This simple fresh blackberry pie recipe is the best I’ve ever tasted! We never have leftovers and people are always asking for the recipe!

We bought our house around seven years ago in the late fall. That next spring when everything started to grow and bloom, Mark and I were more than surprised to find that our driveway was lined with wild blackberry bushes!
I’ll never forget picking blackberries that first summer in our new home. I had never picked blackberries before, so I didn’t realize how painful it could be. Mark says it’s not a real blackberry if it doesn’t fight back a little!
If you’ve never picked wild blackberries, they are covered with very large and very strong thorns. The blackberries grow in small little bunches, and it is just about impossible to pick them and not get stuck!
My advice: wear long pants and long sleeves to protect yourself when picking fresh wild blackberries. Even though blackberry season here is in middle to late July when it’s hot, wearing long pants and sleeves seems best. But even with those precautions you’ll probably still find yourself tangled up in the thorns as you try to pick that perfect blackberry that’s just out of reach.
Advice from my daughter, Goose: wear boots so the thorns don’t poke through your shoes. And watch out for poison ivy!
Fresh Blackberries
- Fresh blackberries are very delicate. Hard to believe since the bushes they grow on can be a little feisty!
- When picking blackberries I would suggest using a smaller container. The larger the container the more blackberries that will fit. The weight of the blackberries will crush the blackberries on the bottom. Less blackberries, less weight, less crushing, more intact fresh blackberries.
- Be extra careful when washing your fresh blackberries. As mentioned before, they are very delicate, and it doesn’t take much to crush them.
- Fresh blackberries do not last very long. They will only keep for about 2 or 3 days in the refrigerator. So once you pick them have a plan for using them quickly! This fresh blackberry pie is an excellent way to use some of them.
- Freezing blackberries is also a great way to preserve them. Frozen blackberries can last in the freezer for about 6 months or so.

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Ingredients For Fresh Blackberry Pie
Here’s what you need:
- 4 1/2 cups of blackberries
- 1/2 cup of white sugar
- 1/2 cup of all purpose flour
- pie crust (top and bottom)
- about 2 TBSP of milk
- about 2 TBSP of white sugar
Directions For Fresh Blackberry Pie
Here’s what you do:

After carefully washing the fresh blackberries put them in a large mixing bowl (Remember to keep half a cup of the fresh blackberries in a separate bowl). Add sugar.

Then add the flour.

Using a spatula gently combine the sugar, flour, and fresh blackberries.

Be sure to let the blackberry mixture sit a while. This will help the pie set up nicely after baking. You can see the difference in the picture above. Blackberry, sugar, and flour mixture on the left and fresh blackberries on the right.

Roll out the pie crust in the pie plate. I use a refrigerated pie crust. If you have a great homemade pie crust recipe you could use that instead.
Mark loves for me to bake pies in these simple glass pie plates. They remind him of his little granny. She was the perfect picture of an old time mountain homesteader. She was born and raised in the hills of east Tennessee. Like many of her generation she endured and overcame many hardships and obstacles in her lifetime. Granny was the perfect hostess. Always ready to feed field hands a generous meal that typically included a warm pan of cornbread in one of these simple glass pie plates. Mark still likes to bake cornbread in these pie plates, and he likes for me to use them when baking pies.
Back To The Best Fresh Blackberry Pie

Next, spoon the blackberry mixture into the pie shell.

The blackberries should just about fill up the bottom pie crust. Already looking so delicious!

Gently spoon the fresh blackberries on top of the blackberry mixture. There should be just about enough fresh blackberries to cover the blackberry mixture.

Next, unroll the other pie crust to cover the blackberries and make the top pie crust.

Using a knife, cut away the excess crust. I just use the pie plate as a guide for trimming off the excess. With a fork you can crimp and seal the pie crust edges together. Crimping and sealing the edges is important so the berries don’t leak out while baking.
Tips For The Best Pie Crust
Some people just have a gift for making the best homemade pie crust. I am not one of those people.
So I use a refrigerated pie crust. They typically come in a pack with two rolled up crusts. One for the top and one for the bottom. It’s best to take the crust out of the fridge when you start making this pie. That will give the pie crust time to warm up a bit. The crusts are so much easier to unroll when they are closer to room temperature.
Here’s my tip for making this pie crust seem homemade: brush milk on top of the uncooked crust and then sprinkle sugar on top.

This might seem like a simple step to skip, but don’t! You’ll thank me later!

I use a simple silicone basting brush to “paint” the top crust with milk. Be sure to cover the whole crust. Even the little ridges and valleys of the crimped crust. You don’t want puddles, but you can be pretty liberal with the milk application.

Next, sprinkle sugar on top. I prefer my blackberry pies to have a bit of that delicious tart taste blackberries are known for, so I don’t go overboard on the sugar. I typically use around 2 tablespoons. But if you like a sweeter pie, you may want to add more.

Ready To Eat
Bake the pie at 425 degrees for 15 minutes. Then reduce the heat to 375 degrees and cook for 20 more minutes or until the pie crust is light brown.
Once you’ve baked your pie, set it on a cooling rack for an hour or so (if you can wait that long!). Allowing the pie to cool will help the berries set up so it’s easier to slice and serve.
Our family loves this pie served still warm with a scoop of vanilla ice cream on top! The perfect combination of sweet and tart.
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The Best Fresh Blackberry Pie

This simple fresh blackberry pie recipe is the best I've ever tasted! We never have leftovers and people are always asking for the recipe!
Ingredients
- 4 1/2 cups of blackberries
- 1/2 cup of white sugar
- 1/2 cup of all purpose flour
- pie crust (with top and bottom)
- 2 TBSP milk
- 2 TBSP white sugar
Instructions
- Preheat oven to 425 degrees.
- Combine 4 cups of blackberries with the sugar and flour. Let sit for 15 minutes.
- Spoon blackberry mixture into the unbaked pie shell.
- Spread fresh blackberries on top and cover with top crust. Crimp and seal edges.
- Cut vents in pie crust.
- Brush top pie crust with milk and sprinkle sugar on top.
- Bake for 15 minutes.
- Reduce temperature to 375 degrees and bake an additional 20 minutes.
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Can’t wait to try this recipe!
Looks delicious and I love the easy steps. I think I could do it!
I know you can do it! Simple steps with delicious results!
This looks So Delicious!
Love the step by step directions.
This blog is Wonderful!
Thank you so much! Let me know what you think when you try the recipe!
I love how easy your recipes are to read! Looks so delicious and perfect for summertime!
I really benefit from step by step instructions in the kitchen! ha! Glad it helps others too.
What a delicious recipe! My daughter made this for me the other day and it was fantastic. A small topping of ice cream or whipped cream is a great addition. Thanks for sharing this.
Stephanie
I’m so glad you enjoyed it! Nothing better than summertime desserts with family!
And I definitely agree about the addition of the ice cream or whipped cream!