Double crust blackberry pie has a flaky, all butter crust above and below a filling of fresh blackberries, sugar, lemon juice and zest, cinnamon, and cornstarch. It takes thirty minutes to prepare, plus chilling, bakes in forty five, and cuts into eight slices.

The crust is made by rubbing cold butter into flour with a little salt and ice water, which gives a tender, layered bite, and the filling sits for half an hour so the sugar draws out the berry juice. Cornstarch thickens it into a jammy, sliceable center, and a lattice or a slit top lets steam escape for a golden finish.

What Makes Double Crust Blackberry Pie Special

Cold butter and ice water make a flaky crust with a crisp edge.

Letting the berries rest in sugar draws out juice that cornstarch turns into a jam.

The pie slices cleanly once it has cooled completely.

Ingredients for Double Crust Blackberry Pie

The crust is three cups of all purpose flour, one cup of cold cubed butter, half a teaspoon of salt, and about half a cup of ice water added a spoonful at a time.
The filling is four cups of blackberries, three quarters of a cup of sugar, two tablespoons of lemon juice, one tablespoon of lemon zest, one teaspoon of cinnamon, and a quarter cup of cornstarch.

Flour and butter. They make the flaky crust.

Ice water. It binds the dough without melting the butter.

Blackberries. They give a tart, juicy filling.

Cornstarch. It thickens the berry juice.

Lemon. It brightens the fruit.

Baking Double Crust Blackberry Pie Step by Step

1. Make the dough. Rub the butter into the flour and salt until pea sized pieces remain, then add ice water until the dough holds together.

2. Chill. Divide into two discs, wrap, and chill for at least one hour.

3. Mix the filling. Toss the berries with the sugar, lemon juice, zest, cinnamon, and cornstarch and let them stand for thirty minutes.

4. Assemble. Roll one disc into a pie dish, fill it, and cover with the second crust, then seal the edges and cut slits.

5. Bake. Bake at 400 degrees F for forty five minutes until golden and bubbling, then cool for at least three hours.

Keep everything cold when you make the crust. Warm butter melts into the flour and makes a tough, greasy dough, while cold butter leaves small pockets that turn into flaky layers in the oven. Chill the flour and the bowl if your kitchen is warm, and work quickly with your fingertips.

Bake the pie on a rimmed sheet pan. Blackberry juice bubbles over the edge and burns on the oven floor, and the pan catches it. Set the pan on the lowest rack so the bottom crust browns, and cover the edges with foil if they darken before the center bubbles.

Notes and Swaps for Double Crust Blackberry Pie

Flag the allergens. This pie contains wheat and milk, so check every label on the flour and butter.

Taste the berries. Pick a berry, taste it, and adjust the sugar if the fruit is very tart.

Check the doneness. The filling should bubble through the slits and the crust should be deep gold.

Cool completely. The filling sets as it cools.

Use frozen berries. Do not thaw them first.

Brush with egg. An egg wash gives shine.

Add sugar on top. Coarse sugar adds crunch.

Check trusted guidance. Read the University of Wisconsin Extension leftovers guidance for safe storage of fruit pies.

For a lattice top, cut the second crust into strips and weave them over the filling. A lattice lets more steam out and gives a pretty finish. For a simpler pie, use the full crust with four slits. Both look good and bake in the same time.

If you use frozen blackberries, keep them frozen and add another tablespoon of cornstarch. Thawing releases a lot of juice, which makes the bottom crust soggy. Bake a few extra minutes if needed, until the filling bubbles thickly through the slits in the center of the pie.

How to Serve Double Crust Blackberry Pie

Serve slices at room temperature with a scoop of vanilla ice cream or whipped cream. For more fruit pies and desserts, try fresh cherry pie, blackberry lemonade pie, baked blackberry crumble, or shortbread blackberry pie bars.

Storing Double Crust Blackberry Pie

Store the cooled pie covered at room temperature for up to two days, or in the refrigerator for up to five days. Warm slices in a 350 degree oven for ten minutes to crisp the crust. Freeze the baked pie for up to three months, or freeze the unbaked pie and bake from frozen, adding fifteen minutes.

Common Questions About Double Crust Blackberry Pie

How do you keep double crust blackberry pie from being runny?

Use cornstarch and cool the pie for at least three hours.

Can you make double crust blackberry pie ahead of time?

Yes. Bake it a day early and warm before serving.

Can you freeze double crust blackberry pie?

Yes, baked or unbaked, for up to three months.

Can I use a store bought crust?

Yes. It saves time.

No. The filling bakes in the crust.

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