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Emma Mae's Blackberry Pie Recipe

Pie Crust



2 ½ cups of flour with rising agent

2 sticks of cold butter cut into cubes

1 teaspoon salt

1 teaspoon sugar

6-8 tablespoons of ice water



1. Mix flour, sugar and salt

2. Add butter, half at a time, and mixing constantly

3. Slowly add ice water. The mixture is ready when you can pinch the dough

4. Remove mixture from bowl, gather in mound, and roll into a sheet that will cover pie dish

6. Add pie filling

7. Roll out second sheet for pie topper

Blackberry Pie Filling 



5-6 cups of blackberries

½ cups of sugar (more if needed)

1 teaspoon of lemon juice

1 teaspoon of lemon zest

½ teaspoon of ground cinnamon

¼ teaspoon of almond extract

4-6 tablespoons of cornstarch



1. Toss blackberries in sugar, lemon, cinnamon, and almond extract.

2. Preheat oven 400 degrees 

3. Cover pie dish with crust

4. Fill the pie with filling 

5. Cover pie with top crust in lattice pattern 

6. Bake for 40 minutes until top is golden brown  

How to select wild blackberries for the best pie


Pick berries that are all black, or deep purple. Do include a few berries that are still a little red for tartness. A truly ripe berry should be easy to pick. You shouldn’t have to tug on it too much. 


Wear long sleeves to protect skin from thorns on the blackberry bush. Line back with a cloth to soak up blackberry moisture. 

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