This deep dish blackberry pie is chock full of bursting berries–it’s the perfect way to harness the sweetness of summer’s berry bounty!
Picking berries has become a summer ritual for our little family. We discovered a charming pick-your-own farm about 40 minutes from home that feels like a step back in time. Rows of blueberries and blackberries, a cozy café, old-fashioned playground equipment and friendly staff make every visit a treat.
Our kids love running between the bushes, sampling and filling baskets with ripe fruit. On our most recent trip we brought home a gallon of blackberries—sweet, perfectly ripe, and far better value than grocery store berries. When berry season is at its peak, a deep dish blackberry pie is one of my favorite ways to enjoy the harvest.
More Delicious Homemade Pie Recipes:
- Deep Dish Peach Pie
- Apple Hand Pies
- Cranberry Streusel Pie
- Pistachio Cream Pie
With a gallon of berries on the counter, I set out to make a deep dish blackberry pie. Fruit pies are the essence of summer for me: tender, flaky pastry wrapped around sweet, juicy blackberries. The result is simple and spectacular.
Don’t be intimidated by making a homemade pie. It’s not nearly as difficult as you might think. For the best texture and flavor, I recommend a homemade crust—store-bought crusts save time, but a fresh crust takes about 10–15 minutes to prepare and is worth the effort. I often use a reliable, easy pie crust recipe, but use whichever you prefer.
To make rolling the dough easier, a silicone pastry mat is helpful for preventing sticking and giving a clear guide for size. A fabric rolling pin cover that reduces the need for extra flour is also a useful tool. The filling for this pie is adapted from a classic technique: fresh blackberries tossed with sugar, a little instant tapioca to thicken, and a touch of cinnamon for warmth. I prefer a deep dish pan so the pie can hold plenty of fruit.
After fitting the bottom crust into a deep dish pan, mound the blackberry filling slightly higher in the center. Cover with the second crust, press and crimp the edges together, then cut a few vent slits in the top. Brush the crust with milk and sprinkle with sugar for a golden, shiny finish. Bake at a high temperature briefly, then lower the heat for the remainder of the bake so the crust browns evenly and the filling sets without boiling over. Cool the pie before slicing so the filling firms up.
This pie is delicious served warm with a scoop of vanilla ice cream or a dollop of whipped cream. It’s a great way to celebrate peak berry season and enjoy the simple pleasure of fruit freshly picked.
Support local farms when you can—picking your own fruit is a lovely way to spend a summer day and makes pies taste even better.
Recommended Equipment:
- Deep Dish Pie Pan
- Rolling pin
- Silicone Pastry Mat
- Rolling pin cover
How to Make Deep Dish Blackberry Pie
Deep dish blackberry pie is as much a part of summer as swimming pools and ice cream!
20 minutes
50 minutes
1 hour 10 minutes
Ingredients
- 2 prepared (but unbaked) pie crusts
- 7 cups fresh blackberries, picked over and rinsed
- 1 cup sugar, plus more for sprinkling crust
- 5 tbsp instant tapioca
- 1/4 tsp cinnamon
- Milk for brushing crust
Instructions
- Preheat oven to 450°F (230°C).
- Fit one round of pie crust dough into a deep dish pie pan.
- In a large bowl, gently toss blackberries with 1 cup sugar, instant tapioca, and cinnamon.
- Pile the mixture into the prepared crust, making the mound slightly higher in the center.
- Cover with the remaining crust. Press the top and bottom crusts together and flute the edges.
- Cut four 2–3″ vent slits in the top crust to release steam.
- Brush the top crust with milk and sprinkle with additional sugar.
- Bake for 10 minutes at 450°F, then reduce heat to 350°F (175°C) and bake another 40–50 minutes, until the crust is golden brown and the filling is set.
- Allow the pie to cool on a rack before slicing so the filling firms up.
Notes
Filling adapted from a classic fruit pie technique. Use fully ripe berries for the best flavor, and allow the pie to cool before serving for cleaner slices.
Nutrition Information:
Yield:
8
Serving Size:
1
Amount Per Serving:
Calories: 188
Total Fat: 1g
Saturated Fat: 0g
Trans Fat: 0g
Unsaturated Fat: 1g
Cholesterol: 2mg
Sodium: 18mg
Carbohydrates: 44g
Fiber: 7g
Sugar: 31g
Protein: 3g
Nutrition information is automatically calculated and is not guaranteed for accuracy.