24 Delicious Blackberry Pie Recipes Everyone Loves

Zesty, juicy, and bursting with flavor, blackberries are the star of the show in our roundup of 24 Delicious Blackberry Pie Recipes Everyone Loves. Whether you’re craving a classic dessert or something with a twist, these pies promise to delight your taste buds and impress your guests. Dive into our collection and discover your next favorite bake that’s sure to become a cherished recipe in your home.

Classic Blackberry Pie

Delving into the art of pie-making, a Classic Blackberry Pie stands out with its vibrant filling and flaky crust, a testament to simplicity and flavor. This guide will walk you through each step, ensuring a perfect pie every time.

Ingredients

• 2 1/2 cups all-purpose flour, plus extra for dusting
• 1 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 1 tsp salt
• 6 cups fresh blackberries, rinsed and dried
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1 tbsp lemon juice
• 1 egg, lightly beaten for egg wash

Instructions

1. In a large bowl, combine 2 1/2 cups all-purpose flour and 1 tsp salt. Add 1 cup chilled, diced unsalted butter, working it into the flour until the mixture resembles coarse crumbs.
2. Gradually add 1/4 cup ice water, stirring until the dough just comes together. Divide into two discs, wrap in plastic, and refrigerate for at least 1 hour.
3. Preheat oven to 375°F (190°C). On a floured surface, roll out one dough disc to fit a 9-inch pie dish. Trim edges, leaving a 1-inch overhang.
4. In a separate bowl, gently mix 6 cups fresh blackberries, 3/4 cup granulated sugar, 1/4 cup cornstarch, and 1 tbsp lemon juice until evenly coated.
5. Pour the blackberry mixture into the pie crust. Roll out the second dough disc, place over the filling, and crimp edges to seal. Cut slits in the top for venting.
6. Brush the top crust with 1 lightly beaten egg for a golden finish. Bake for 50 minutes, or until the crust is golden and the filling bubbles.
7. Cool on a wire rack for at least 2 hours before serving to allow the filling to set.

Yielded is a pie with a buttery, flaky crust encasing a juicy, tangy-sweet blackberry filling. Serve warm with a scoop of vanilla bean ice cream for a delightful contrast.

Blackberry and Apple Pie

Unveiling the perfect blend of tart and sweet, this Blackberry and Apple Pie combines seasonal fruits enveloped in a flaky, buttery crust. Follow these meticulous steps to create a dessert that’s as visually stunning as it is delicious.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 tsp fine sea salt
• 1 cup unsalted butter, chilled and diced
• 6-8 tbsp ice water
• 3 medium Granny Smith apples, peeled, cored, and thinly sliced
• 1 cup fresh blackberries
• 3/4 cup granulated sugar
• 2 tbsp cornstarch
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp lemon juice
• 1 large pasture-raised egg, lightly beaten
• 1 tbsp turbinado sugar

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour and fine sea salt.
2. Add the chilled, diced unsalted butter to the flour mixture. Using a pastry cutter, blend until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: The dough should not be sticky; if it is, add a bit more flour.
4. Divide the dough into two equal parts, flatten into disks, wrap in plastic, and refrigerate for at least 1 hour.
5. Preheat your oven to 375°F (190°C). In another bowl, toss the thinly sliced Granny Smith apples, fresh blackberries, granulated sugar, cornstarch, ground cinnamon, ground nutmeg, and lemon juice until well combined.
6. Roll out one disk of dough on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, trimming any excess.
7. Fill the pie crust with the fruit mixture, spreading evenly.
8. Roll out the second disk of dough and place it over the filling. Trim, seal, and crimp the edges. Cut slits in the top for ventilation.
9. Brush the top crust with the lightly beaten pasture-raised egg and sprinkle with turbinado sugar. Tip: This gives the pie a beautiful golden finish.
10. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.

Perfectly balanced between the tartness of the apples and the sweetness of the blackberries, this pie boasts a flaky crust that shatters with each bite. Serve warm with a scoop of vanilla bean ice cream for an indulgent contrast of temperatures and textures.

Vegan Blackberry Pie

Delight in the simplicity and elegance of this Vegan Blackberry Pie, a perfect blend of tart and sweet encased in a flaky, buttery crust. Designed for beginners, this recipe walks you through each step with precision, ensuring a stunning result every time.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1/2 cup refined coconut oil, solid
• 1/4 cup ice water
• 1/2 tsp sea salt
• 4 cups fresh blackberries
• 3/4 cup organic cane sugar
• 1/4 cup cornstarch
• 1 tbsp fresh lemon juice
• 1 tsp pure vanilla extract

Instructions

1. In a large mixing bowl, combine 2 cups all-purpose flour and 1/2 tsp sea salt. Whisk to aerate.
2. Add 1/2 cup refined coconut oil to the flour mixture. Using a pastry cutter, blend until the mixture resembles coarse crumbs.
3. Gradually add 1/4 cup ice water, 1 tbsp at a time, mixing until the dough just comes together. Tip: Overworking the dough will make it tough.
4. Divide the dough into two equal parts, flatten into disks, wrap in plastic, and refrigerate for 30 minutes.
5. Preheat your oven to 375°F (190°C).
6. In another bowl, gently mix 4 cups fresh blackberries, 3/4 cup organic cane sugar, 1/4 cup cornstarch, 1 tbsp fresh lemon juice, and 1 tsp pure vanilla extract. Tip: Let the mixture sit for 10 minutes to macerate, enhancing the flavors.
7. Roll out one dough disk on a floured surface to fit a 9-inch pie dish. Transfer carefully, trimming any excess.
8. Pour the blackberry mixture into the crust, spreading evenly.
9. Roll out the second dough disk and place over the filling. Seal and crimp the edges, then cut slits on top for venting. Tip: Brushing the top with a bit of coconut oil will give it a golden finish.
10. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly.

Fresh from the oven, this Vegan Blackberry Pie boasts a crisp crust with a juicy, vibrant filling. Serve it warm with a scoop of dairy-free vanilla ice cream for a delightful contrast in temperatures and textures.

Gluten-Free Blackberry Pie

Perfecting a gluten-free blackberry pie requires patience and precision, but the result is a stunning dessert that everyone can enjoy. Let’s walk through the process together, ensuring each step is clear and manageable, even for beginners.

Ingredients

• 2 cups gluten-free all-purpose flour, plus extra for dusting
• 1/2 cup cold unsalted butter, cubed
• 1/4 cup ice water
• 1 tsp apple cider vinegar
• 4 cups fresh blackberries, rinsed and dried
• 3/4 cup granulated sugar
• 2 tbsp cornstarch
• 1 tbsp fresh lemon juice
• 1 pasture-raised egg, lightly beaten for egg wash

Instructions

1. In a large mixing bowl, combine the gluten-free all-purpose flour and cubed cold butter. Use a pastry cutter to blend until the mixture resembles coarse crumbs.
2. Gradually add the ice water and apple cider vinegar, stirring until the dough just comes together. Tip: Handle the dough as little as possible to keep it tender.
3. Divide the dough into two equal parts, flatten into disks, wrap in plastic, and refrigerate for at least 1 hour.
4. Preheat your oven to 375°F (190°C). In another bowl, gently toss the blackberries with granulated sugar, cornstarch, and fresh lemon juice until evenly coated.
5. On a lightly floured surface, roll out one disk of dough to fit a 9-inch pie dish. Carefully transfer the dough to the dish, trimming any excess.
6. Pour the blackberry mixture into the pie crust, spreading it evenly.
7. Roll out the second disk of dough and place it over the filling. Seal and crimp the edges, then cut a few slits in the top for venting.
8. Brush the top crust with the lightly beaten egg wash for a golden finish. Tip: For extra shine, sprinkle a little sugar on top before baking.
9. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.

Now, this gluten-free blackberry pie boasts a flaky crust and a juicy, tangy filling that’s perfectly balanced. Serve it warm with a scoop of vanilla ice cream for a delightful contrast of temperatures and textures.

Blackberry and Peach Pie

Gathering the freshest summer fruits can transform a simple pie into a memorable dessert. Today, we’re combining juicy peaches and tart blackberries in a flaky crust that’s sure to impress.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1/2 teaspoon fine sea salt
• 2/3 cup unsalted butter, chilled and cubed
• 4-6 tablespoons ice water
• 3 cups ripe peaches, peeled and sliced
• 1 cup fresh blackberries
• 3/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• 1 large pasture-raised egg, lightly beaten
• 1 tablespoon turbinado sugar

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour and 1/2 teaspoon fine sea salt.
2. Add 2/3 cup chilled, cubed unsalted butter to the flour mixture. Using a pastry cutter, blend until the mixture resembles coarse crumbs.
3. Drizzle 4 tablespoons ice water over the mixture, stirring with a fork until the dough begins to come together. Add more water, 1 tablespoon at a time, if needed.
4. Divide the dough in half, shape into disks, wrap in plastic, and refrigerate for at least 1 hour.
5. Preheat the oven to 375°F (190°C).
6. In another bowl, gently toss 3 cups sliced peaches, 1 cup blackberries, 3/4 cup granulated sugar, 2 tablespoons cornstarch, and 1 tablespoon lemon juice until well combined.
7. On a floured surface, roll out one dough disk to a 12-inch circle. Transfer to a 9-inch pie plate.
8. Pour the fruit mixture into the crust. Roll out the second dough disk and place over the filling. Trim and crimp the edges.
9. Brush the top crust with 1 lightly beaten egg and sprinkle with 1 tablespoon turbinado sugar. Cut a few slits in the top for steam to escape.
10. Bake for 50-60 minutes, or until the crust is golden and the filling is bubbly.

The pie emerges with a golden, flaky crust and a filling that’s perfectly balanced between sweet and tart. Serve it warm with a scoop of vanilla bean ice cream for an extra indulgent treat.

Blackberry and Rhubarb Pie

Mastering the art of pie-making begins with understanding the harmony between tart and sweet, a balance perfectly achieved in this Blackberry and Rhubarb Pie. Let’s guide you through creating this summer delight with precision and ease.

Ingredients

• 2 cups fresh blackberries, rinsed and dried
• 2 cups rhubarb, trimmed and diced into 1/2-inch pieces
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 tbsp fresh lemon juice
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 2 tbsp unsalted butter, cut into small pieces
• 1 large pasture-raised egg, lightly beaten
• 1 tbsp turbinado sugar
• Double crust pie dough, chilled

Instructions

1. Preheat your oven to 375°F (190°C) with the rack positioned in the lower third to ensure even baking.
2. In a large mixing bowl, gently toss the blackberries and rhubarb with granulated sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and sea salt until evenly coated.
3. Roll out one pie dough disk on a lightly floured surface to a 12-inch circle and fit it into a 9-inch pie plate, trimming the edges to leave a 1-inch overhang.
4. Pour the fruit mixture into the pie crust, dotting the top with pieces of unsalted butter for added richness.
5. Roll out the second pie dough disk, placing it over the filling. Trim, seal, and crimp the edges. Cut a few slits on top for steam to escape.
6. Brush the top crust with the beaten egg and sprinkle with turbinado sugar for a glossy, crunchy finish.
7. Bake on a parchment-lined baking sheet for 50-60 minutes, until the crust is golden brown and the filling is bubbly through the slits.
8. Cool the pie on a wire rack for at least 2 hours before serving to allow the filling to set properly.

Yielded is a pie with a flaky, buttery crust encasing a vibrant, jammy filling that strikes the perfect balance between the tartness of rhubarb and the sweetness of blackberries. Serve it warm with a scoop of vanilla bean ice cream for an irresistible contrast of temperatures and textures.

Blackberry and Lemon Pie

Just imagine the perfect balance of tart and sweet in every bite of this Blackberry and Lemon Pie, a dessert that promises to delight your taste buds with its vibrant flavors and buttery crust. Follow these steps to create a pie that’s as beautiful to look at as it is delicious to eat.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 1/2 teaspoon salt
• 4 cups fresh blackberries
• 1 cup granulated sugar
• 1/4 cup cornstarch
• Zest of 1 lemon
• 2 tablespoons lemon juice
• 1 egg, lightly beaten (for egg wash)

Instructions

1. In a large bowl, combine the sifted all-purpose flour and salt. Add the chilled, diced unsalted butter and use a pastry cutter to blend until the mixture resembles coarse crumbs.
2. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Tip: Handle the dough as little as possible to ensure a flaky crust.
3. Divide the dough into two equal parts, flatten into disks, wrap in plastic, and refrigerate for at least 1 hour.
4. Preheat your oven to 375°F (190°C). In another bowl, gently toss the fresh blackberries with granulated sugar, cornstarch, lemon zest, and lemon juice until well coated.
5. Roll out one disk of dough on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, trim the edges, and pour in the blackberry mixture.
6. Roll out the second disk of dough and place it over the filling. Seal and crimp the edges, then cut a few slits on top for venting. Brush the top with lightly beaten egg wash.
7. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.
8. Allow the pie to cool on a wire rack for at least 2 hours before serving. Tip: This resting period helps the filling set for clean slices.

Rich in flavor with a contrast of textures from the flaky crust to the juicy blackberry filling, this pie is a showstopper. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Blackberry and Chocolate Pie

Amidst the hustle of everyday life, there’s nothing quite like the comfort of a homemade pie, especially one that marries the tartness of blackberries with the richness of chocolate. This Blackberry and Chocolate Pie is a delightful dessert that balances flavors and textures, perfect for any occasion.

Ingredients

• 1 1/4 cups all-purpose flour, plus extra for dusting
• 1/2 teaspoon fine sea salt
• 1/2 cup unsalted butter, chilled and diced
• 4 tablespoons ice water
• 2 cups fresh blackberries
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1 teaspoon pure vanilla extract
• 1/2 cup dark chocolate chips
• 1 tablespoon clarified butter
• 1 pasture-raised egg, lightly beaten for egg wash

Instructions

1. In a large bowl, whisk together 1 1/4 cups all-purpose flour and 1/2 teaspoon fine sea salt.
2. Add 1/2 cup chilled, diced unsalted butter to the flour mixture. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add 4 tablespoons ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Avoid overworking the dough to ensure a flaky crust.
4. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
5. Preheat your oven to 375°F (190°C).
6. On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish. Trim and crimp the edges as desired.
7. In a separate bowl, gently toss 2 cups fresh blackberries with 3/4 cup granulated sugar, 1/4 cup cornstarch, and 1 teaspoon pure vanilla extract until evenly coated.
8. Spread the blackberry mixture evenly over the pie crust. Sprinkle 1/2 cup dark chocolate chips on top.
9. Drizzle 1 tablespoon clarified butter over the filling. Tip: Clarified butter adds a rich flavor without burning.
10. Brush the edges of the pie crust with the lightly beaten egg wash for a golden finish.
11. Bake in the preheated oven for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie dish to catch any drips.
12. Allow the pie to cool on a wire rack for at least 2 hours before serving to let the filling set.

With its buttery, flaky crust and a filling that’s both juicy and indulgent, this Blackberry and Chocolate Pie is a showstopper. Serve it slightly warm with a scoop of vanilla ice cream for an extra decadent treat.

Blackberry and Almond Pie

First, let’s embark on a culinary journey to create a Blackberry and Almond Pie, a dessert that marries the tartness of blackberries with the nutty richness of almonds, all encased in a flaky, buttery crust. This recipe is designed for beginners, with each step carefully outlined to ensure success.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1/4 tsp fine sea salt
• 3/4 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 3 cups fresh blackberries
• 1/2 cup almond flour
• 1/4 cup light brown sugar, packed
• 1 tbsp lemon juice
• 1 tsp pure vanilla extract
• 1 large pasture-raised egg, lightly beaten
• 1 tbsp turbinado sugar

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, and sea salt.
3. Add the chilled butter to the flour mixture. Using a pastry cutter, blend until the mixture resembles coarse crumbs.
4. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough will make it tough.
5. Divide the dough in half, shape into disks, wrap in plastic, and refrigerate for at least 30 minutes.
6. In another bowl, gently toss the blackberries with almond flour, brown sugar, lemon juice, and vanilla extract.
7. Roll out one dough disk on a floured surface to fit the pie dish. Transfer and press into the dish.
8. Pour the blackberry mixture into the crust. Roll out the second dough disk and place over the filling. Trim and crimp the edges.
9. Brush the top crust with the beaten egg and sprinkle with turbinado sugar. Cut a few slits in the top for steam to escape.
10. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.
11. Allow the pie to cool on a wire rack for at least 2 hours before serving. Tip: This resting time helps the filling set.

Creating this Blackberry and Almond Pie rewards you with a dessert that’s a perfect balance of textures and flavors—crisp, golden crust giving way to a juicy, almond-infused blackberry filling. Consider serving it warm with a scoop of vanilla bean ice cream for an extra indulgent treat.

Blackberry and Coconut Pie

Yearning for a dessert that combines the tartness of fresh blackberries with the creamy sweetness of coconut? This Blackberry and Coconut Pie is a delightful treat that’s perfect for any occasion, offering a harmonious blend of flavors and textures that will impress your guests.

Ingredients

• 1 1/4 cups all-purpose flour, sifted
• 1/2 teaspoon fine sea salt
• 1/2 cup unsalted butter, chilled and cubed
• 4-6 tablespoons ice water
• 2 cups fresh blackberries, rinsed and dried
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon pure vanilla extract
• 1/2 cup full-fat coconut milk
• 1/4 cup shredded coconut, toasted

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour and fine sea salt. Add the chilled, cubed unsalted butter and use a pastry cutter to blend until the mixture resembles coarse crumbs.
2. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
3. Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish. Trim and crimp the edges as desired.
4. In a separate bowl, gently toss the fresh blackberries with granulated sugar, cornstarch, and pure vanilla extract until evenly coated. Spread the berry mixture evenly over the pie crust.
5. Drizzle the full-fat coconut milk over the blackberries, then sprinkle the toasted shredded coconut on top.
6. Bake in the preheated oven for 35-40 minutes, or until the crust is golden and the filling is bubbly. Allow the pie to cool on a wire rack for at least 1 hour before serving.

Not only does this pie boast a flaky, buttery crust, but the filling also offers a juicy burst of blackberries complemented by the rich, tropical notes of coconut. Serve it warm with a scoop of vanilla bean ice cream for an extra indulgent dessert experience.

Blackberry and Lime Pie

Here’s a delightful dessert that combines the tartness of blackberries with the zesty freshness of lime, all encased in a buttery, flaky crust. Perfect for summer gatherings, this pie is as visually appealing as it is delicious.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 1/2 tsp fine sea salt
• 2 cups fresh blackberries
• 1/2 cup granulated sugar
• 2 tbsp cornstarch
• 1 tbsp lime zest, finely grated
• 1/4 cup lime juice, freshly squeezed
• 1 pasture-raised egg, lightly beaten for egg wash

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour and fine sea salt. Add the chilled, cubed unsalted butter and use a pastry cutter to blend until the mixture resembles coarse crumbs.
2. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Avoid overworking the dough to ensure a flaky crust.
3. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes to allow the gluten to relax.
4. Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish. Trim and crimp the edges as desired.
5. In a separate bowl, gently toss the fresh blackberries with granulated sugar, cornstarch, lime zest, and freshly squeezed lime juice until evenly coated.
6. Pour the blackberry mixture into the prepared pie crust. Brush the edges of the crust with the lightly beaten egg wash for a golden finish.
7. Bake in the preheated oven for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.
8. Allow the pie to cool on a wire rack for at least 2 hours before serving to let the filling set. Tip: For an extra touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Rich in flavor with a perfect balance of sweetness and acidity, this Blackberry and Lime Pie offers a crisp crust contrasting with the juicy, vibrant filling. Consider garnishing with additional lime zest or fresh blackberries for an elegant presentation.

Blackberry and Ginger Pie

You’ll find that making a Blackberry and Ginger Pie is a delightful way to blend the tartness of blackberries with the spicy warmth of ginger, creating a dessert that’s both refreshing and comforting. This guide will walk you through each step to ensure your pie turns out perfectly.

Ingredients

• 2 cups fresh blackberries, rinsed and dried
• 1 tbsp fresh ginger, finely grated
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 tbsp lemon juice
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2 pie crusts, homemade or store-bought
• 1 pasture-raised egg, lightly beaten
• 1 tbsp turbinado sugar, for sprinkling

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, gently toss the blackberries with grated ginger, granulated sugar, cornstarch, lemon juice, cinnamon, and salt until evenly coated.
3. Roll out one pie crust and fit it into a 9-inch pie dish, trimming any excess dough from the edges with a sharp knife.
4. Pour the blackberry mixture into the pie crust, spreading it evenly with a spatula.
5. Cover the filling with the second pie crust, sealing the edges by crimping them with your fingers or a fork. Cut a few slits in the top crust to allow steam to escape.
6. Brush the top crust with the lightly beaten egg and sprinkle evenly with turbinado sugar for a glossy, sweet finish.
7. Bake the pie on the middle rack of the oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly through the slits.
8. Allow the pie to cool on a wire rack for at least 2 hours before serving to let the filling set properly.

Key to achieving the perfect balance of flavors is the freshness of the blackberries and the sharpness of the ginger. The pie’s crust should be flaky and golden, while the filling is juicy with a slight tang. Serve it warm with a scoop of vanilla ice cream for a delightful contrast of temperatures and textures.

Blackberry and Cinnamon Pie

Unveiling the perfect blend of tart and sweet, this Blackberry and Cinnamon Pie is a delightful dessert that combines juicy blackberries with the warm spice of cinnamon, all encased in a flaky, buttery crust. Follow these steps to create a pie that’s as beautiful to look at as it is delicious to eat.

Ingredients

• 2 cups fresh blackberries, rinsed and dried
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 2 tbsp unsalted butter, chilled and cubed
• 1 large pasture-raised egg, lightly beaten
• 1 tbsp whole milk
• 1 double crust pie dough, homemade or store-bought

Instructions

1. Preheat your oven to 375°F (190°C) and position a rack in the lower third of the oven.
2. In a large mixing bowl, gently toss the blackberries with granulated sugar, cornstarch, cinnamon, and sea salt until evenly coated.
3. Roll out one pie dough disk on a lightly floured surface to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish, pressing it gently into the bottom and sides.
4. Pour the blackberry mixture into the pie crust, dotting the top with cubed butter.
5. Roll out the second pie dough disk and place it over the filling. Trim any excess dough, then crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
6. In a small bowl, whisk together the beaten egg and milk. Brush this mixture lightly over the top crust for a golden finish.
7. Bake the pie on a baking sheet (to catch any drips) for 50-55 minutes, or until the crust is deeply golden and the filling is bubbling through the slits.
8. Allow the pie to cool on a wire rack for at least 2 hours before serving to let the filling set.

Delightfully balanced, this pie offers a contrast of textures from the crisp crust to the soft, jammy filling. Serve it warm with a scoop of vanilla bean ice cream for an extra indulgent treat.

Blackberry and Vanilla Pie

As the summer season reaches its peak, there’s no better way to celebrate than with a dessert that combines the tartness of fresh blackberries with the sweet, aromatic essence of vanilla. This Blackberry and Vanilla Pie is a delightful treat that balances flavors and textures, perfect for any occasion.

Ingredients

• 2 cups fresh blackberries, rinsed and dried
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 vanilla bean, split and seeds scraped
• 1 tbsp lemon juice
• 1/4 tsp fine sea salt
• 2 tbsp unsalted butter, cubed and chilled
• 1 double pie crust, homemade or store-bought
• 1 large pasture-raised egg, lightly beaten
• 1 tbsp turbinado sugar, for sprinkling

Instructions

1. Preheat your oven to 375°F (190°C) and position a rack in the lower third.
2. In a large bowl, gently toss the blackberries with granulated sugar, cornstarch, vanilla bean seeds, lemon juice, and sea salt until evenly coated.
3. Roll out one pie crust and fit it into a 9-inch pie dish, trimming the edges to leave a 1-inch overhang.
4. Pour the blackberry mixture into the crust, dotting the top with chilled butter cubes.
5. Roll out the second pie crust and place it over the filling. Trim, seal, and crimp the edges. Cut a few slits in the top crust to allow steam to escape.
6. Brush the top crust with the beaten egg and sprinkle with turbinado sugar for a glossy, crunchy finish.
7. Bake on a baking sheet (to catch any drips) for 50-60 minutes, or until the crust is golden brown and the filling is bubbling through the slits.
8. Cool the pie on a wire rack for at least 2 hours before serving to allow the filling to set.

Here’s how the pie turns out: the crust is flaky and buttery, while the filling is a perfect balance of sweet and tart, with the vanilla adding a warm, floral note. Serve it slightly warm with a scoop of vanilla bean ice cream for an extra indulgent treat.

Blackberry and Maple Syrup Pie

Kickstart your baking adventure with this Blackberry and Maple Syrup Pie, a delightful dessert that combines the tartness of fresh blackberries with the rich, caramel-like sweetness of pure maple syrup. Perfect for beginners, this recipe guides you through each step with precision, ensuring a flawless pie every time.

Ingredients

• 1 1/4 cups all-purpose flour, sifted
• 1/2 teaspoon sea salt
• 1/2 cup unsalted butter, chilled and diced
• 4 tablespoons ice water
• 2 cups fresh blackberries
• 1/2 cup pure maple syrup
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 pasture-raised egg, lightly beaten for egg wash

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour and sea salt. Add the chilled, diced unsalted butter and use a pastry cutter to blend until the mixture resembles coarse crumbs.
2. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Avoid overworking the dough to ensure a flaky crust.
3. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes to relax the gluten.
4. Preheat your oven to 375°F (190°C) and position a rack in the center.
5. On a lightly floured surface, roll out the chilled dough to a 12-inch circle. Carefully transfer to a 9-inch pie dish, trimming and crimping the edges as desired.
6. In a separate bowl, gently toss the fresh blackberries with pure maple syrup, granulated sugar, cornstarch, and vanilla extract until evenly coated. Tip: Use fresh blackberries for the best texture and flavor.
7. Pour the blackberry mixture into the prepared pie crust, spreading evenly.
8. Brush the edges of the crust with the lightly beaten egg wash for a golden finish. Tip: For an extra glossy crust, you can brush the entire surface with egg wash.
9. Bake in the preheated oven for 45-50 minutes, or until the crust is golden and the filling is bubbly.
10. Allow the pie to cool on a wire rack for at least 2 hours before serving to let the filling set.

Gorgeously golden with a flaky crust and a filling that strikes the perfect balance between sweet and tart, this Blackberry and Maple Syrup Pie is a showstopper. Serve it warm with a scoop of vanilla ice cream for an indulgent treat that highlights the natural flavors of the blackberries and maple syrup.

Blackberry and Honey Pie

Mastering the art of pie-making begins with understanding the balance between sweetness and tartness, which is perfectly exemplified in this Blackberry and Honey Pie. Let’s walk through the process together, ensuring every step is clear and achievable, even for beginners.

Ingredients

• 2 cups fresh blackberries, rinsed and dried
• 1/2 cup raw honey
• 1 tbsp fresh lemon juice
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• 2 tbsp cornstarch
• 1 double crust pie dough, chilled
• 1 pasture-raised egg, lightly beaten
• 1 tbsp turbinado sugar

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature by the time your pie is ready to bake.
2. In a large mixing bowl, gently toss the blackberries with honey, lemon juice, vanilla extract, and sea salt until evenly coated.
3. Sprinkle cornstarch over the berry mixture and fold gently to combine, ensuring no white streaks remain. This will thicken the filling as it bakes.
4. Roll out one half of the chilled pie dough on a floured surface to a 12-inch circle, then carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides.
5. Pour the blackberry filling into the pie crust, spreading it evenly with a spatula.
6. Roll out the second half of the pie dough and place it over the filling. Trim any excess dough, then crimp the edges with your fingers or a fork to seal.
7. Brush the top crust with the beaten egg and sprinkle with turbinado sugar for a glossy, sweet finish.
8. Cut four small slits in the top crust to allow steam to escape during baking.
9. Bake the pie on the middle rack for 45-50 minutes, or until the crust is golden brown and the filling is bubbling through the slits.
10. Allow the pie to cool on a wire rack for at least 2 hours before serving to let the filling set properly.

Out of the oven, this Blackberry and Honey Pie boasts a flaky, buttery crust encasing a lusciously thick filling that strikes the perfect balance between sweet and tart. Serve it warm with a scoop of vanilla bean ice cream for a delightful contrast in temperatures and textures.

Blackberry and Walnut Pie

Yearning for a dessert that combines the tartness of fresh fruit with the crunch of nuts? This Blackberry and Walnut Pie is a delightful treat that balances flavors and textures perfectly, ideal for any season.

Ingredients

• 2 cups fresh blackberries, rinsed and dried
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 1 tbsp freshly squeezed lemon juice
• 1/2 cup chopped walnuts, toasted
• 2 tbsp unsalted butter, chilled and diced
• 1 package (14.1 oz) refrigerated pie crusts
• 1 large pasture-raised egg, lightly beaten
• 1 tbsp turbinado sugar

Instructions

1. Preheat your oven to 375°F (190°C) and position the rack in the lower third.
2. In a large bowl, gently toss the blackberries with granulated sugar, cornstarch, cinnamon, sea salt, and lemon juice until evenly coated.
3. Roll out one pie crust and fit it into a 9-inch pie plate, trimming the edges to leave a 1-inch overhang.
4. Sprinkle the toasted walnuts over the bottom of the crust, then top with the blackberry mixture, dotting with diced butter.
5. Roll out the second pie crust and place it over the filling. Trim, seal, and crimp the edges. Cut slits in the top for steam to escape.
6. Brush the top crust with the beaten egg and sprinkle with turbinado sugar for a glossy finish.
7. Bake on a baking sheet (to catch drips) for 50-55 minutes, until the crust is golden and the filling is bubbly.
8. Cool on a wire rack for at least 2 hours before serving to allow the filling to set.

Luscious and layered, this pie offers a juicy blackberry filling with a buttery, flaky crust, accented by the earthy crunch of walnuts. Serve it warm with a scoop of vanilla bean ice cream for a contrast in temperatures and textures.

Blackberry and Pecan Pie

Holiday gatherings or cozy weekend baking sessions call for a dessert that’s both rustic and refined, and this Blackberry and Pecan Pie fits the bill perfectly. Here’s how to create this delightful dish with a methodical approach, ensuring even beginners can achieve pie perfection.

Ingredients

• 1 1/2 cups all-purpose flour, plus extra for dusting
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 2 cups fresh blackberries
• 1 cup pecans, roughly chopped
• 3/4 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 pasture-raised egg, lightly beaten for egg wash

Instructions

1. In a large mixing bowl, combine 1 1/2 cups all-purpose flour and 1/4 tsp salt. Add 1/2 cup chilled, cubed unsalted butter, working it into the flour with your fingertips until the mixture resembles coarse crumbs.
2. Gradually add 1/4 cup ice water, stirring until the dough just comes together. Tip: Avoid overworking the dough to ensure a flaky crust.
3. Form the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour to relax the gluten.
4. Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish. Trim and crimp the edges as desired.
5. In a separate bowl, gently toss 2 cups fresh blackberries, 1 cup roughly chopped pecans, 3/4 cup granulated sugar, 1 tbsp cornstarch, 1 tsp vanilla extract, and 1/2 tsp ground cinnamon until well combined.
6. Pour the filling into the prepared crust, spreading evenly. Brush the edges of the crust with the lightly beaten pasture-raised egg for a golden finish.
7. Bake in the preheated oven for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.
8. Allow the pie to cool on a wire rack for at least 2 hours before serving to let the filling set. Tip: Serving slightly warm enhances the flavors.

The finished pie boasts a buttery, flaky crust encasing a juicy, nutty filling with the perfect balance of sweetness and tartness. For an extra touch, serve each slice with a dollop of vanilla bean ice cream or a drizzle of caramel sauce.

Blackberry and Oatmeal Pie

Creating a Blackberry and Oatmeal Pie is a delightful way to blend the tartness of fresh blackberries with the comforting texture of oatmeal, all encased in a flaky crust. This recipe is perfect for those who appreciate the harmony of fruits and grains in their desserts.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 2 cups fresh blackberries, rinsed and dried
• 1/2 cup granulated sugar
• 1 tbsp cornstarch
• 1/2 cup rolled oats
• 1/4 cup light brown sugar, packed
• 1/4 tsp ground cinnamon
• 1 tbsp clarified butter, melted

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature by the time your pie is ready to bake.
2. In a large mixing bowl, combine the sifted all-purpose flour and chilled, cubed unsalted butter. Use a pastry cutter to blend until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough can make it tough, so stop as soon as it forms a ball.
4. Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Trim and crimp the edges for a decorative finish.
5. In a separate bowl, gently toss the fresh blackberries with granulated sugar and cornstarch until evenly coated. Spread this mixture evenly over the pie crust.
6. Combine the rolled oats, light brown sugar, ground cinnamon, and melted clarified butter in a small bowl. Sprinkle this topping over the blackberry mixture.
7. Bake in the preheated oven for 35-40 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath the pie dish to catch any drips and prevent a mess in your oven.
8. Allow the pie to cool on a wire rack for at least 30 minutes before serving to let the filling set. Tip: Serving the pie slightly warm enhances the flavors and textures.

Golden and bubbling straight from the oven, this Blackberry and Oatmeal Pie offers a delightful contrast between the juicy, tart blackberries and the crisp, sweet oatmeal topping. For an extra indulgent treat, serve each slice with a scoop of vanilla bean ice cream.

Blackberry and Cream Cheese Pie

Creating a Blackberry and Cream Cheese Pie is a delightful way to blend the tartness of fresh blackberries with the creamy richness of cheese, all encased in a flaky crust. Carefully follow these steps to ensure a perfectly balanced dessert that’s as pleasing to the eye as it is to the palate.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup granulated sugar
• 1/4 tsp fine sea salt
• 4 oz cream cheese, softened
• 1/4 cup heavy cream
• 1/2 cup powdered sugar
• 2 cups fresh blackberries
• 1 tbsp lemon juice
• 1 tbsp cornstarch

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature by the time the pie crust is ready.
2. In a large mixing bowl, combine the all-purpose flour, granulated sugar, and fine sea salt. Add the chilled, diced unsalted butter and use a pastry cutter to blend until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough can lead to a tough crust, so handle it as little as possible.
4. Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Trim and crimp the edges for a decorative finish.
5. Blind bake the crust for 15 minutes, then remove the weights and bake for an additional 5 minutes until lightly golden. Tip: Use pie weights or dried beans to prevent the crust from puffing up during baking.
6. While the crust cools, beat the softened cream cheese, heavy cream, and powdered sugar in a medium bowl until smooth and spreadable.
7. In another bowl, gently toss the fresh blackberries with lemon juice and cornstarch until evenly coated.
8. Spread the cream cheese mixture evenly over the cooled crust, then arrange the blackberry mixture on top.
9. Refrigerate the pie for at least 2 hours before serving to allow the flavors to meld and the filling to set. Tip: For an extra glossy finish, brush the blackberries with a light coating of warmed apricot jam.

Finished with a velvety cream cheese layer and a vibrant topping of juicy blackberries, this pie offers a beautiful contrast of textures and flavors. For a stunning presentation, serve each slice with a dollop of whipped cream and a few extra blackberries on the side.

Blackberry and Mascarpone Pie

Zesty and vibrant, this Blackberry and Mascarpone Pie combines the tartness of fresh blackberries with the creamy richness of mascarpone cheese, encased in a flaky, buttery crust. Perfect for summer gatherings, this dessert is as visually stunning as it is delicious.

Ingredients

• 1 1/4 cups all-purpose flour, plus extra for dusting
• 1/2 tsp fine sea salt
• 1/2 cup unsalted butter, chilled and cubed
• 4-6 tbsp ice water
• 2 cups fresh blackberries
• 1/2 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp lemon zest
• 1 cup mascarpone cheese, room temperature
• 1/4 cup powdered sugar
• 1 tsp pure vanilla extract

Instructions

1. In a large bowl, whisk together 1 1/4 cups all-purpose flour and 1/2 tsp fine sea salt.
2. Add 1/2 cup chilled, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add 4-6 tbsp ice water, 1 tbsp at a time, stirring until the dough just comes together. Tip: The dough should hold together when pressed but not be sticky.
4. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
5. Preheat the oven to 375°F (190°C). On a lightly floured surface, roll out the dough to a 12-inch circle. Transfer to a 9-inch pie dish, trim the edges, and crimp as desired.
6. In a medium bowl, gently toss 2 cups fresh blackberries with 1/2 cup granulated sugar, 1 tbsp cornstarch, and 1 tsp lemon zest until evenly coated.
7. In another bowl, mix 1 cup mascarpone cheese, 1/4 cup powdered sugar, and 1 tsp pure vanilla extract until smooth.
8. Spread the mascarpone mixture evenly over the bottom of the pie crust. Arrange the blackberry mixture on top.
9. Bake for 35-40 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie dish to catch any drips.
10. Allow the pie to cool on a wire rack for at least 2 hours before serving. Tip: For cleaner slices, chill the pie for 1 hour before cutting.

Outstanding in both flavor and presentation, this pie offers a delightful contrast between the creamy mascarpone layer and the juicy, slightly tart blackberries. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Blackberry and Yogurt Pie

Out of all the summer desserts, a Blackberry and Yogurt Pie stands out for its perfect balance of tart and sweet, wrapped in a creamy, dreamy filling. This recipe is designed to guide you through each step with precision, ensuring a flawless result every time.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup granulated sugar
• 1/4 tsp fine sea salt
• 3 tbsp ice water
• 2 cups fresh blackberries
• 1 cup Greek yogurt, full-fat
• 1/2 cup heavy cream
• 1/4 cup honey
• 1 tsp pure vanilla extract
• 1 tbsp lemon zest, finely grated

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the sifted all-purpose flour, diced unsalted butter, granulated sugar, and fine sea salt. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough will make it tough.
4. Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Trim and crimp the edges as desired.
5. Line the pie crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for an additional 10 minutes, or until golden. Tip: Blind baking ensures a crisp crust.
6. While the crust cools, gently fold together the Greek yogurt, heavy cream, honey, pure vanilla extract, and lemon zest in a medium bowl until smooth.
7. Arrange the fresh blackberries evenly over the bottom of the cooled pie crust, then pour the yogurt mixture over the top, spreading it gently to cover the berries.
8. Chill the pie in the refrigerator for at least 4 hours, or until set. Tip: For best results, chill overnight.

Unveiling this pie reveals a velvety texture that contrasts beautifully with the juicy burst of blackberries. Serve it with a drizzle of honey and a sprinkle of lemon zest for an extra touch of elegance.

Blackberry and Custard Pie

Now, let’s embark on a culinary journey to create a delightful Blackberry and Custard Pie, a perfect blend of tart and sweet, encased in a flaky crust. This recipe is designed for beginners, with each step carefully outlined to ensure success.

Ingredients

• 1 1/4 cups all-purpose flour, plus extra for dusting
• 1/2 teaspoon fine sea salt
• 1/2 cup unsalted butter, chilled and diced
• 3-4 tablespoons ice water
• 2 cups fresh blackberries
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon pure vanilla extract
• 3 pasture-raised eggs, lightly beaten
• 1 cup heavy cream
• 1/4 teaspoon ground nutmeg

Instructions

1. In a large bowl, whisk together 1 1/4 cups all-purpose flour and 1/2 teaspoon fine sea salt.
2. Add 1/2 cup chilled, diced unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add 3-4 tablespoons ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: The dough should hold together when pressed but not be sticky.
4. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
5. Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish. Trim and crimp the edges as desired.
6. In a medium bowl, gently toss 2 cups fresh blackberries with 1/2 cup granulated sugar and 1 tablespoon cornstarch until evenly coated. Spread the blackberry mixture evenly over the pie crust.
7. In another bowl, whisk together 3 lightly beaten pasture-raised eggs, 1 cup heavy cream, 1 teaspoon pure vanilla extract, and 1/4 teaspoon ground nutmeg. Pour this custard mixture over the blackberries.
8. Bake for 45-50 minutes, or until the custard is set and the crust is golden brown. Tip: To prevent overbrowning, cover the edges of the pie with foil after the first 30 minutes of baking.
9. Allow the pie to cool on a wire rack for at least 2 hours before serving. Tip: This resting time allows the custard to fully set, making slicing easier.

Outstanding in both flavor and presentation, this Blackberry and Custard Pie boasts a creamy custard that perfectly complements the juicy blackberries, all nestled in a buttery, flaky crust. Serve it slightly warm with a dollop of whipped cream for an extra indulgent treat.

Blackberry and Ice Cream Pie

First, let’s dive into creating a delightful Blackberry and Ice Cream Pie, a perfect blend of tangy and sweet that’s sure to impress. This recipe is designed for beginners, with each step carefully explained to ensure success.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 1 pint vanilla bean ice cream, slightly softened
• 2 cups fresh blackberries
• 1/4 cup confectioners’ sugar
• 1 tsp fresh lemon juice
• 1/2 tsp pure vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) to prepare for baking the crust.
2. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate, ensuring an even layer. Tip: Use the bottom of a measuring cup to press the crumbs for a compact crust.
4. Bake the crust for 10 minutes, then remove from the oven and let it cool completely on a wire rack.
5. While the crust cools, gently fold the blackberries, confectioners’ sugar, lemon juice, and vanilla extract in a bowl until the berries are evenly coated.
6. Spread the slightly softened vanilla bean ice cream over the cooled crust, smoothing the top with a spatula. Tip: Work quickly to prevent the ice cream from melting too much.
7. Arrange the coated blackberries over the ice cream layer, pressing them in slightly. Tip: For a decorative touch, create a pattern with the berries.
8. Freeze the pie for at least 4 hours, or until the ice cream is firm.

Last, savor the contrast between the creamy ice cream and the juicy blackberries atop a crisp graham cracker crust. Serve slices with a drizzle of blackberry sauce or a sprinkle of crushed graham crackers for added texture.

Conclusion

Just imagine the delight of biting into a slice of homemade blackberry pie, with its perfect balance of sweet and tart flavors. Our roundup of 24 delicious recipes offers something for every home cook to try. We’d love to hear which one becomes your favorite—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for fellow pie enthusiasts to discover.

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