Blackberry Pie

August 10, 2017 (Last Updated: April 9, 2020)
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closeup of a blackberry pie with circles cut out of the top crust

Blackberries are not typically my favorite berries for snacking, as they contain larger seeds than other berries. I do, however, ADORE dishes made with blackberries, such as blackberry sorbet, blackberry cobbler, and blackberry pie. Somehow I don’t mind the seeds as much when blackberries are baked in or under a crust 😉

overhead view of a sliced blackberry pie

This blackberry pie from pie master Kate McDermott was featured in Saveur Magazine’s 2008 Saveur 100 issue, with its picture on the cover and centerfold. The recipe shared below is as written in McDermott’s cookbook Art of the Pie, with my notes in italics.

a slice of blackberry pie on an antique plate

The current version of this recipe on Saveur’s website includes some tweaks in the instructions that I would personally agree with, such as sprinkling the sugar on top before baking rather than partway through (so it sticks better), and pre-heating a sheet pan in the oven before placing the pie dish on top of it, or on the rack above it.

ingredients for blackberry pie filling in a mixing bowl
Filling prior to mixing
the filling for blackberry pie in a mixing bowl
After a bit of mixing and smushing

I didn’t do this, but have in the past, and probably should have this time. I simply placed my pie dish on top of a foil-covered sheet pan and then placed into the oven, which is perhaps also why mine took longer to fully bake since the sheet pan must have absorbed quite a bit of the heat. I also baked in a ceramic pie dish which sometimes takes longer to bake than metal or glass ones.

an unbaked assembled blackberry pie
Before baking

McDermott uses an egg white wash as opposed to an egg yolk or whole egg wash, which actually was ideal in this case as it prevented the crust from seriously over-browning in what turned out to be a lengthy bake time, about an extra 80 minutes instead of 40 minutes at the lower temp.

overhead view of a baked blackberry pie

I didn’t have to tent foil over the edges as I sometimes do for other pies. It baked evenly and beautifully. Next time I may use the convection feature on my oven, but otherwise do not mind waiting longer to ensure a perfectly baked pie. It’s all about watching for the signs (golden crust and bubbling filling) and less about what the timer says.

a close up of a sliced blackberry pie in a blue pie dish

Just for fun, I made a polka dot top crust using a couple different sized round cutters. Next time, I would probably just stick with the one smaller round cutter, and I would space them out a bit more to have a greater top crust to filling ratio, but regardless I think this turned out great and was a fun way to vent the pie filling in a decorative way without using one of the more standard methods.

a closeup of a blackberry pie

Also, it’s reminiscent of my favorite character in all the World, Minnie Mouse.

an overhead closeup of a bubbly blackberry pie

Full disclosure, I didn’t pick my own berries. I’m sure that is ideal, and if I had easy access to blackberry bushes of my own I certainly would. There is a local farm that offers pick-your-own-berries, but I sometimes find these excursions end up costing more than purchasing pre-picked berries elsewhere, believe it or not. My store-bought organic blackberries were quite lovely, and on SALE 🙂

closeup of a slice of blackberry pie with the rest of the pie in the background

In any case, this blackberry pie turned out quite phenomenal! It’s perfect for late summer, as this is the height of blackberry season. I think I’ve been doing a pretty good job keeping up with my resolution to bake more pies! This blackberry pie is one of the prettiest ones yet.

a closeup of a sliced blackberry pie in a blue pie plate

Flavor-wise this pie is spot on. It’s not too sweet and not too tart. Kind of like the Goldilocks of pie filling. My filling set beautifully, yielding picture perfect slices of pie. This is always my goal, but I sometimes end up with looser fillings, still delicious but just not quite as easy to slice and serve (case in point, this tasty but juicy strawberry balsamic pie).

a closeup of a slice of blackberry pie on a plate with a fork

I can’t think of a better way enjoy the flavors of late summer than to whip up a blackberry pie as delightful as this one, with its epic, flaky and buttery crust and simple, yet extraordinary fresh blackberry filling.

overhead view of a slice of blackberry pie with a fork on the side
overhead view of a blackberry pie

Blackberry Pie

This beautiful blackberry pie is intensely delicious, especially when you use a bounty of summer berries for the filling.
Prep Time 30 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 40 mins
Course Dessert
Cuisine American
Servings 1 (9 inch) deep dish pie (8 to 10 servings)
Calories 393 kcal


  • 6 cups (680 g, about 1 1/2 pounds) blackberries, fresh picked or unthawed frozen (I used 725 g store-bought fresh organic blackberries)
  • 3/4 cup (150 g) sugar
  • 1 small grating of freshly ground nutmeg
  • 2 teaspoons (10 g) freshly squeezed lemon juice and a few gratings of lemon zest (I used lime juice and zest)
  • 1/3 teaspoon (2 g) kosher salt
  • 1/3 cup (48 g) flour
  • 1/2 teaspoon to 1 tablespoon (2 to 12 g) quick cooking tapioca; add the larger amount if the berries are especially juicy (I used 7 g tapioca starch)
  • 1 recipe double-crust pie dough
  • 2 teaspoons (8 g) sugar, for sprinkling on top of pie

Egg wash:

  • 1 egg white plus 1 tablespoon 15 g water, fork beaten


  • Preheat the oven to 425 degrees F.
  • Put the blackberries, sugar, nutmeg, lemon juice, zest, salt, flour, and tapioca into a bowl and stir and fold until everything is evenly coated. Using the back of a wooden spoon, mash gently to make a textured filling.
  • Roll out the bottom dough and place it in your pie pan.
  • Pour the filling into the crust and set it aside.
  • Roll out the remaining dough, lay it over the fruit, trim, crimp, and cut 5 to 6 vents on top, or cut strips and weave a lattice top.
  • Brush the crust with the egg white mixture.
  • Bake at 425 degrees F on the middle rack of the oven until the crust is golden brown, about 15 to 20 minutes. Reduce the heat to 350 degrees F; bake until golden brown and bubbling, about 30 to 40 minutes more (mine baked an additional 80 minutes!). When there are about 10 minutes of bake time left, open the oven, pull the pie out, and quickly and evenly sprinkle the top of the pie with sugar (I did this around the 20 minute mark, so it baked about another hour with the sugar on top, but didn’t burn–in the future I would likely sprinkle the sugar on at the start so it can better stick to the egg wash).
  • Let the pie cool before serving so the filling can set up.

Notes & Nutrition

Adapted from Art of the Pie
Servings 10.0 * calories 393 * Total Fat 19 g * Saturated Fat 10 g * Monounsaturated Fat 4 g * Polyunsaturated Fat 3 g * Trans Fat 0 g * Cholesterol 36 mg * Sodium 287 mg * Potassium 4 mg * Total Carbohydrate 52 g * Dietary Fiber 5 g * Sugars 19 g * Protein 3 g
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*
strawberry balsamic lattice pie before baking

Magpie Dough for Flaky Piecrust

Makes Enough Dough for any of the Following: 2 (9-inch) single-crust pies, 1 (9-inch) double-crust or lattice-top pie, 8 (4 x 2-inch) potpies, 12 (2 x 1-inch) mini pies, 1 (9 x 3-inch) quiche, or 8 (4-inch) hand pies
Prep Time 15 mins
Total Time 15 mins
Course Dessert
Cuisine American, British, French
Servings 1 (or more) pie


  • 2 1/2 cups (312 grams) all-purpose flour
  • 2 tablespoons (28 grams) granulated sugar
  • 1 teaspoon (6 grams) fine salt
  • 3/4 cup (170 grams) cold unsalted butter, cut into 1/4-inch cubes and frozen
  • 1/4 cup (60 grams) vegetable shortening, preferably in baking stick form, frozen, cut into 1/4-inch pieces, and put back in the freezer
  • 1/2 cup plus 1 tablespoon (130 grams) ice-cold water


  • Combine the flour, sugar, and salt in the bowl of a food processor and pulse the machine 3 times to blend. Scatter the frozen butter cubes over the flour mixture. Pulse the machine 5 to 7 times, holding each pulse for 5 full seconds, to cut all of the butter into pea-size pieces.
  • Scatter the pieces of frozen shortening over the flour-and-butter mixture. Pulse the machine 4 more 1-second pulses to blend the shortening with the flour. The mixture will resemble coarse cornmeal, but will be a bit more floury and riddled with pale butter bits (no pure-white shortening should be visible). Turn the mixture out into a large mixing bowl, and make a small well in the center. If you find a few butter clumps that are closer to marble size than pea size (about 1/4 inch in diameter), carefully pick them out and give them a quick smoosh with your fingers. Pour the cold water into the well.
  • Use a curved bowl scraper to lightly scoop the flour mixture up and over the water, covering the water to help get the absorption started. Continue mixing by scraping the flour up from the sides and bottom of the bowl into the center, rotating the bowl as you mix, and occasionally pausing to clean off the scraper with your finger or the side of the bowl, until the mixture begins to gather into clumps but is still very crumbly. (If you are working in very dry conditions and the ingredients remain very floury and refuse to clump together at this stage, add another tablespoon of ice-cold water.) Lightly gather the clumps with your fingers and use your palm to fold over and press the dough a few times (don’t knead! —just give the dough a few quick squishes), until it just begins to come together into a single large mass. It will be a raggedy wad, moist but not damp, that barely holds together; this is exactly as it should be—all it needs is a good night’s rest in the fridge.
  • For single- and double-crust pies, mini pies, potpies, or hand pies: Divide the dough into 2 equal portions, gently shape each portion into a flat disk 1 1/2 to 2 inches thick, and wrap each tightly with plastic wrap. For quiche, leave the dough in one piece, flatten it into a single large disk 1 1/2 to 2 inches thick, and wrap tightly with plastic wrap.
  • No ifs, ands, or buts, the dough must have its beauty sleep. That means 8 hours in the refrigerator at the very least. Extra rest is just fine; feel free to let the wrapped dough sit in the fridge for up to 3 days before rolling. (The dough may discolor slightly. No worries. This is merely oxidization and will not affect the flavor or appearance of your finished piecrust.)

Notes & Nutrition

Cooks’ Note: The wrapped, chilled dough can be put in a freezer bag and frozen for up to 2 months. Defrost overnight in the refrigerator before rolling.
From Magpie
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*

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