How to Make Yummy Blackberry Pie Using Frozen Berries
This recipe will walk you through making a homemade blackberry pie using frozen berries. The process is simple—just mix the berries with a few key ingredients, prepare the crust, and bake! Whether you’re new to pie baking or an experienced baker, this straightforward recipe will yield a perfectly juicy and flavorful pie every time.
- 6 cups frozen blackberries (rinsed and patted dry, if necessary)
- 3/4 cups granulated sugar (adjust based on the sweetness of the berries)
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon almond extract
- 6 tablespoons cornstarch (or all-purpose flour or ground quick-cooking instant tapioca)
- 1 double-crust pie (for top and bottom crust)
- 1 tablespoon milk (for brushing)
- 1 tablespoon granulated sugar (for sprinkling on top)
- Combine Ingredients
In a large mixing bowl, combine frozen blackberries, granulated sugar (adjust based on the sweetness of your berries), lemon juice, lemon zest, ground cinnamon, and almond extract. Gently fold the ingredients together until the blackberries are well coated with the sugar and other flavorings.
- Thicken the Filling
Sprinkle cornstarch over the berry mixture. Stir until the thickener is evenly distributed. Let the mixture sit for 30 minutes to allow the flavors to meld and the filling to thicken.
- Roll Out the Bottom Crust
On a lightly floured surface, roll out one disk of pie dough to fit a 9-inch pie pan. It should be about 12 inches in diameter. Carefully transfer the rolled dough to the pie pan, letting the excess hang over the edges. Gently press the dough into the pan and chill it in the refrigerator while you prepare the top crust.
- Roll Out the Top Crust
Roll out the second disk of dough into a 12-inch circle for a solid top crust or cut it into strips if you prefer a lattice crust.
- Add the Filling
Spoon the blackberry mixture into the chilled bottom crust, spreading it evenly. If using a lattice crust, weave the strips over the filling. For a solid top, place the rolled-out dough over the filling.
- Seal and Trim
Trim any excess dough, leaving about a ½-inch overhang. Fold the edges of the top crust (or lattice strips) under the edge of the bottom crust and press to seal. Crimp the edges with your fingers or a fork to make a decorative edge. If using a solid top crust, cut a few small slits in the dough to allow steam to escape.
- Preheat the Oven
Preheat your oven to 400°F (200°C).
- Prepare for Baking
Brush the top crust with milk and sprinkle with granulated sugar for a golden finish.
- Bake
Place the pie on the middle rack of the oven, and set a baking sheet on the lower rack to catch any drips. Bake the pie at 400°F for 30 minutes. After 30 minutes, cover the edges of the pie with aluminum foil to prevent them from burning. Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 30 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool the Pie
Remove the blackberry pie from the oven and let it cool on a wire rack for several hours before slicing. This cooling time allows the filling to set properly.
Once cooled, slice the pie and serve it with a scoop of vanilla ice cream or a dollop of whipped cream if desired. Enjoy the delicious, homemade blackberry pie with family and friends!
- If using frozen blackberries, make sure they are fully defrosted and drained before mixing with the other ingredients to avoid a soggy filling.
- If you prefer a more traditional filling texture, use cornstarch or flour. For a clearer filling, ground quick-cooking tapioca is a great option.
- Place a rimmed baking sheet under the pie while baking to catch any drips and keep your oven clean.
Have Fun Baking!