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Best Ever Blackberry Pie: with Photo Instructions

Updated on December 14, 2017
VirginiaLynne profile image
Virginia Kearney
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VirginiaLynne has been experimenting in the kitchen for almost 50 years. She loves to share her recipes, cooking tips, and reviews.

Step by step Photo Instructions for Blackberry Pie

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Blackberry pie with Blue Bell Vanilla Ice Cream!Brazos blackberries are the best, but don't tell the secret--frozen blackberries work just fine!Ingredients: 2 pie crusts, 3-4 cups of berries, 1 cup sugar, 1 TB lemon juice, 1 tea. salt. 2 TB quick cooking tapioca, 2 TB butter, cinnamon sugar.Step 1: put berries in a bowl and sprinkle in 2 TB tapioca.Step 2: add 1 TB lemon juice.Step 3: Add 1 cup sugar and 1 tea. salt.Step 4: Mix it all together and let the mixture sit for at least 15 min. at room temperature (this lets the tapioca absorb the juice).Step 5: Unroll pre-made crust and put in pie plate. Pour berries in the crust and distribute them evenly.Step 6: Cut up the 2 TB butter and put it on top the the berries. Unroll the second pie crust and put it on top.Step 7: Press down on the crust and push the two crusts together. You can either use your thumb and two fingers to made a scallop on the edge, or just use a fork to press the two crusts together. Both look great.Step 8: Make cuts in the crust to let the steam escape when it bakes.Step 9: Sprinkle on cinnamon sugar on top of the crust. This makes the crust taste wonderful!Step 10: Preheat the oven to 450 degrees. Place the pie tin on a baking sheet in case the juice spills out. Bake the pie in the 450 degree oven for 10 minutes.Step 11: Don't open the oven door, but reduce the heat to 350 degrees and bake for 35 to 40 minues more. When done, the pie crust will be golden brown and the juice will bubble.Finished pie!The kids ate some before I could get a picture of this one!Serve warm or cold with vanilla ice cream or whipped cream. Enjoy!
Blackberry pie with Blue Bell Vanilla Ice Cream!
Blackberry pie with Blue Bell Vanilla Ice Cream! | Source
Brazos blackberries are the best, but don't tell the secret--frozen blackberries work just fine!
Brazos blackberries are the best, but don't tell the secret--frozen blackberries work just fine! | Source
Ingredients: 2 pie crusts, 3-4 cups of berries, 1 cup sugar, 1 TB lemon juice, 1 tea. salt. 2 TB quick cooking tapioca, 2 TB butter, cinnamon sugar.
Ingredients: 2 pie crusts, 3-4 cups of berries, 1 cup sugar, 1 TB lemon juice, 1 tea. salt. 2 TB quick cooking tapioca, 2 TB butter, cinnamon sugar. | Source
Step 1: put berries in a bowl and sprinkle in 2 TB tapioca.
Step 1: put berries in a bowl and sprinkle in 2 TB tapioca. | Source
Step 2: add 1 TB lemon juice.
Step 2: add 1 TB lemon juice. | Source
Step 3: Add 1 cup sugar and 1 tea. salt.
Step 3: Add 1 cup sugar and 1 tea. salt. | Source
Step 4: Mix it all together and let the mixture sit for at least 15 min. at room temperature (this lets the tapioca absorb the juice).
Step 4: Mix it all together and let the mixture sit for at least 15 min. at room temperature (this lets the tapioca absorb the juice). | Source
Step 5: Unroll pre-made crust and put in pie plate. Pour berries in the crust and distribute them evenly.
Step 5: Unroll pre-made crust and put in pie plate. Pour berries in the crust and distribute them evenly. | Source
Step 6: Cut up the 2 TB butter and put it on top the the berries. Unroll the second pie crust and put it on top.
Step 6: Cut up the 2 TB butter and put it on top the the berries. Unroll the second pie crust and put it on top. | Source
Step 7: Press down on the crust and push the two crusts together. You can either use your thumb and two fingers to made a scallop on the edge, or just use a fork to press the two crusts together. Both look great.
Step 7: Press down on the crust and push the two crusts together. You can either use your thumb and two fingers to made a scallop on the edge, or just use a fork to press the two crusts together. Both look great. | Source
Step 8: Make cuts in the crust to let the steam escape when it bakes.
Step 8: Make cuts in the crust to let the steam escape when it bakes. | Source
Step 9: Sprinkle on cinnamon sugar on top of the crust. This makes the crust taste wonderful!
Step 9: Sprinkle on cinnamon sugar on top of the crust. This makes the crust taste wonderful! | Source
Step 10: Preheat the oven to 450 degrees. Place the pie tin on a baking sheet in case the juice spills out. Bake the pie in the 450 degree oven for 10 minutes.
Step 10: Preheat the oven to 450 degrees. Place the pie tin on a baking sheet in case the juice spills out. Bake the pie in the 450 degree oven for 10 minutes. | Source
Step 11: Don't open the oven door, but reduce the heat to 350 degrees and bake for 35 to 40 minues more. When done, the pie crust will be golden brown and the juice will bubble.
Step 11: Don't open the oven door, but reduce the heat to 350 degrees and bake for 35 to 40 minues more. When done, the pie crust will be golden brown and the juice will bubble. | Source
Finished pie!
Finished pie! | Source
The kids ate some before I could get a picture of this one!
The kids ate some before I could get a picture of this one! | Source
Serve warm or cold with vanilla ice cream or whipped cream. Enjoy!
Serve warm or cold with vanilla ice cream or whipped cream. Enjoy! | Source
4 stars from 2 ratings of Blackberry Pie

Cook Time

Prep time: 20 min
Cook time: 50 min
Ready in: 1 hour 10 min
Yields: 8 to 10 servings

Ingredients

  • 3-4 cups Blackberries, fresh is best, but frozen works well too.
  • 2 TB quick mix tapioca
  • 1 tea. salt
  • 1 TB lemon juice
  • 1 cup sugar
  • 2 pre-made pie crusts, (or home made)
  • 2 TB butter, (optional)
  • 2 TB cinnamon sugar

Instructions

  1. Put berries in a bowl and mix in the 2 TB tapioca, 1 cup sugar, 1 tea. salt and 1 TB lemon juice. Let set 15 minutes.
  2. Unroll one pie crust in pie plate. Pour berry mixture into pie crust. Cut up the butter and spread across the top. Unroll the other pie crust on top. Pinch together edges of two pie crusts (use a little water to help them stick together if necessary.)
  3. Make 4-5 cuts in the crust with a knife. Sprinkle the cinnamon sugar on top. Put the pie plate on a baking sheet as you put it in the 450 degree oven. Put it in the middle of the oven for best results.
  4. Bake at 450 for 10 minutes. Reduce heat to 350 and bake 35-40 more minutes or until crust is golden brown and juice is bubbling up through the holes in crust. Serve warm or cold with ice cream or whipped cream.

Best Blackberry Pie Recipe

Brazos blackberries are as big as your thumb and a perfect mixture of sweet and tart. My husband planted them in our Central Texas yard when we first moved here 18 years ago. Unfortunately, these berries also come with very sharp stickers, so we've had to move those blackberry canes around to keep them out of the way of kids. However, every year we manage to get at least two or three pies from our bushes and there isn't a better dessert anywhere.

Even though I love our Brazos berries, I have to admit that I've cheated and used frozen ones and they taste just fine. So if you don't have fresh berries around, then pick up a bag or two from the frozen section and enjoy this wonderful summer treat.

I've tried many recipes over the years until I finally hit on this one which uses tapioca instead of cornstarch or flour to thicken the berries. The tapioca makes the filling just right. You can probably try it with other berries too!

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    • VirginiaLynne profile image
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      Virginia Kearney 5 years ago from United States

      Happy thanksgiving to you too rtalloni. This is on our Christmas menu plan too!

    • RTalloni profile image

      RTalloni 5 years ago from the short journey

      Oh child! This looks fabulous! I can't get the ingredients tonight, but blackberry pie for Christmas is now on the menu.

      Happy Thanksgiving to you and yours, and thanks for the easy recipe for one of our favorite desserts.

    • VirginiaLynne profile image
      Author

      Virginia Kearney 5 years ago from United States

      So glad you liked this Marma Kim. It is not blackberry season for us here--that happens in June, but just looking at these pictures is making me want to go out and get some frozen ones to make a pie. Not quite as good with frozen but still very yummy.

    • Mama Kim 8 profile image

      Sasha Kim 5 years ago

      This looks amazing! I love blackberries... but I wouldn't dare grow them myself. Where I live they grow grow like weeds and would easily take over my yard. However since they do grow everywhere here I can find them at the farmers markets really cheap ^_^ This is their prime time of year so I will be making this very soon! ^_^ Thank you for the wonderful recipe. Voting up and pinning

    • VirginiaLynne profile image
      Author

      Virginia Kearney 5 years ago from United States

      Thanks rgmit! Our season is almost up. I need to go and pick those last ones today!

    • vespawoolf profile image

      vespawoolf 5 years ago from Peru, South America

      I absolutely love blackberries. We can't get them in Peru, just mulberries, but seeing your photos makes my mouth water! Thank you for sharing your delicious recipe.

    • rgmit profile image

      rgmit 5 years ago

      Looks delicious, I can't wait until blackberries come into season around me. I will have to remember to give this one a try!

    • VirginiaLynne profile image
      Author

      Virginia Kearney 5 years ago from United States

      Thanks randomcreative! I do think this is my very favorite dessert. Some years I freeze the last bunch of blackberries and make a pie for Christmas dinner!

    • randomcreative profile image

      Rose Clearfield 5 years ago from Milwaukee, Wisconsin

      Your photos are mouth watering! Thanks for the great recipe.

    • VirginiaLynne profile image
      Author

      Virginia Kearney 5 years ago from United States

      Thanks so much anglnwu!

    • anglnwu profile image

      anglnwu 5 years ago

      This looks fabulously delicious. Thanks for the step-by-step pictures--they really help me to follow the process since I'm not big on baking. Rated up.

    • VirginiaLynne profile image
      Author

      Virginia Kearney 5 years ago from United States

      Thanks for stopping by rjsadowski--My oldest daughter has a friend her age (18) who was adopted from Russia at 7--we were just talking about her friend last night. You are absolutely right that adoption is a life-changing experience, which is not something I knew when we embarked on that journey. Not everyone should adopt, but I've come to think that everyone should at least consider it. I'm very encouraged that when I poll the college students I teach, almost all of them are very interested in considering adoption as part of their plan to grow a family.

    • rjsadowski profile image

      rjsadowski 5 years ago

      A fine recipe and great pictures. Thanks for the tip about tapioca. I also got married late in life (54) and my wife and I adopted two Russian orphan girls. It has changed my life completely.

    • VirginiaLynne profile image
      Author

      Virginia Kearney 5 years ago from United States

      Thanks so much netraptor. I actually had to make two pies before I got the pictures since my family ate up the first pie before I got a good "after" photo. Then as I was finishing up the Hub, I realized that I think we still have some berries out there--I'm going to have to remember to pick them tomorrow for one last pie!

    • VirginiaLynne profile image
      Author

      Virginia Kearney 5 years ago from United States

      Thanks bookmom! I really like the way Hubpages has worked to make the recipe hubs easy to read and follow. I have an iPad now and I love being able to get a recipe on it and set the iPad on my counter as I cook!

    • thebookmom profile image

      thebookmom 5 years ago from Nebraska

      Oh my goodness, yummy! This looks like a delicious recipe, the pictures with directions really help make it a fantastic hub. Great job!

    • netraptor profile image

      netraptor 5 years ago from California

      That looks so totally delicious. I like your photos, too! Lots of nice step by step ones. I've never thickened anything with tapioca before--cornstarch or flour is more my thing--so I was glad to see the clear instructions on how it works.

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