Wild Blackberry Pie with a light and flaky all butter crust, fresh picked blackberries served warm with vanilla ice cream.
Fresh picked wild blackberries make a delicious pie filling. So natural, so sweet and knowing you handpicked them makes this pie extra special. Just a few simple ingredients and you have dessert that screams summertime.
I remember picking blackberries in the backyard with my grandpa. We would fill up a large colander, just enough to fill a pie. My mom would make the crust. She once won an award for her apple pie. It’s really good. The only thing I do different from hers is use all butter. She’s from the Crisco era, which makes a nice flaky crust, but I prefer butter.
Ingredients in Wild Blackberry Pie
- Blackberries – About 6 cups or a large colander full of fresh picked blackberries. If using frozen, thaw first and remove most of the moisture or you will have a soggy pie.
- Sugar – One cup of granulated sugar.
- Flour – For the crust and just a little flour to make for the perfect filling consistency.
- Butter – Real butter.
- Water – Cold, very cold water.
Related Recipes
We have a pie for every season to showcase whatever you may have picked. Nona’s Apple Pie with All Butter Crust combines layers of tart Granny Smith apples tossed in a cinnamon sugar mixture and a super flaky crust. We use our home-grown apples, but you can use whatever you have on hand. If you’re a fan of pumpkin spice, Pumpkin Cream Bars are right up your alley. We combine the flavors of traditional pumpkin pie with lime zested whipped cream topping and chili lime pepitas in a graham cracker crust. Apple Bourbon Peach Pie is the ultimate summer pie. Loaded with fresh, juicy peaches and a hint of Jim Beam Apple Bourbon in an all butter crust.
Wild Blackberry Pie
Ingredients
Filling
- 8 cups wild blackberries
- 1/2 cup sugar
- 1/4 cup flour
Crust
- 2 cups flour
- 1 cup cold butter
- 1/4 cup cold water
- 1 egg yolk
- 1 tbsp cold water
Instructions
Crust
- Place 2 cups flour in a large bowl. Grate cold butter into flour. Combine using a fork or hands until crumbly. Add in cold water a little at a time until ball of dough forms. Wrap dough ball in plastic wrap and place in fridge while you make filling.
Filling
- Preheat oven to 400 degrees. In a large bowl combine wild blackberries, sugar and flour. Let sit while you roll out your dough.
Instructions
- Remove dough from fridge. Cut into 2 equal parts. Dust counter with flour. Roll out dough into a circle large enough to fill pie dish. Place first circle in bottom of pie dish, letting edges hang over. Pour in the prepared filling. Roll out second circle and place over top. Cut off excess edges and crimp to seal all the way around. Place a couple slits in the top of pie for steam to escape. Finally, whisk together egg yolk and 1 tbsp of water. Brush over top of pie.
- Bake at 400 degrees for 15 minutes, then reduce heat to 375 degrees and continue baking for about 45 minutes. Remove from oven to completely cool before cutting.
- TIP: Cover edges of pie crust while baking so it doesn't overcook. I use a silicone pie crust cover.
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