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Best Ever Blackberry Pie: with Photo Instructions

Cook Time

Prep timeCook timeReady inYields

20 min

50 min

1 hour 10 min

8 to 10 servings


  • 3-4 cups Blackberries, fresh is best, but frozen works well too.
  • 2 TB quick mix tapioca
  • 1 tea. salt
  • 1 TB lemon juice
  • 1 cup sugar
  • 2 pre-made pie crusts, (or home made)
  • 2 TB butter, (optional)
  • 2 TB cinnamon sugar


  1. Put berries in a bowl and mix in the 2 TB tapioca, 1 cup sugar, 1 tea. salt and 1 TB lemon juice. Let set 15 minutes.
  2. Unroll one pie crust in pie plate. Pour berry mixture into pie crust. Cut up the butter and spread across the top. Unroll the other pie crust on top. Pinch together edges of two pie crusts (use a little water to help them stick together if necessary.)
  3. Make 4-5 cuts in the crust with a knife. Sprinkle the cinnamon sugar on top. Put the pie plate on a baking sheet as you put it in the 450 degree oven. Put it in the middle of the oven for best results.
  4. Bake at 450 for 10 minutes. Reduce heat to 350 and bake 35-40 more minutes or until crust is golden brown and juice is bubbling up through the holes in crust. Serve warm or cold with ice cream or whipped cream.

Best Blackberry Pie Recipe

Brazos blackberries are as big as your thumb and a perfect mixture of sweet and tart. My husband planted them in our Central Texas yard when we first moved here 18 years ago. Unfortunately, these berries also come with very sharp stickers, so we've had to move those blackberry canes around to keep them out of the way of kids. However, every year we manage to get at least two or three pies from our bushes and there isn't a better dessert anywhere.

Even though I love our Brazos berries, I have to admit that I've cheated and used frozen ones and they taste just fine. So if you don't have fresh berries around, then pick up a bag or two from the frozen section and enjoy this wonderful summer treat.

I've tried many recipes over the years until I finally hit on this one which uses tapioca instead of cornstarch or flour to thicken the berries. The tapioca makes the filling just right. You can probably try it with other berries too!


Virginia Kearney (author) from United States on November 22, 2012:

Happy thanksgiving to you too rtalloni. This is on our Christmas menu plan too!

RTalloni on November 21, 2012:

Oh child! This looks fabulous! I can't get the ingredients tonight, but blackberry pie for Christmas is now on the menu.

Happy Thanksgiving to you and yours, and thanks for the easy recipe for one of our favorite desserts.

Virginia Kearney (author) from United States on September 22, 2012:

So glad you liked this Marma Kim. It is not blackberry season for us here--that happens in June, but just looking at these pictures is making me want to go out and get some frozen ones to make a pie. Not quite as good with frozen but still very yummy.

Aloe Kim on September 22, 2012:

This looks amazing! I love blackberries... but I wouldn't dare grow them myself. Where I live they grow grow like weeds and would easily take over my yard. However since they do grow everywhere here I can find them at the farmers markets really cheap ^_^ This is their prime time of year so I will be making this very soon! ^_^ Thank you for the wonderful recipe. Voting up and pinning

Virginia Kearney (author) from United States on May 25, 2012:

Thanks rgmit! Our season is almost up. I need to go and pick those last ones today!

Vespa Woolf from Peru, South America on May 25, 2012:

I absolutely love blackberries. We can't get them in Peru, just mulberries, but seeing your photos makes my mouth water! Thank you for sharing your delicious recipe.

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rgmit on May 25, 2012:

Looks delicious, I can't wait until blackberries come into season around me. I will have to remember to give this one a try!

Virginia Kearney (author) from United States on May 25, 2012:

Thanks randomcreative! I do think this is my very favorite dessert. Some years I freeze the last bunch of blackberries and make a pie for Christmas dinner!

Rose Clearfield from Milwaukee, Wisconsin on May 24, 2012:

Your photos are mouth watering! Thanks for the great recipe.

Virginia Kearney (author) from United States on May 24, 2012:

Thanks so much anglnwu!

anglnwu on May 24, 2012:

This looks fabulously delicious. Thanks for the step-by-step pictures--they really help me to follow the process since I'm not big on baking. Rated up.

Virginia Kearney (author) from United States on May 24, 2012:

Thanks for stopping by rjsadowski--My oldest daughter has a friend her age (18) who was adopted from Russia at 7--we were just talking about her friend last night. You are absolutely right that adoption is a life-changing experience, which is not something I knew when we embarked on that journey. Not everyone should adopt, but I've come to think that everyone should at least consider it. I'm very encouraged that when I poll the college students I teach, almost all of them are very interested in considering adoption as part of their plan to grow a family.

rjsadowski on May 24, 2012:

A fine recipe and great pictures. Thanks for the tip about tapioca. I also got married late in life (54) and my wife and I adopted two Russian orphan girls. It has changed my life completely.

Virginia Kearney (author) from United States on May 23, 2012:

Thanks so much netraptor. I actually had to make two pies before I got the pictures since my family ate up the first pie before I got a good "after" photo. Then as I was finishing up the Hub, I realized that I think we still have some berries out there--I'm going to have to remember to pick them tomorrow for one last pie!

Virginia Kearney (author) from United States on May 23, 2012:

Thanks bookmom! I really like the way Hubpages has worked to make the recipe hubs easy to read and follow. I have an iPad now and I love being able to get a recipe on it and set the iPad on my counter as I cook!

thebookmom from Nebraska on May 23, 2012:

Oh my goodness, yummy! This looks like a delicious recipe, the pictures with directions really help make it a fantastic hub. Great job!

netraptor from California on May 23, 2012:

That looks so totally delicious. I like your photos, too! Lots of nice step by step ones. I've never thickened anything with tapioca before--cornstarch or flour is more my thing--so I was glad to see the clear instructions on how it works.

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