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Our Favorite Blackberry Pies - 8 recipes

An American classic, blackberry pies are a summer staple. Although they can be made year round, blackberries are at their peak from July to August. There's few things in life better than a ripe blackberry bursting with sweetness and just the right amount of tart!

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Top Recipe

By á-17124

Rate this recipe 4.5/5 (23 Votes)
Blackberry Pie 1 Picture
Details

Servings 8

  • 1 pie dough recipe for top and bottom crust
  • 5-6 cups blackberries, rinsed, picked clean, patted dry (if you use frozen berries, defrost and drain them)
  • 1/2 cup to 3/4 cup sugar (depending on how sweet your berries are)
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon almond extract
  • 3 Tbsp quick cooking instant tapioca (can usually find in the baking aisle of your local supermarket)

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Place blackberries, sugar, lemon zest, lemon juice, cinnamon, almond extract, and quick cooking instant tapioca in ...

Top rated Blackberry Pie recipes

By

Homemade berry pies in an individual serving size are perfect for dessert, or a special snack

  • 1 tablespoon sour cream
  • 1 tablespoon fresh lemon juice (from 1 lemon)
  • 2 tablespoons ice water, plus more if necessary
  • 1 1/4 cups all-purpose flour, plus more for rolling
  • Coarse salt
  • 1/3 cup plus 1 teaspoon granulated sugar, divided
  • 1 stick cold unsalted butter, cut into small pieces
  • 3/4 cup fresh blackberries
  • 3/4 cup fresh raspberries
  • 1 tablespoon plus 1 1/2 teaspoons cornstarch
  • 1 large egg, lightly beaten
  • Fine sanding sugar, for sprinkling
4.6/5 (13 Votes)

By

The basil syrup complements the cream filled pie topped with whipped cream and blackberries

  • CRUST:
  • 1 1/2 cups (375 mL) flour
  • 1/4 teaspoon (1 mL) salt
  • 10 tablespoon (150 mL) cold butter, cut into cubes
  • 3 tablespoon (45 mL) ice cold water
  • 1/2 teaspoon (2 mL) white vinegar
  • 1 egg, lightly beaten with 1 tablespoon (15 mL) water
  • White decorative sanding sugar
  • CUSTARD:
  • 1 1/2 cups (375 mL) blackberries
  • 4 eggs, plus 2 egg yolks
  • 1/2 cup (125 mL) sugar
  • 1/2 cup (125 mL) whipping cream
  • 1 tablespoon (15 mL) lemon juice
  • TOPPING:
  • 1/4 cup (60 mL) sugar
  • 1/4 cup (60 mL) packed basil leaves, plus extra for garnish
  • 1 cinnamon stick, about 3 inches (8 cm) long
  • 1 cup (250 mL) whipping cream
  • 1 cup (250 mL) blackberries
4.6/5 (16 Votes)

By

Fresh blackberry pie is a perfect dessert in the summer when the blackberries are plenty! Serve warm with a scoop o...

  • 6 cups blackberries, about 1 3/4 pounds
  • 1 cup sugar
  • 3 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • 1/2 teaspoon grated lemon zest
  • 2 disks refrigerated pie dough (one 14-ounce package)
  • 2 tablespoon unsalted butter, diced
  • 1 large egg
5/5 (2 Votes)

By

Fresh or frozen blackberries are mixed with a sour cream filling and then baked to make this blackberry swirl pie

  • 1 recipe single crust pie pastry, or 1 rolled refrigerated unbaked piecrust (1/2 of a 15-ounce package)
  • 1 (8-ounce) carton dairy sour cream
  • 3/4 cup sugar
  • 3 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 3 cups fresh blackberries or 1 (16-ounce) package frozen blackberries
4.8/5 (4 Votes)

By

The great taste of Blackberry Pie made into a delicious bars

  • FRUIT FILLING:
  • 3 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups (3 sticks) unsalted butter, chilled
  • 4 large eggs
  • 2 cups sugar
  • 1 cup sour cream
  • 3/4 cup flour
  • Pinch salt
  • Zest of 1/2 lemon
  • 1 teaspoon almond extract
  • 2 (16-ounce) packages frozen blackberries, thawed and drained
4.5/5 (102 Votes)

By

This pie is so, so, so easy to make and you can fill it with virtually any type of fruit you want

  • DOUBLE PIE CRUST:
  • 2 eggs
  • 3 cups almond flour
  • 1 cup tapioca flour
  • 6 tablespoons lard OR shortening, chilled (you could use coconut oil if necessary)
  • 2 teaspoons cold water
  • 2 teaspoons sweetener of choice (I use maple sugar)
  • 1 teaspoon sea salt
  • PIE FILLING:
  • 5 cups berries (I used 3 cups blueberries & 2 cups blackberries)
  • 1/4 cup tapioca flour
  • zest of 1 lemon
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • 1/4 cup maple sugar (or sweetener of choice - if using liquid, very slightly increase the tapioca)
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly grated nutmeg (I looove fresh nutmeg and use about 1/2 teaspoon)
  • Pinch of cinnamon
4.6/5 (11 Votes)

By

Blackberries and blueberries unite for this delicious pie

  • DOUBLE PIE CRUST:
  • 2 eggs
  • 3 cups almond flour
  • 1 cup tapioca flour
  • 6 tbsp lard OR shortening, chilled (you could use coconut oil if necessary)
  • 2 teaspoons cold water
  • 2 teaspoons sweetener of choice (I use maple sugar)
  • 1 teaspoon sea salt
  • PIE FILLING:
  • 5 cups berries (can use blueberries & blackberries)
  • 1/4 cup tapioca flour
  • zest of 1 lemon
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • 1/4 cup maple sugar (or sweetener of choice - if using liquid, very slightly increase the tapioca)
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly grated nutmeg
  • Pinch of cinnamon
4/5 (1 Votes)

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Black ‘N Blueberry Pie Blackberry Pie