Indulge in the delightful pairing of sweet blackberries and a buttery cobbler crust with this irresistible blackberry pie cobbler. Bake it until the filling is bubbling and the crust is golden brown, and your kitchen will fill with the warm aroma of berries and pastry.
Blackberry Pie Cobbler Recipe
This recipe is simple and satisfying. Toss fresh blackberries with sugar, flour or cornstarch to thicken, and a squeeze of lemon juice for brightness. Pour the mixture into a prepared pie plate, then top with a buttery cobbler crust made from refrigerated pie crusts and a few pats of cold butter.
Bake until the filling is juicy and the crust is golden. Serve warm with vanilla ice cream or a dollop of whipped cream for an extra indulgence.
Perfect for cozy nights or summer gatherings, this blackberry pie cobbler is an easy crowd-pleaser that invites seconds.
Here’s What You’ll Need
- Fresh blackberries (about 5 cups, roughly 1.5 lbs)
- Refrigerated pie crusts (3)
- Sugar (1 cup, plus extra to taste)
- All-purpose flour (2 tablespoons) or cornstarch
- Vanilla extract (2 teaspoons)
- Cold butter, chopped (2 tablespoons)
- Egg, beaten (for egg wash)
- Raw sugar for sprinkling (1 tablespoon)
- Lemon juice (optional, to taste)
Here’s How You Do It
- Preheat the oven to 450°F. Unroll one pie crust, trace the bottom of your pie plate and cut a circle to pre-bake. Place the circle on a lined baking sheet and bake until lightly browned, about 8–12 minutes. Let cool.
- Place a second pie crust into the pie plate, allowing the edges to hang over.
- Unroll the third crust and cut into 1½-inch strips for a lattice top.
- In a small bowl, combine sugar and flour (or cornstarch). Stir vanilla into 1/4 cup water or add a splash of lemon juice if using.
- Scatter half the blackberries into the crust in the pie plate. Sprinkle half the sugar mixture and half the liquid over the berries. Dot with half the butter.
- Place the prebaked crust circle over the berries, then repeat with the remaining berries, sugar mix, liquid, and butter.
- Weave the top crust strips into a lattice. Dampen the edges where strips meet the bottom crust and pinch to seal. Crimp the edges, brush the top with beaten egg, and sprinkle with raw sugar.
- Set the pie on a baking sheet to catch drips. Bake on the bottom rack at 450°F for 10 minutes, then reduce heat to 350°F and bake for about 45 minutes more, until the filling bubbles through the lattice and the crust is golden. Let cool on a rack at least 20 minutes before serving.
Tips and Tricks
- Choose plump, unblemished blackberries for the sweetest flavor. If using out-of-season berries, increase the sugar slightly to balance tartness.
- Allow refrigerated pie crusts to come to room temperature before unrolling to prevent sticking and tearing.
- Pre-baking the middle crust helps keep the pie structure and prevents a soggy center.
- A spoonful of flour or cornstarch is what thickens the filling—don’t skip it.
PRO TIP: Taste the berries before assembling the pie—if they’re very tart, add an extra tablespoon or two of sugar to the filling.
Storage, Keeping and Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days.
To freeze, wrap the cooled pie tightly in a freezer-safe package; it will keep up to 6 months. Thaw overnight in the refrigerator before reheating.
Reheat in a 350°F oven for 15–20 minutes, until warmed through and the crust is crisp again.
Watch Me Make This
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Blackberry Pie Cobbler
Ingredients
- 3 refrigerated pie crusts
- 1 Cup Sugar
- 2 Tbs All-Purpose Flour
- 2 teaspoon Vanilla extract
- 5 Cups Blackberries – fresh preferred about 1.5 lbs
- 2 Tbs Cold butter, chopped
- 1 Egg – beaten
- 1 Tbs Raw sugar
Instructions
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Preheat oven to 450°F. Pre-bake one crust circle until dry and lightly browned, about 8–12 minutes. Let cool.
-
Fit a second crust into the pie plate with edges hanging over.
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Cut the remaining crust into 1½-inch strips for a lattice top.
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Combine sugar and flour; stir vanilla into ¼ cup water or add lemon juice to taste.
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Layer half the blackberries in the crust, sprinkle half the sugar mix and liquid, and dot with half the butter.
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Place the prebaked crust circle over the berries, then layer the remaining berries, sugar mix, liquid, and butter.
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Weave the top strips into a lattice. Dampen the edges, pinch to seal, crimp, brush with beaten egg, and sprinkle raw sugar.
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Bake on a sheet pan on the bottom rack at 450°F for 10 minutes, then reduce to 350°F and bake about 45 minutes more until bubbling. Cool 20 minutes before serving.
Notes
- Choose plump, unblemished blackberries.
- Let refrigerated pie crusts come to room temperature so they unroll easily.
- If using frozen berries, thaw and drain excess liquid, then increase the thickener slightly if needed.
Nutrition
Calories from Fat 189
This post originally appeared on Loaves and Dishes on January 21, 2015 and has been updated with new content and the recipe card.
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