This deep dish blackberry pie is chock full of bursting berries–it’s the perfect way to harness the sweetness of summer’s berry bounty!
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It’s becoming an annual tradition for our little family to pick berries together every summer. We’ve discovered a gem of a farm about 40 minutes from our home that feels like a step back in time. Bottom View Farm has rows and rows of blueberries and blackberries, a quaint little cafe, some old-school playground equipment that takes me back to my childhood, and a few fun farm animals. The staff are some of the friendliest people you’ll ever meet, and each visit is just a pleasure.
Their pick-your-own berries are very reasonably priced, and my children love to run free among the berry bushes, picking morsels of summer to their heart’s content. They love “tasting” as many berries as they put into the baskets. 🙂 Our visits to this farm have become some precious and cherished memories of summer.
On our most recent trip out to the farm, we picked a gallon of blackberries to bring home. I love blackberries, but I seldom purchase them from the grocery store because they are always so expensive. I’m not going to pay a few bucks for 1 cup of blackberries. Sometimes I can find a decent deal on berries at the farmer’s market, but the berries we pick at the farm are definitely the best bang for our buck. Not only that, but they are ripened to sweet perfection.
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So with a gallon of blackberries on my kitchen counter, I decided to make one of my absolute favorite summer desserts. A deep dish blackberry pie. My, oh my, how I love fruit pies. And this one is quite a treat. Tender, flaky pastry stuffed chock full of sweet, bursting blackberries is almost more than my heart can handle. 🙂
Now, don’t get scared at the mention of a homemade pie. It really doesn’t take that much effort to make a good pie. Remember, I’m a busy mom who can’t spend all day in the kitchen. So I avoid super labor-intensive foods. But when it comes to pies, if you’re going to make one, you should make it right.
So with that said, if you decide to make this pie, I highly recommend making a homemade pie crust. Seriously. I know storebought crusts are quicker. But you know what? They do not hold a candle to a homemade crust. And it really only takes about 10-15 minutes to whip up your own crusts. It’s not difficult at all. Promise.
I use the Pioneer Woman’s pie crust recipe because it is super easy and turns out perfect every time. I mean, really, just look at that beauty. But feel free to use whatever crust recipe you prefer.
To make it even easier to roll out a pie crust, I use a marked silicone pastry mat (it helps prevent sticking and also gives a guide for how large to roll it out). My absolute favorite tool for rolling pie crust is this rolling pin cover, which requires very little flour and is hugely helpful in preventing the crust from sticking to the rolling pin. It was a game-changer for me.
The filling for this pie is adapted from Mark Bittman’s How to Cook Everything, which is a cookbook you should definitely have in your kitchen library. I decided to go deep dish because you just can’t have too much filling, ya know what I mean?
Once you’ve rolled out your crust and fitted it into your deep dish pie pan, you can fill it with your prepared berries, mounding them slightly in the middle. Then, top with your second crust and use your fingers to crimp the edges of the two crusts together (I’m clearly not the best at making a decorative edge–that’s ok. We’ll call it “rustic!”). Cut some slits in the top, brush with milk, and sprinkle with sugar. Voila!
You’ll bake it for 10 minutes at a higher temperature, then lower the temp for the rest of the bake time. Let it cool afterward to keep the berries from running too much.
Obviously, this would be delightful topped with a dollop of fresh whipped cream or a scoop of vanilla ice cream. Whatever your preference, do yourself a favor and make the most of summer’s bounty by making this delicious deep dish blackberry pie!
Support a local farm if you can, and enjoy the simple pleasure of harvesting your own food. You’ll thank me later. 🙂
- 2 prepared (but unbaked) pie crusts
- 7 cups of fresh blackberries, picked over and rinsed
- 1 cup sugar, plus more for sprinkling crust
- 5 Tbs instant tapioca
- 1/4 tsp cinnamon
- milk for brushing crust
- Preheat oven to 450F.
- Fit one round of pie crust dough into a deep dish pie pan.
- In a large bowl, combine blackberries, 1 cup sugar, instant tapioca, and cinnamon, gently tossing together.
- Pile mixture into the prepared crust, making the mound slightly higher in the center.
- Cover with remaining round of pie crust dough. Use your fingers to press the top dough together with the bottom dough, fluting the edges.
- Use a knife to create four 2-3" vent slits in the top crust.
- Brush the top crust with milk, then sprinkle with additional sugar.
- Bake for 10 minutes. Then reduce heat to 350F and bake for another 40-50 minutes, or until the crust is golden-brown.
- Allow to cool on a rack before serving.
Filling adapted from How to Cook Everything by Mark Bittman
Amount Per Serving: Calories: 188Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 18mgCarbohydrates: 44gFiber: 7gSugar: 31gProtein: 3g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
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