Blackberry Pie Recipe (Easy Fruit Pie)
This blackberry pie recipe uses a simple sugar-and-starch filling that thickens as it bakes, giving you clean slices after it cools. You’ll mix the dry ingredients, coat the berries, fill the pie shell, and bake—clear steps for how to make it with a short ingredient list.
Ingredients
For the filling
Step-by-Step Method
Preheat and set up the crust
Heat the oven to 375°F (190°C). Fit the pie crust into your pan, crimp the edges, and lightly prick the base with a fork.
Mix the dry ingredients
In a bowl, stir together the sugar, flour, cornstarch, and salt until evenly combined.
Coat the berries
Add the blackberries and gently toss so the fruit is well coated. Try not to crush them; the juices will start to release on their own.
Fill the pie
Spoon the blackberry mixture into the prepared crust and level it out without packing it down.
Bake and cool before slicing
Bake for about 45 minutes, until the filling is bubbling and the edges are nicely browned. Let the pie cool for at least 1 hour so the filling can set for cleaner slices.