- Dish type
- Pies and tarts
- Sweet pies and tarts
- Fruit pies and tarts
- Berry pies and tarts
This lovely blackberry pie is an absolute favourite in our household in late summer as we enjoy the last of the blackberries. This is our one final hurrah to summer pie.
31 people made this
- 1 (320g) packet shortcrust pastry
- juice of 1/2 orange
- juice of 1/2 lemon
- 450g fresh blackberries
- 110g brown sugar
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
MethodPrep:15min ›Cook:45min ›Ready in:1hr
- Preheat the oven to 180 C / Gas 4. Grease a pie dish.
- Divide the pastry in two and roll out one half to line the inside of the pie dish. Set the other half aside to form the pie lid. Line the pie dish with the pastry by gently pressing into the base and sides then line with baking parchment and fill with dried beans.
- Bake blind for 15 minutes until the pastry has a golden blush. Remove from the oven and discard the beans and paper.
- Meanwhile, in a saucepan over a medium heat, combine the juices, blackberries, sugar and spices and simmer gently for 20 minutes.
- Transfer the fruit to the prepared pastry case then roll out the remainder of the pastry and cover the pie, sealing the edges by pressing down with your fingers.
- Bake in the oven for 20 to 30 minutes until the pastry is golden brown. Remove from the oven and serve.
Reviews & ratingsAverage global rating:(2)
Reviews in English (2)
Cinnimon and nutmeg gives it a lovely flavour.-11 Sep 2017
Only used half of the pastry - no top layer. More fruit per bite.-30 Apr 2014
A couple of weeks ago, I was out on the road in Northern California, heading southeast from Sacramento on Highway 16 toward the foothills of the Sierra Nevada. It’s a beautiful drive, and on that blistering summer day I might have noticed the massive old oaks dotting the rolling hills or the occasional solitary weathered barn as the highway shimmered in the heat up ahead. But I was on a mission.
I hung a right onto Highway 49, heading toward the heart of California’s Gold Country. Historic 49, as it’s often called, meanders through scenic little Gold Rush towns with names like Drytown and Sutter Creek before continuing on toward Jackson and Angels Camp, where one Samuel Clemens originally made a name for himself under the pen name Mark Twain, writing about a jumping frog. But I wasn’t out for the scenery, or a history lesson.
Fresh blackberry pie, to be exact. I stopped in Amador City and walked down the wooden plank sidewalk to Buffalo Chips Emporium, a tiny storefront diner complete with an old-fashioned soda fountain, and ordered a slice of pie from owner Ashley Putz as she worked the griddle behind the counter.
It arrived still warm, its sugar-dusted crust glittering in the sunlight through the front window, the light, flaky exterior quietly shattering under the fork with each bite. Underneath, the rich berry filling oozed slightly -- the thick, sweet glaze cradling tender, slightly tart berries that seemed to pop with every mouthful. It was magical.
To my mind, nothing celebrates summer quite like fresh fruit pie. It’s as if we’re taking the best the season has to offer -- beautiful, vibrantly colored fruit nurtured to ripeness under a hot sun -- and packaging that bounty in a tender, flaky crust. Like a gift.
A great fruit pie is simple perfection.
Almost any summer fruit works in pie: berries, stone fruit -- I’ve even seen recipes for grape pie -- so long as the fruit has had a chance to ripen. Most fully ripened fruit has a wonderful balance of flavors already, blending sweetness with enough subtle tartness to give a wonderful depth of flavor.
The key to a great fruit pie is choosing the right fruit even under a double crust, quality shows. Under-ripened fruit can be tough and often has not had a chance to develop enough sugar for good flavor conversely, over-ripened fruit can be too sweet and unbalanced in flavor, not to mention too soft for good pie texture.
The trick is to keep it simple. Let the fruit speak for itself by not disguising it with a bunch of other flavors -- a fruit pie is about the fruit, after all. Keep in mind that as the fruit cooks, the flavors will evolve and soften with natural sweetness.
It’s all a matter of taste, but I tend to go a little lighter with the sugar in my pies because of this, to keep the complexity of the fruit flavor at the forefront.
One of my favorite pies is a classic cherry pie. Although jarred sour cherries are great, I love when I can find them fresh. Problem is, sour cherries have such a small window of availability and might be difficult to find depending on where you live.
I recently tried making a pie using fresh sweet cherries, which are much easier to find. I sweetened the cherries with less sugar, as they’re naturally sweeter, and tossed the pitted fruit with a little Grand Marnier and vanilla to brighten the flavors and to give the cherries a little more depth.
The resulting pie was simple but rich with flavor, and I loved the slightly firmer texture from the fresh fruit.
With fruit pies, it often seems that the consistency of the pie filling can be almost as important as the fruit itself.
As the fruit cooks, it softens, releasing its juices. To keep these juices from turning the pie into a soup as it bakes, a thickener is added. There are several to choose from, with the most common being flour, cornstarch and tapioca.
Although all of the thickeners set up the filling for slicing, each has its characteristics and strengths.
Flour tends to have weaker holding power, and more of it must be used to “set up” a pie filling. But it’s readily available, has a creamy texture and can gently soften the flavors in the filling. When the pie sets, a flour-thickened pie filling tends to have a cloudy appearance with thicker texture.
Cornstarch, on the other hand, has much greater holding power and will give a much more transparent though not quite clear look to the filling. Cornstarch-thickened pies tend to have softer, gel-like fillings.
Tapioca will result in a bright, clear filling, though the granules can give the filling a coarser texture.
A properly thickened pie should have a filling that is strong enough to suspend the fruit but delicate enough to give easily when sliced. Great pie fillings won’t run, but they will ooze just a little, slowly and seductively.
It’s best to make sure the pies bake until the filling is noticeably bubbling, ensuring that the thickener has had sufficient time to cook through and activate. And give the pie sufficient time to cool after it bakes to give the filling time to set up. It can be hard not to slice into a temptingly fragrant pie as soon as it comes out of the oven, but give it time patience is definitely a virtue here.
The type of thickener can also affect the flavor and harmony of the overall pie. When I first tried that sweet cherry pie, I used flour. Though it worked fine to thicken the filling, I found that the flour muted the more delicate flavor of the sweet cherries cornstarch was a better choice, as it allowed the cherry flavor to shine and gave the filling a nice gloss.
Conversely, I find flour to be the perfect thickener for a nectarine pie. I combine the fruit with a touch of almond extract (almonds go so well with stone fruit) and just enough sugar to lightly sweeten, then top it with a sweet almond crumble. The flour gives the filling a soft, almost creamy feel and matches perfectly with the bright, almost-lemony notes of the nectarines.
Sometimes the best summer fruit pies are the ones in which the fruit isn’t cooked at all it’s just piled high in a pie shell and coated with a beautiful glaze.
Strawberries are a perfect example. As wonderful as they are cooked, strawberries can lose their vibrant color and end up with a mushy texture. Fresh strawberries are enticingly bright and vibrant, full of flavor.
To emphasize that, I toss the strawberries in a glaze combining fresh orange juice and rum steeped with a little mint as it cooks. I use cornstarch to thicken, adding enough to the glaze to give the berries a nice sheen without making them gummy.
Chill the pie for a few hours to allow the glaze to set up, then serve. One bite and your mouth is hit with the fresh harmony of strawberry flavor complemented by bright notes of orange and rum, and a cool hint of mint. Perfect for even a blistering hot summer day.
And if I didn’t know how easy it was to make, I might drive all day for a pie like this.
Sweet yet tart, blackberries hold their own in a number of recipes. Whether tossed into salads or smoothies or served alongside cheese, they're simply delicious. When given the spotlight&mdashin pies, muffins, jams, or simply served plain as a healthy snack&mdashtheir flavor evokes hikes in deep forests and summer strolls down country roads. Ahead, we're sharing some of our favorite blackberry recipes that make the most of this summer fruit in unique ways.
Blackberries are at their best from June to September. Since berries don't ripen once plucked, choose ripe ones either at an orchard or in the grocery store they should be bright and aromatic. Avoid packages with juice showing or with bruised or moldy fruit. Once you bring them home, refrigerate berries in their original container and use within a few days. Berries are sensitive to moisture&mdashso it's important that you do not store in plastic bags. That means you'll also want to wash them just before use.
It's no secret that berry pies, crumbles, cobblers, and buckles are some of our favorite ways to make use of the plump, juicy fruit. Some versions are classic&mdashlike a simple filling made from blackberries, cornstarch, sugar, and lemon juice, topped with either biscuit dough, a buttery brown sugar and flour crumble, or pie crust. In other recipes, we're amping up the flavor with fresh herbs, lime, or spices.
We also have blackberry cocktail and mocktail recipes that your whole family can enjoy when they want to cool off. Celebrate summer with a spritz or toast with a mint julep-inspired drink that uses the berries. Get creative in the kitchen with our favorite blackberry recipes.
Crust for homemade berry pie
This recipe calls for a classic double pastry crust. I like to use a recipe with a healthy amount of sugar in the dough. My favorites are Ina Garten&rsquos pie crust and the sweet pie crust recipe in this cookbook. But any classic recipe with flour, butter or shortening, salt, and sugar will work well. If you aren&rsquot comfortable with making your own pie crust, a store bought one is fine.
Either a lattice top or plain double crust will work. Make sure you cut adequate slits in the top crust because you want all the steam out of the filling while the pie bakes.
THere are some berry pie recipes that use a graham cracker crust, but I don&rsquot think it would hold up well with the juicy berries. Stick with a pastry crust.
How do you make a lattice-top pie crust?
A lattice-top pie crust is the name for the woven crust that you see on the top of this blackberry pie. It’s fun and pretty to make a lattice-top for your pie. If you’d prefer not to, you can either top your pie with cookie-cutter pie crust cut-outs or with a solid top crust. If you choose to place the full second pie crust on top of your pie be sure to cut 4-5 slits in the top for steam vents.
To make a lattice-top pie crust, roll out the dough for the top of the pie into a 12-inch diameter circle. Use a sharp knife, pizza cutter or pastry wheel to cut the dough circle into ½-inch strips. Using every other strip from the circle, arrange half of the dough strips going one direction across the top of the pie, leaving a little bit of space in between each strip.
Weave the other half of the dough strips through the first set, over and under, pulling back the first set of strips as needed to weave. I find it easiest to start in the center of the pie when weaving, and pull back every other of the first set of dough strips. Here is a helpful tutorial on making a lattice-top pie crust.
- 1 Pure Butter Pie Curst (9 inches)
- 8 Cups blackberries, fresh or frozen
- 1/2 Cup all-purpose flour
- 1 Cup Imperial Sugar Extra Fine Granulated Sugar
- 1/8 Teaspoon salt
- 2 Tablespoons lemon juice
- 2 Tablespoons butter, optional
- Vanilla ice cream, optional
Prepare a 9-inch pie crust and set aside.
Combine blackberries, flour, sugar and salt in a bowl.
If using frozen berries it is necessary to let mixture sit at room temperature for at least 90 minutes.
Scrape mixture into pie shell.
Melt butter and pour over berries, if using.
Roll remaining pie dough in a circle large enough to cover pie.
Using a small round cutter, cut a few circles on surface and retain rounds.
Cut away excess dough from edge.
Place rounds on surface and brush entire top with a thin coat of water.
Sprinkle surface with a thin even layer of sugar and place pie in oven.
Bake until filling makes thick bubbles in center, about 70 minutes if using fresh berries and 95 minutes if using frozen berries.
Summer Blackberry Pie
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I often get asked about what to do with the surplus of summer blackberries that pop up in yards across the country this time of year. Before I embarked on the autoimmune protocol , I would make blackberry pie at every summer’s end. This tradition ended, as I had not been able to come up with a suitable crust recipe. Recently, I came up with a way of making crust, and my kitchen experimenting happened to collide perfectly with a surplus of berries – all around the time I was visiting my mom for her birthday. What I ended up with was a fantastic pie recipe, and the ability to share it with my family.
This recipe is as simple as they come – don’t be intimidated about cutting in the coconut oil. The idea is to leave little bits of fat in the dough, so that as the crust cooks it becomes flaky. I have only added a little honey to sweeten the naturally tart blackberries, but you can do without if you prefer. Feel free to adapt this recipe to suit any summer fruit you have available to you at the moment – I think it would work lovely with apples or pears, both coming available later in the season.
Pecans, almonds, walnuts, or a mixture of the three, plus a dash of whole wheat flour and ground ginger, form the crust for these sweet tartlets.
Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.
30 Delicious Blackberry Recipes:
1. Homemade Blackberry Paleo Roll-Ups
Do you love the store bought fruit leathers? I know I love them, but I don’t love all of the sugars and unnatural ingredients.
Which is why I was drawn to this recipe. It uses fresh blackberries and appears to make some absolutely delicious fruit leathers.
2. Blackberry Jam Cake
If this cake doesn’t make your mouth water, then our taste buds clearly don’t match up. I am a huge fan of cakes in general, but I really love bundt cakes.
So you’ll need to make fresh blackberry preserves first to make this cake, but you also get to use fresh blackberries as a garnish as well.
3. Blackberry and Elderberry Cordial
Every time I hear the word ‘cordial’ I automatically think of the movie, Anne of Green Gables. I absolutely loved that movie as a child.
But this recipe looks like a unique way to use up your blackberry harvest this year. She also gives you a way to utilize the cordial once it is made.
4. Homemade Blackberry and Vanilla Vodka
If you enjoy an alcoholic beverage every now and again, then you might want to consider making your own.
And if that’s the case, then you should try these blackberry recipes to create your own vodka, which will also utilize your blackberry harvest, too.
5. Blackberry Tarts
I love tarts. I love the cute little pans that you make them in. I also love how you can change the flavors depending upon which fresh fruit you use to fill the tart shell.
But considering I’m a huge blackberry fan, I think this tart could be a new favorite. If you love tarts too, then you’ll definitely want to give this recipe a try.
6. Chocolate Blackberry Preserves
Chocolate and blackberries may sound like an odd combination, but I think it would be a good one. I personally love the combo of chocolate and strawberries.
So I would imagine that chocolate mixed with blackberry would be very delightful. Then to have it in a preserve would make it that much better.
7. Easy Homemade Blackberry Sauce
Would you like to have a fresh and homemade sauce to go with your desserts? I think this sauce would be delicious with a fresh bowl of vanilla ice cream.
Well, if you’d agree with that thought, then you might want to check out this recipe to see how you can utilize your harvest to make your own fresh sauce.
8. Fermented Blackberry Soda
Do you care about your gut health and find yourself trying to find different recipes for fermented foods?
Well, if so, then this blackberry soda is a good blackberry recipes option. It helps you to utilize your blackberry harvest while also making a delicious soda that you can drink and enjoy.
9. Blackberry Peach Jam
Do you love unique tasting jams? If so, then you’ll definitely want to give this recipe a try on your favorite piece of toast.
So not only will this recipe help you to utilize your blackberry harvest, but also your peach harvest as well. Don’t let those fruits go to waste.
10. Blackberry Barbecue Sauce
Do you love to eat barbecue? It is a favorite around our house, but there are high expectations for the sauce.
See, we live in the south where the sauce varieties are endless. Which is why this blackberry barbecue sauce definitely peaked my interest.
11. Blackberry Mojito
Looking for a cool drink to cool you down this summer? Well, look no further than this concoction which will utilize your blackberry harvest.
So the next time you are sitting next to the pool, remember your blackberry harvest. Then put them to good use.
12. Blackberry Pie Bars
Blackberry pie is one of the biggest ways that I use blackberries each year. That is why I was so excited to see such a large patch of blackberries at our new home.
But when I saw these blackberry pie bars I instantly wanted to try them. It gives you the deliciousness of a pie, but the portability of a bar.
13. Spicy Blackberry Chutney
Chutneys once confused me because I wasn’t really sure the difference between them and jam. In reality, they are a little chunkier than most preserves are, at least in my opinion.
But a chutney can also be used in meat dishes instead of just bread or dessert dishes. So this is a unique way to utilize your blackberry harvest as well.
14. Blackberry Lemon Curd
Lemon curd requires only a few basic ingredients to make but apparently tastes really good on toast or other bread.
So if you have butter, lemon juice, blackberries, and a couple of eggs, then you are ready to take on this recipe and see for yourself how delicious it is.
15. Slow Cooker Blackberry Jam
Do you love the idea of making jam, but you don’t really have the time to stand around and actually make it?
Well, I feel your pain during this season of my life and am super thankful for this recipe. You can actually make delicious blackberry jam in your slow cooker. That is great news for the busy individual.
16. Blackberry Vanilla Bourbon Jam
Do you like really flavorful jams to brighten up your morning toast? If so, then you’ll love this recipe. It isn’t just plain old blackberry.
No, instead it also includes the prominent flavors of vanilla and bourbon. If that sounds good to you, then you need to try this recipe.
17. Blackberry Applesauce
Are you an applesauce fan? If so, then you’ll definitely want to try this different variety of applesauce.
As the blog says, this is where fall meets summer. You’ll have a delicious fresh treat with a different spin on the original recipe.
18. Vanilla Glazed Blackberry Cheese Danish Braid
Shew! That is a super long title, but it looks delicious and totally worth the description. If you are looking for a Danish that would make a great breakfast or dessert, then you’ll want to try this one.
Not only will it help calm a sweet craving, but it will also help you to utilize those freshly picked blackberries this year.
19. Blackberry Lavender Jelly
Do you grow both blackberries and lavender? If so, then you can combine them in this great tasting recipe.
So if you’d like a little different jelly this year (or to make a unique gift for someone), then you’ll want to give this recipe a try.
20. Blackberry Sage Sorbet
I absolutely love sorbet. It is a little lighter than regular ice cream, but it also has a ton of fresh flavor with it as well.
So when I saw this recipe that included both fresh blackberries and fresh herbs, I knew I needed to try it.
21. Blackberry Chipotle Barbecue Sauce
This is another unique barbecue sauce. It includes blackberries and a chipotle flavoring as well.
So if you love barbecue, then the next time you make it, give this sauce a try. It may be your new favorite.
22. Honey and Rosemary Blackberry Jam
This jam is another unique flavoring combination. If you’d like to make blackberry jam but want something with a slightly different flavor, then you should consider this recipe.
As you can tell it not only includes the flavoring of blackberries, but also rosemary and honey as well. Sounds delicious to me!
23. Blackberry Cream Cheese Spread
Do you eat a lot of bagels? Would you like to make your own homemade cream cheese spread with a unique flavor?
Well, then you need to check out these blackberry recipes because not only is it a delicious cream cheese spread, but it also uses your homegrown blackberries as well.
24. Blackberry Cherry Vanilla Smoothies
I’ll be honest. I’m not a huge smoothie person, but I think I could drink this one and like it.
Because it isn’t just a smoothie. It includes rich flavors of blackberries, cherries, and delicious vanilla. Give it a try the next time you reach for a smoothie.
25. Blackberry Balsamic Glaze
I was never big into balsamic anything until one of my friends introduced me to it. She encouraged me to try using balsamic vinaigrette on my salads. I actually liked it.
So when I saw this option for a blackberry balsamic glaze, I knew I needed to share it because I’m sure it will add plenty of flavor to whatever you add it to.
26. Blackberry Pie Filling
This is what I have done with my blackberry harvests in the past. It makes throwing a pie together so simple.
So you’ll just can your blackberry pie filling, then the next time you want to bake a pie all you have to do is whip up the crust quickly. You’ll have a pie in no time flat.
27. Homemade Blackberry Butter
I love different flavored kinds of butter. It adds a unique flavor to some of the most simple dishes.
So the next time you’d like to add a flavored butter to a piece of bread or anything else, remember these blackberry recipes and give it a go.
28. Blackberry Syrup
This is something a little different that I’d like to try this year. I like flavored syrups so the fact that I can make my own seems like a fun challenge to me.
So if you would like to create your own flavored syrups, you can thank this recipe. Give it a try and see how much flavor it adds to your morning pancakes.
29. Blackberry Jalapeno Pepper Jelly
I love the idea of pepper jelly. It allows you to use the peppers you grow each year in a unique fashion.
Plus, it looks gorgeous in a jar so it makes great gifts as well. But when I saw these blackberry recipes that allowed me to incorporate my blackberry harvest into a pepper jelly, I knew I had to try it.
30. Blackberry Freezer Jam
Do you like to make jam but prefer making a freezer jam over the traditional? If so, then you’ll want to check out this recipe.
So basically, you are able to make blackberry recipes for jam and then freeze it instead of canning it. It is a neat idea that a lot of people love.
Well, you now have 30 different blackberry recipes to utilize your blackberry harvest this year. Hopefully, some of these blackberry recipes will inspire you in different ways.
As an added bonus, if you have a lot of Mulberries, then you can use these same blackberry recipes and just replace the berries with Mulberries.
- For the Pastry
- 2 3/4 cups plus 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 2 1/2 teaspoons sugar
- 2 sticks butter (cold, cut into small pieces and chilled in the freezer for 15 minutes)
- 8 to 12 tablespoons water (ice cold)
- For the Blackberry Filling:
- 1 quart blackberries (washed and drained)
- 1 cup sugar
- 1/8 teaspoon salt
- 1/2 cup all-purpose flour
- 1 tablespoon butter (cut in small pieces)
- 1 egg yolk
- 1 tablespoon milk (or cream)
In a food processor or a large bowl, combine the flour, salt, sugar, and the pieces of chilled butter. Pulse 5 to 7 times or use a pastry blender to cut the butter into the flour mixture. The mixture should resemble coarse meal with some bits or pea-sized butter.
If you are using a food processor remove the mixture to a large bowl and add about 7 tablespoons of ice water and mix with your hands.
Continue adding water, a teaspoon or two at a time, until the dough begins to clump.
Turn the dough out onto a floured surface and knead lightly into a smooth dough.
Divide the dough into two flat disks and wrap them in plastic wrap. Refrigerate for at least 20 minutes.
Roll out one disk of the pie pastry into a circle about 12 inches in diameter.
Line a pie plate with the dough, leaving some overhang.
In a bowl, combine the blackberries with sugar, salt, and flour.
Pour the filling into the pastry lined pie plate and dot with butter.
Roll out the remaining disk of dough to a circle about 11 to 12 inches in diameter.
Place the dough carefully over the filling.
Bring the bottom and top edges together and trim as needed. Crimp the edge as desired.
In a small bowl, combine the egg yolk and milk or cream to create an egg wash.
Brush the egg wash mixture over the top crust, if desired.
Cut 3 or 4 slits in the top of the crust to allow steam to escape.
Bake in the preheated 450 F oven for 10 minutes.
Reduce heat to 350 F and bake 25 minutes longer, or until the crust is golden brown.