Wild Blackberry Pie Recipe

Few things capture the essence of summer quite like the taste of wild blackberries. These juicy, sweet-tart berries, found growing in hedgerows and forest edges, make the perfect filling for a classic blackberry pie. Whether you gather your berries on a sunny afternoon hike or pick them up at a local farmer’s market, this recipe will turn them into a deliciously nostalgic dessert.

Our farm is overflowing with wild blackberries every summer. It is a tradition for the children and I to go pick a basketful every morning. I often use them to make recipes like this wild blackberry pie recipe or we use them in our blackberry ice cream. The options are endless with wild blackberries!

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Ingredients in Blackberry Pie

Pie Crust:

• Try my Old Fashioned Lard Pie Crust recipe!

Blackberry Filling:

• 5 cups fresh wild blackberries
• 3/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest (optional)
• 1/4 teaspoon ground cinnamon (optional)
• 1/4 teaspoon ground nutmeg (optional)
• 1 tablespoon butter, cut into small pieces

Egg Wash:

• 1 egg, beaten
• 1 tablespoon water

How to Make Wild Blackberry Pie

1. Prepare the Pie Crust:

• I use this recipe, always!

2. Make the Filling:

• In a large bowl, gently toss the blackberries with the sugar, flour, lemon juice, lemon zest (if using), cinnamon (if using), and nutmeg (if using). Let the mixture sit for about 15 minutes to allow the flavors to meld.

3. Assemble the Pie:

• Preheat your oven to 375°F (190°C).
• On a lightly floured surface, roll out one of the dough disks into a 12-inch circle. Transfer it to a 9-inch pie dish.
• Pour the blackberry filling into the crust, spreading it out evenly. Dot the filling with the small pieces of butter (optional).
• Roll out the remaining dough and cut into strips to make a lattice topping on the pie.

4. Bake the Pie:

• Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 30 minutes at 375°F (190°C).

5. Add the Finishing Touches:

• In a small bowl, whisk together the egg and water to make the egg wash. Brush it over the top crust. If desired, sprinkle with coarse sugar for a sparkling finish.

6. Continue Baking the Pie:

• Return the pie to the oven and bake for an additional 30 minutes at 350°F (175°C), or until the crust is golden brown and the filling is bubbling.
• If the edges of the crust begin to brown too quickly, cover them with aluminum foil to prevent burning.

7. Cool and Serve:

• Allow the pie to cool on a wire rack for at least 2 hours. This will help the filling set, making it easier to slice.
• Serve your wild blackberry pie warm or at room temperature, with a scoop of vanilla ice cream or a dollop of whipped cream for a truly indulgent treat.

Tips for the Perfect Blackberry Pie

• Picking Berries: If you’re foraging for wild blackberries, make sure to pick berries that are fully ripe, as they will be the sweetest. Avoid any that are overripe or mushy.
• Preventing Soggy Crust: To keep your bottom crust from getting soggy, you can blind bake it for about 10 minutes before adding the filling.
• Flavor Variations: Add a splash of vanilla extract or a handful of other wild berries, like raspberries or blueberries, to the filling for a unique twist.

FAQ: Wild Blackberry Pie

Is it okay to eat wild blackberries?
Yes! Wild blackberries are safe to eat as long as they’re picked from clean, unsprayed areas. Avoid berries near roadsides or treated fields, and always wash them well before use.

How many blackberries do you need for a blackberry pie?
You’ll need about 5 to 6 cups of blackberries for a standard 9-inch pie. Wild blackberries are often smaller, so you may need to gather a bit more than store-bought varieties.

Should you wash wild blackberries before eating?
Yes—always rinse wild blackberries gently to remove dirt, bugs, or debris. Use a colander and cool water, and let them drain well before baking.

What does wild blackberry taste like?
Wild blackberries have a bold, tart-sweet flavor that’s more intense than cultivated berries. They bring a deep, complex taste to pies and jams with just the right hint of earthiness.

Why is my blackberry pie so runny?
Blackberries release a lot of juice as they bake. To avoid a runny pie, use a proper thickener like flour, and let the pie cool completely so the filling sets up.

Enjoying a slice of wild blackberry pie is like taking a bite out of summer itself. The combination of flaky, buttery crust and the rich, jammy filling will transport you to warm, sunny days no matter the season. So grab your basket, head out to the berry patch, and get baking!

Feel free to share your baking adventures and any tweaks you made to the recipe. I’d love to hear how your wild blackberry pie turns out!

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