Blackberry Pie

Pumpkin and pecan are classics in the fall, but come summer, fresh fruit pies become one of our favorite desserts. The simple, easy fillings are the perfect way to highlight in-season fruit, and our homemade pie crust results in the ultimate buttery, flaky pairing to our sweet filling. This blackberry pie is one of our go-to recipes during the summer, and makes for an ideal end to any warm-weather occasion, from your 4th of July celebration to a weekend summer cookout.

The pie crust.
While you can use store-bought pie dough in this recipe, our homemade pie crust is truly worth it for the flakiest pie crust imaginable. It’s easy to create, even for pie crust beginners, and you can follow our recipe for a step-by-step tutorial on how to make a simple lattice top. 

The blackberries.
While they’re in season, we suggest buying fresh blackberries to take advantage of their peak sweet-tart flavors. But, if you’re making this out of season—or can’t find fresh blackberries—you can also use frozen. If using frozen, make sure to defrost and drain them beforehand. 

Make-ahead.
If you’re looking to make this for an event–good news! This pie is very easy to make ahead of time. The pie crust and filling can both be made up to 3 days ahead of time, so you can simply assemble and serve on the day of. 

Serving ideas.
While you can totally enjoy this pie plain, we recommend piling some homemade whipped cream on top, or vanilla ice cream if you’re looking for a truly decadent treat.