to a 1/8-inch-thick circle. Transfer the dough to a 9-inch pie plate. Trim the excess dough so it’s even with the rim.

Step 4: Assemble the pie

Filling the pie crust with Blackberry mixture with a spoonTMB Studio

Add the blackberry filling.

Butter pieces and black berry mixture on pie crustTMB Studio

Dot the top of the filling with the butter.

A person sealing the edges of the pie crust TMB Studio

Roll the remaining dough to an 1/8-inch-thick circle. Place the dough over the filling. Trim the pie crust, seal it with the edge of the bottom pie crust, and flute the edge. Cut three or four slits in the top of the crust.

Editor’s Tip: If you want to get fancy with your fluting, learn how to make decorative pie crusts.

Step 5: Bake

A slice of Blackberry Pie served in a plate on a tableTMB Studio

Bake until the crust is golden brown and the filling is bubbly, 35 to 40 minutes. Cool the pie to room temperature on a wire rack.

Editor’s Tip: Place a baking sheet underneath the pie to catch juices that may bubble over in the oven. If your crust is browning too quickly, make a pie crust shield to protect the edges from burning.

Recipe Variations

  • Use a crumb topping instead: A crumb topping, like the one in our strawberry rhubarb crumb pie, adds a lovely texture and sugary taste to this blackberry pie. Make a simple topping by whisking together 3/4 cup all-purpose flour, 1/2 cup packed brown sugar and 1/2 cup quick-cooking or old-fashioned rolled oats. Cut in 1/2 cup cold cubed butter until everything is crumbly. Sprinkle the mixture over the strawberry rhubarb filling, and bake according to this recipe’s instructions.
  • Mix in other berries: Raspberries, blueberries and strawberries would be excellent additions to this blackberry pie.
  • Add spices: Want more flavor? Zippy ginger, warm cinnamon and pungent cloves pair perfectly with blackberry.

How to Store Blackberry Pie

To store, allow the pie to cool to room temperature, then wrap in storage wrap. Like most fruit pies, this blackberry pie will keep for up to five days in the refrigerator, but refrigeration can make the flavors fade. For best results, store at room temperature for up to three days. If you do opt for the refrigerator, let the pie come to room temperature before eating.

Can you freeze blackberry pie?

Yes, you can freeze blackberry pie. Fruit pies can be cooled, wrapped tightly and stored in the freezer (best frozen whole, not cut into slices) for up to two months. If you only have slices left, let them cool to room temperature, then place them in an airtight container, and freeze for up to two months.

Blackberry Pie Tips

Slices of Blackberry Pie in a plateTMB Studio

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 our fave blackberry recipes if you have extra fruit to cook with.

What do you serve with blackberry pie?

Serve blackberry pie warm from the oven with a scoop of vanilla ice cream or a hearty dollop of sweetened whipped cream. We love it with a glass of zinfandel, Sancerre or merlot, too!

How do I make a double-crust pie dough?

In a large bowl, whisk together 2-1/2 cups all-purpose flour and 1/2 teaspoon salt. Cut in 1 cup cold butter until the mixture is crumbly. Gradually add 1/3 to 2/3 cup ice water, starting off with the lower measurement and adding more until a dough holds together when pressed. Divide the dough in half. Shape each half into a disk. Wrap the disks, and refrigerate for one hour.

Watch how to Make Fresh Blackberry Pie

Fresh Blackberry Pie

Prep Time 20 min
Cook Time 35 min
Yield 8 servings


  • 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.

Nutrition Facts

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

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
Recipe Creator