Make the Best Blackberry Raspberry Pie: Your New Go-To Summer Dessert
Raspberries and blackberries are the perfect summer fruit combo, right? And if you’re a fan of pies, you’ve got to try making a blackberry-raspberry pie. Apart from the berries, you just need a few more ingredients to make the perfect pie.
And the best part? You can make it any time of the year using frozen berries and it’ll still taste like summer! But don’t skip the chilling step. Trust me, you don’t want an impossibly juicy pie!
Blackberry Raspberry Pie
Equipment
- Pie plate
- saucepan
- cooling rack
Ingredients
- 2 prepared pie crusts (1 top, 1 bottom)
- 3½ cups blackberries
- 3½ cups raspberries
- 1 cup sugar (adjust more according to taste)
- 2½ tablespoons lemon juice
- 2 tablespoons cornstarch
For topping the crust
- 1 tablespoon milk
- 2 tablespoons coarse sugar
Instructions
- Prep. Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius). To make cleanup easier, line a baking pan with aluminum foil. Sprinkle some flour on the pie plate and gently place the bottom crust, then carefully put the bottom crust into it, cutting off any excess.
- Make the Filling. Combine the blackberries, raspberries, and sugar in a large saucepan over medium heat. Stir for around 5 minutes until the sugar dissolves and the berries release their juices. Once done, taste the mixture and add more sugar, if needed, one tablespoon at a time. Mix cornstarch and lemon juice in a separate bowl to make a smooth slurry. Gradually pour this mixture into the simmering berries while stirring continuously. Continue to cook and stir for 2-3 more minutes until the mixture thickens slightly.
- Assemble the pie. After preparing the berry mixture, let it cool for 10 minutes so the bottom crust doesn't become soggy. Then, pour the slightly cooled berry filling into the pie crust that you have prepared. Cover the filling with the top crust and seal the edges by crimping with a fork or your fingers. Make small slits in the top crust to allow steam to escape. Finally, brush the top crust with milk and sprinkle coarse sugar for a shiny and sweet finish.
- Bake. Put the pie on a baking sheet you've prepared earlier and bake it in an oven that you have preheated for 40-45 minutes. Make sure it turns golden brown and the filling bubbles through the slits. If the edges of the crust become brown too quickly, cover them with foil strips or a pie crust shield halfway through baking.
- Chill and serve: After baking the pie, put it on a cooling rack and let it cool for about 2 hours at room temperature. This is important because it helps the filling to set correctly. Once it's cooled down, you can either store it in the fridge to serve chilled or serve it at room temperature.
Video
Notes
More Tips
I like to use a recipe with a healthy amount of sugar in the dough. My favorites are Ina Garten’s pie crust and this cookbook’s sweet pie crust recipe. But if you prefer very sweet pies, add more sugar to this recipe. I suggest starting with 1 cup, but adjusting to your taste is up to you.
The sweetness of the berries may vary, so taste the filling before adding more sugar. If you prefer it less sweet, one cup of sugar may be enough. Coarse sugar that will hold its shape in the oven gives the crust a yummy sweetness and crunch.
Frozen berries work well in this recipe. You can serve the pie with vanilla ice cream.
A little bit of cinnamon or nutmeg can enhance the flavors of the berries. Adding a few tablespoons of chopped nuts, such as almonds or pecans, to the topping can create a nice crunch and contrast the soft filling. You could sprinkle them on top or mix them into the pie crust dough.
Adding lemon zest and lemon juice to the filling can brighten the flavors of the pie. The zest adds a fresh, citrusy taste that complements the berries.
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About the Ingredients
If you’re missing key ingredients for your Blackberry Raspberry Pie, here are some quick substitutes you can use.
- Raspberries and Blackberries: If raspberries or blackberries aren’t available, you can use the same amount of blueberries or chopped strawberries.
- Sugar: Substitute equal amounts of honey or maple syrup for a different sweetness.
- Cornstarch: For thickening, you can use an equal amount of arrowroot powder or double the amount of all-purpose flour.
- Lemon Juice: Replace with equal lime juice or vinegar for acidity.
Remember that using these substitutes will change the taste and texture of your pie, but they can be helpful if you’re short on time or want to try something new.
A few years ago, we planted an apple orchard and a berry patch with rows of blackberries and raspberries. Unfortunately, we haven’t had much luck with the apples, but we consider ourselves lucky enough to be able to harvest quarts of fresh berries every summer. There’s always a period of overlap between the blackberries and raspberries in June and September, and when that happens, we make this amazing homemade pie.
Trust us, it’s just as delicious as it is beautiful! We hope you enjoy making and indulging in this pie as much as we do. It’s perfect for any summer gathering, blending sweet and tart flavors beautifully. So why not give it a try?
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.