Blackberry Pie
Published: Friday, August 15, 2025
5 to 6 c. fresh blackberries, rinsed, picked clean, patted dry
½ to ¾ c. sugar
4 to 6 Tbsp. cornstarch
1 tsp. lemon zest
1 tsp. lemon juice
½ tsp. ground cinnamon
¼ tsp. almond extract
Pastry for double-crust pie
Place the blackberries, sugar, cornstarch, lemon zest, lemon juice, cinnamon, and almond extract in a large bowl. Gently fold the berries until they are all well coated. Let sit for 30 minutes.
Place the rack in the middle of the oven and preheat oven to 400°. Line a 9" or 10" pie pan with pie pastry. Chill in the refrigerator while you roll out the top crust. Roll top crust for either a solid top or cut into strips for a lattice top. Spoon the blackberries into the pastry-lined pie pan. Top with remaining crust. If using a solid top, score pastry several times with a sharp knife for vents.
Place the pie on the middle rack of the oven. Put a baking sheet on the lower rack to catch any juices that might bubble out while baking. Bake for 30 minutes. Then place a sheet of aluminum foil over the pie to protect the edges and top from getting too browned.
Reduce heat to 350° and bake an additional 30 minutes, or until the crust has browned and the filling is bubbly. Remove from oven and place on a wire rack to cool completely.
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