This is an old-fashioned dessert your grandma might make: simple, sweet-tart, and full of real fruit flavor. Once chilled the filling sets beautifully, and the crust bakes crisp and golden. It’s a pie we keep coming back to year after year.
Five years ago we planted apple trees and several berry bushes. The apples are still a work in progress, but the berries have been wonderful. Every June and September we harvest blackberries and raspberries together, and when that happens we make this pie. My husband especially loves it because it’s not overly sweet.
Ingredients and Tools You’ll Need
If you prefer a much sweeter pie, start with 1 cup sugar and adjust one tablespoon at a time to taste—berry sweetness varies, so taste the filling before adding more. If you like it less sweet, 1 cup may be enough.
This recipe lists commonly used tools and pantry items. I only recommend products I use and trust in my kitchen.
Equipment
- Pie plate
- Saucepan
- Cooling rack
Ingredients
- 2 prepared pie crusts (1 top, 1 bottom)
- 3½ cups blackberries (fresh preferred; frozen OK)
- 3½ cups raspberries (fresh preferred; frozen OK)
- 1 cup sugar (adjust to taste)
- 2½ tablespoons lemon juice
- 2 tablespoons cornstarch
- 1 tablespoon milk (for brushing the top crust)
- 2 tablespoons coarse sugar (for sprinkling on the crust)
If you want to double or triple the recipe, adjust the quantities in the recipe card below.
How to Make Blackberry Raspberry Pie
Step One: Prep
Preheat the oven to 400°F (204°C). Line a baking sheet with aluminum foil for easier cleanup. Lightly flour the pie plate, gently fit the bottom crust into the plate, and trim any excess.
Step Two: Make the Filling
In a large saucepan over medium heat, combine the blackberries, raspberries, and sugar. Stir for about 5 minutes until the sugar dissolves and the berries release their juices. Taste and add more sugar, one tablespoon at a time, if needed. In a small bowl, whisk the cornstarch with the lemon juice until smooth to make a slurry. Slowly pour the slurry into the simmering berries while stirring. Cook and stir 2–3 more minutes until the mixture thickens slightly.
Step Three: Assemble the Pie
Let the berry mixture cool about 10 minutes so the bottom crust won’t get soggy. Pour the slightly cooled filling into the prepared bottom crust. Top with the second crust, seal and crimp the edges, and cut small slits in the top to vent steam. Brush the top crust with milk and sprinkle coarse sugar for a glossy, crunchy finish. A lattice or cut-out top works well and lets steam escape while producing a crisper top crust.
Step Four: Bake
Place the pie on the prepared baking sheet and bake at 400°F for 40–45 minutes. The crust should be golden and the filling should bubble through the slits. If the crust edges brown too quickly, protect them with foil strips or a pie shield halfway through baking.
Step Five: Chill and Serve
Cool the pie on a rack at room temperature for about 2 hours, then refrigerate until thoroughly chilled before slicing. Chilling gives the filling time to set; if you skip this step the filling will be very runny.
Serving & Storing
This pie is lovely with vanilla ice cream, whipped cream, or both. Make sure the pie is fully cooled and chilled before serving for the cleanest slices.
To store, wrap the chilled pie in plastic wrap and place it in a zip-top bag. Refrigerate for 3–4 days.
More Blackberry Recipes
- Blackberry Bundt cake — a lovely option for Father’s Day.
- Summertime blackberry lemonade — bright and refreshing for warm days.
- If you have extra berries, try making old-fashioned blackberry or raspberry jam for enjoying year-round.
- Keep some blackberry pie filling on hand to make pies and cobblers faster.
Printable Recipe
Blackberry Raspberry Pie
Equipment
- Pie plate
- Saucepan
- Cooling rack
Ingredients
- 2 prepared pie crusts (1 top, 1 bottom)
- 3½ cups blackberries (fresh or frozen)
- 3½ cups raspberries (fresh or frozen)
- 1 cup sugar (adjust to taste)
- 2½ tablespoons lemon juice
- 2 tablespoons cornstarch
For topping the crust
- 1 tablespoon milk
- 2 tablespoons coarse sugar
Instructions
- Prep: Preheat oven to 400°F (204°C). Line a baking sheet with foil. Lightly flour the pie plate and fit in the bottom crust, trimming excess.
- Make the filling: In a saucepan over medium heat combine berries and sugar. Stir about 5 minutes until sugar dissolves and juices form. Taste and add sugar if needed. Whisk cornstarch and lemon juice to a smooth slurry and gradually stir into simmering berries. Cook 2–3 minutes until slightly thickened.
- Assemble the pie: Cool the filling 10 minutes, pour into the bottom crust, top with the second crust, seal and crimp edges, and add vents. Brush with milk and sprinkle coarse sugar.
- Bake: Bake on the prepared baking sheet at 400°F for 40–45 minutes until golden and bubbling. Cover edges with foil if they brown too fast.
- Chill and serve: Cool on a rack about 2 hours, then refrigerate until fully chilled before slicing to allow the filling to set.
Notes
If using a glass pie plate you can watch the bottom to ensure the crust turns golden. A pie shield helps prevent over-browning. Make a lattice or cut-out top for a crisper crust and better steam release. Don’t overcook the filling—you want soft berries that release juices, not jam.
Nutrition
Carbohydrates: 63 g
Protein: 4 g
Fat: 12 g
Fiber: 8 g
Sugar: 34 g