Print

Pioneer Woman Blackberry Pie

Pioneer Woman Blackberry Pie - recipe card
Print Recipe

This classic blackberry pie features a buttery, flaky crust and a juicy, sweet-tart filling that’s perfectly thickened with quick-cooking tapioca. Each slice bursts with deep berry flavor, enhanced with a hint of lemon and cinnamon. Serve warm with a scoop of vanilla ice cream for the ultimate dessert experience.

Ingredients

Scale
  • 1 recipe double pie crust (or 1 box refrigerated pie crusts, softened according to package directions)
  • 5 cups fresh blackberries (about 24 oz / 680 g), rinsed and drained, picked over for stems or leaves
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (50 g) light brown sugar, packed
  • 1/4 cup (30 g) all-purpose flour
  • 1 tablespoon (8 g) quick-cooking tapioca
  • 1 teaspoon grated lemon zest (from 1 lemon)
  • 1 tablespoon fresh lemon juice (from the same lemon)
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon kosher salt
  • 2 tablespoons (28 g) unsalted butter, cut into small cubes
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)
  • 1 tablespoon coarse sugar (like turbinado or demerara) for sprinkling, optional

Instructions

  1. Prepare the pie dough: If making homemade crust, divide it into two disks, wrap in plastic, and refrigerate for at least 1 hour (or up to 3 days). If using refrigerated crust, take it out of the fridge and let it sit at room temperature for 10-15 minutes to make it pliable. This step ensures the dough is workable and will roll out without cracking.
  2. Adjust oven rack to the lowest third position and preheat the oven to 400°F (200°C). Place a baking sheet on the rack to preheat as well; this will catch any drips and help bake the bottom crust. While the oven heats, roll out one disk of dough on a lightly floured surface to a 12-inch round, about 1/8-inch thick. Transfer to a 9-inch pie plate, gently pressing into the bottom and up the sides, leaving an overhang of dough around the edge. Refrigerate while you make the filling.
  3. In a large mixing bowl, gently combine the blackberries, granulated sugar, brown sugar, flour, tapioca, lemon zest, lemon juice, cinnamon, and salt. Stir with a rubber spatula until the berries are evenly coated. Let the mixture sit for 5-10 minutes; this allows the tapioca to begin absorbing juices and thicken effectively during baking.
  4. Pour the berry mixture into the chilled pie shell. Spread the berries into an even layer. Dot the top of the filling with the butter cubes—this adds richness and helps create a glossy, luscious sauce.
  5. Roll out the second disk of dough into an 11-12 inch round. Carefully place it over the filling. Trim the overhang to about 1 inch beyond the rim. Tuck the edges under and crimp as desired (using your fingers or a fork). Cut 4-6 decorative slits in the top crust to allow steam to escape, which prevents a soggy top crust and messy overflow.
  6. Brush the top crust and edges lightly with the egg wash, then sprinkle with coarse sugar if using. Chilling the assembled pie for 15-20 minutes before baking will keep the crust flaky—this step firms the butter in the dough and helps maintain distinct layers.
  7. Place the pie on the preheated baking sheet and bake for 20 minutes at 400°F (200°C). This initial high temperature sets the crust and begins browning. Then reduce the oven temperature to 350°F (175°C) and continue baking for 30-35 minutes, until the crust is deep golden brown and the filling is bubbling through the slits. If the edges brown too quickly, cover them loosely with foil or a pie shield after the first 20 minutes.
  8. If you want a fully cooked bottom crust (especially with a wet berry filling), check the bottom of the pie by peeking through a clear glass dish—it should be baked through and no longer doughy. If not, bake for an additional 5-10 minutes. The internal temperature of the filling should reach at least 170°F (77°C) to ensure the tapioca is fully activated.
  9. Allow the pie to cool on a wire rack for at least 3 hours before slicing. This resting time is critical—it lets the filling set into a sliceable, jammy consistency. If you cut too soon, the pie will run. Serve warm or at room temperature, with vanilla ice cream or whipped cream if desired.

Notes

Storage: Cover the pie loosely with plastic wrap or aluminum foil and store at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Freezing: To freeze the baked pie, cool completely, wrap tightly in foil and a plastic bag, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F (175°C) oven for 10-15 minutes until warmed through. For an unbaked pie, assemble without egg wash and freeze unbaked for up to 2 months; bake directly from frozen, adding 15-20 minutes to the baking time and covering edges if browning too quickly. Reheating individual slices: microwave for 20-30 seconds, or warm in a toaster oven at 300°F (150°C) for 5 minutes. No pork or bacon products are used in this recipe.

Nutrition

Keywords: blackberry pie, homemade blackberry pie, Pioneer Woman recipe, berry pie, double crust pie, summer dessert, classic American pie, tapioca thickened pie, blackberry recipes, easy pie, baked pie

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-blackberry-pie/