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Blackberry Raspberry Pie (A Favorite)

A blackberry-raspberry pie is about as simple as it gets. Frozen berries work perfectly here, so you can make it any time, not just summer. Just remember to chill it properly for beautiful slices. A classically beautiful family favorite recipe for blackberry season.

lattice-topped berry pie on marble counter.

Blackberry Raspberry Pie

A perfect summer dessert: raspberries and blackberries and mixed with sugar and lemon juice before being baked for the perfect sweet-tart combination.
Prep Time 45 minutes
Cook Time 45 minutes
Chill time 3 hours
Total Time 4 hours 30 minutes
Serving Size 8 slices

Equipment

  • Pie plate
  • saucepan
  • cooling rack

Ingredients 

  • 2 prepared pie crusts (1 top, 1 bottom)
  • 3ยฝ cups blackberries
  • 3ยฝ cups raspberries
  • 1 cup sugar (adjust more according to taste)
  • 2ยฝ tablespoons lemon juice
  • 2 tablespoons cornstarch

For topping the crust

  • 1 tablespoon milk
  • 2 tablespoons coarse sugar

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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.
    pie crust in plate with flour.
  • 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.
    berry filling in pot.
  • 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.
    pie crust on counter filled with berries
  • 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.
    finished berry pie.
  • Chill and serve: After baking the pie, put it on a cooling rack and let it cool for about 2 hours at room temperature. Then transfer it to the fridge and let it chill throughly before serving. If you skip this step, it will be very runny.

Video

Notes

If you are using a glass pie plate, you can monitor the bottom of the pie while baking to make sure that the crust turns golden brown, which means it’s fully baked and crispy.
Aย pie shieldย is handy to keep the crust from over-browning
You can make a lattice or cut-out design on the top crust to make the pie look better and have a crispier top crust. This design also allows steam to escape. If you want pretty lattice strips, you’ll need aย pastry wheelย to cut the crust.
Be careful not to overcook the filling. You just need to allow the berries to release their juices and break down a bit, not make jam.
Calories: 355kcal | Carbohydrates: 60g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 176mg | Potassium: 227mg | Fiber: 8g | Sugar: 31g | Vitamin A: 152IU | Vitamin C: 29mg | Calcium: 42mg | Iron: 2mg

Five years ago we put in some apple trees and a bunch of berry bushes. The apple trees have been… interesting (nope, still no apples), but the berries? They’ve been perfect.

Every June and September, we get blackberries and raspberries at the same time. And that means pie. It’s actually become one of those simple traditions we look forward to twice a year. 

More Tips

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 sugarย that will hold its shape in the oven gives the crust a yummy sweetness and crunch.

Frozen berries work well in this recipe, but of course so does fresh.

Adding lemon juice to the filling brightens the flavors of the pie. But be sure to zest them first and save the zest.

blackberry raspberry pie with lattice top on wooden surface next to blue and white plaid tea towel

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Serving Suggestions

This recipe is best served with vanilla ice cream, whipped cream, or both!

About the Ingredients

The crusts: Two basic pie crusts. Top and bottom.

The berries: Equal parts blackberries and raspberries. These work perfectly together.

Sugar: Start with a cup. Taste your berries and adjust up or down.

strips of lattice crust on marble counter with untopped raspberry blackberry pie

Lemon juice: Makes the flavors pop. Don’t skip it.

Cornstarch: This thickens everything up. Exactly what you need.

For the top: Brush with milk and sprinkle with coarse sugar for a crisp, golden crust.

Storage Instructions

Room Temperature: You can keep the pie at room temperature for up to two days. Just cover it loosely with aluminum foil or plastic wrap.

Refrigerator: To store the pie longer, refrigerate it. Cover it tightly with plastic wrap or aluminum foil, and it will stay fresh for up to five days.

Freezing: But you can freeze the unbaked pie. Wrap the whole pie tightly in plastic wrap and aluminum foil and freeze for up to two months. Bake from frozen, adding about 20 minutes to the original baking time.

Just like that, you’ve got a perfect summer pie. Make it with fresh berries if you have them, or grab a bag of frozen ones. Either way, you’ll end up with something simple and lovely.ย 

picture of smiling female

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.

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Recipe Rating




20 Comments

  1. hello–i am going to try this recipe today…one thing i could not find in the instructions was the oven temperature recommended. i will use a berry pie temp from the ‘better home’ ‘cookbook (375 degrees) today, fingers crossed
    thanks

  2. 5 stars
    I just made this with freshly picked wild raspberries (no blackberries) and it is delicious!! I am an experienced baker but by no means a pro at pies. I would recommend draining any excess water from freshly washed or thawed frozen berries and using oneโ€™s own judgement on the cooking times needed for proper thickening based on what you are seeing in the pot. Also recommend adhering to the instructions as to amount of time to let the pie set.

  3. 3 stars
    This recipe did not work out well for me. BUT, to be fair, this is my very first berry pie, and really only my third pie ever.

    Cooking the berries first made them too juicy, which is what I was afraid of, but wanted to try anyway, because Im in experiment mode. Obviously, it works for others, so I wanted a hand at it too, but by the time the pie was done and cooled, i had a very tart soup…which is not an exaggeration. Even now, the next day, its still drinkable, which is weird because anything left in the pan when i warmed up the berries set up nicely. Im going to try a different oven, and maybe a lot more cornstarch.

    I think the tartness was as strong because store bought berries are hard to find ripe and the right kind of sweet, so the lemon juice kinda made it worse. Im trying to avoid adding MORE sugar.

    Honestly, im still picking at it so it didnt turn out bad, but im going to be doing a bit more research and delicious practicing to figure this out, and I will still have this recipe bookmarked to try again!

    1. hey jess! a few things i thinkk will help you next time… 1. get frozen berries. they are sweeter and better than fresh at the store this time of year because thy aren’t varieties bred to stay hard and “shippable”. 2. DO NOT cut the pie until the chilling period mentioned at the end of the recipe. like….EVER. it really needs to cool to set. almost like jello. it’s not optional. and make sure you aren’t overcooking the berries in step 1, it’s just for five minutes until they get slightly juicy. hope this helps and good luck!! ๐Ÿ˜Š

      1. 5 stars
        Thanks for the tips!! I def think my major problem was cooking the berries too long in step one. I altered it according to your suggestions and it worked wonders. I did one fresh and one frozen and they came out relatively the same. Now my family wont stop asking me for more pie (a very good problem to have)!

  4. Do you think it helps to pre bake the pie crust for 10 or 15 minutes before adding the fruit filling? Just worried the crust wonโ€™t cook enough and will be gummy given how wet the filling is.

  5. 5 stars
    If your cookdown of fresh berries is too juicy, you may need additional cornstarch. Also, you may want to hold back some of the berry juice when you fill the pie shell prior to baking. As the pie cools, it should thicken appreciably. My first one did. This is my second and it remains to be seen after it has cooled. More of it overflowed during baking this time, but I don’t see that as a spoiler. BTW, I’m using a gluten free shell (last time I used a cauliflower shell from “Sprouts” which was delicious). I use CocoWhip whipped coconut topping rather than the suggested vanilla ice cream to keep the sugar down.

    1. 5 stars
      If your cookdown of fresh berries is too juicy, you may need additional cornstarch. Also, you may want to hold back some of the berry juice when you fill the pie shell prior to baking. As the pie cools, it should thicken appreciably. My first one did. This is my second and it remains to be seen after it has cooled. More of it overflowed during baking this time, but I don’t see that as a spoiler. BTW, I’m using a gluten free shell (last time I used a cauliflower shell from “Sprouts” which was delicious). I use CocoWhip whipped coconut topping rather than the suggested vanilla ice cream to keep the sugar down.

  6. Just wondered if I could use frozen berries in would it be possible to use frozen blackberries and raspberries in this recipe??

  7. Looks yummy! We are not yet in surplus with the berries, I only planted them last year. Just enough to eat. Hoping for a big harvest in a few years!