This juicy, sweet-tart blackberry pie with frozen blackberries is perfect for year-round baking. It’s easy, practical, and always crowd-pleasing.
6 cups frozen blackberries (partially thawed)
3/4 cup granulated sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 double pie crust (store-bought or homemade)
1 tablespoon butter (optional, for dotting)
1 egg (for egg wash)
1. Preheat oven to 400°F (200°C).
2. Partially thaw blackberries and drain excess liquid.
3. In a large bowl, mix berries with sugar, cornstarch, lemon juice, vanilla, and salt.
4. Roll out pie crust and fit into a 9-inch pie dish.
5. Add blackberry filling. Dot with butter if desired.
6. Cover with top crust, lattice, or crumb topping. Seal and flute edges.
7. Brush with egg wash and cut slits for steam.
8. Bake 20 minutes at 400°F, then reduce to 350°F and bake 30–35 more minutes.
9. Cool for 3–4 hours before serving.
You can substitute cornstarch with tapioca starch for a glossier filling.
Blind-bake crust for extra crispiness, especially if not using a lattice top.
Keywords: blackberry pie, frozen blackberries, easy pie recipe