Blackberry Pie with Homemade Flaky Crust

When it comes to summer desserts, nothing beats a homemade blackberry pie fresh out of the oven.

This pie is everything I want in a classic summer treat!

This pie is packed with plump, juicy blackberries that are just the right balance of sweet and tangy.

The filling is thickened perfectly, so when you slice into it, each piece holds its shape without spilling juice all over your plate.

That means you get clean, picture-perfect slices every time, which always impresses my guests.

What really sets this pie apart is the lattice crust on top.

It’s golden, buttery, and just crisp enough to contrast with the soft, jammy filling.

And while weaving the strips might seem like a bit of extra effort, it’s absolutely worth it for the final result.

As the pie bakes, the berries bubble up through the lattice in the most tempting way—just enough to give you a peek at what’s waiting inside.

It’s that little touch that makes it feel extra special, like something you’d find at a country bakery.

This pie is perfect for a cookout, a picnic, or just a slow Sunday afternoon.

Here’s the simple and easy recipe for you to make!

Ingredients for Easy Homemade Blackberry Pie

Here’s what you’ll need to make this stunning summer blackberry pie:

• Pie Dough – You can use a store-bought dough to save time or go homemade for extra flavor and flakiness. You’ll need two crusts: one for the base and one for the lattice topping.
• Blackberries – Fresh or frozen both work great.
• Granulated sugar – This sweetens the filling and adds a crunch when sprinkled on top. For a decorative finish, you can also use turbinado or sparkling sugar on the crust.
• Lemon juice and zest – These brighten up the flavor of the berries and balance out the sweetness, giving the filling a little zing.
• Cornstarch (or flour or tapioca flour) – Cornstarch is my go-to for thickening the filling so it holds its shape, but all-purpose flour or tapioca flour work too, especially if you need a gluten-free option.
• Unsalted butter – Cut into cubes and dotted over the filling, butter melts into the berries and adds richness.
• Egg (for egg wash) – Beaten and brushed on the top crust, the egg wash gives your pie a gorgeous golden glow. Totally optional, but highly recommended for that picture-perfect finish.

How to Make a Classic Blackberry Pie

Here are the steps to make your homemade blackberry summer pie.

1. Get Your Bottom Crust Ready

Roll out one pie dough into a 12-inch circle on a lightly floured surface.

Carefully transfer it to your pie dish, letting the edges hang over the rim.

Gently press it into the bottom and sides of the dish so it holds the shape. Place it in the fridge while you prep the rest.

2. Make and Chill the Lattice Strips

Roll out the second piece of dough into another 12-inch round on a piece of parchment paper.

Use a pizza cutter or sharp knife to slice the dough into even 1-inch wide strips.

These will form your lattice top. Chill the strips in the refrigerator for at least 30 minutes to help them hold their shape during baking.

3. Whisk Together the Egg Wash

Crack a large egg into a small bowl and whisk it with about one tablespoon of water until smooth.

Set it aside.

This egg wash will give your pie crust a shiny, golden finish and help the sugar stick to the top.

4. Toss Together the Blackberry Filling

Place your fresh (or frozen) blackberries in a large mixing bowl.

In a separate cup, combine the sugar, cornstarch, lemon zest and a pinch of salt.

Pour the dry mixture over the berries, then add lemon juice and gently stir until the blackberries are fully coated and you don’t see any dry sugar.

Be careful not to break the berries too much while mixing.

5. Assemble the Pie Filling

Scoop the blackberry mixture into the chilled bottom crust and spread it out evenly.

Dot the surface with small cubes of cold butter.

6. Build Your Lattice Crust

Lay half of the dough strips across the pie, spacing them evenly.

Then gently lift every other strip and begin weaving the remaining strips in the opposite direction to create a lattice pattern.

If you’re not up for weaving, you can lay the second crust on top, cut slits for steam to escape, and crimp the edges.

7. Seal the Edges and Finish the Crust

Trim the dough overhang to about ½ inch all around. Fold the ends under and press the top and bottom crusts together to seal.

Crimp the edges using your fingers or a fork.

Brush the entire top crust with the egg wash and sprinkle with coarse or turbinado sugar for a golden, crisp texture.

8. Bake Until Bubbly and Golden

Place the pie on a baking sheet lined with parchment paper (this catches any juices that might bubble over).

Bake in a preheated 400°F oven for 40 to 45 minutes.

The crust should be a deep golden color and the filling should be bubbling up through the lattice.

If the crust starts browning too quickly, cover it loosely with foil or a pie shield.

Once baked, cool the pie for at least 4 hours so the filling can set and slice cleanly.

Extra Tips for the Perfect Homemade Blackberry Pie

• Skip the lattice if you’re not feeling it. A solid top crust works just as well, just cut a few slits for steam to escape and you’re good to go.
• Should your crust start to darken too quickly, loosely cover it with foil to keep that perfect golden color.
• Frozen blackberries? No problem, just tack on an extra 10 minutes of bake time to help cook off the extra moisture. If the crust starts browning too fast, toss on a pie shield or a piece of foil to protect it.
• To avoid a sticky mess in your oven, slide a foil- or parchment-lined baking sheet under your pie while it bakes.