Go Back

Blackberry Lemon Pie

Blackberry lemon pie combines a flaky crust with a jammy, tart filling made from fresh blackberries and lemon zest. The top is finished with a crisp crumble layer, creating a contrast between tender filling and crunchy topping. Baked until golden, it showcases vibrant purple-blackberries and a bright citrus aroma.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 8
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pre-made pie crust enough to line a pie dish
  • 4 cups fresh blackberries washed and drained
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch to thicken filling
  • 1 teaspoon lemon zest freshly grated
  • 1 tablespoon lemon juice freshly squeezed
  • 1 cup all-purpose flour for crumble topping
  • 1/2 cup rolled oats for crumble topping
  • 1/2 cup brown sugar light or soft-packed
  • 1/2 cup cold unsalted butter cut into small pieces
  • 1 pinch salt

Equipment

  • 8-inch Pie Dish
  • Mixing bowls
  • Pastry Cutter or Fork
  • Rolling pin
  • Knife
  • Measuring cups and spoons
  • Oven

Method
 

  1. Pre-bake the pie crust by lining it with parchment paper and filling with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for about 15 minutes until just starting to set. Remove weights and parchment, then set aside to cool slightly.
  2. In a large mixing bowl, combine the blackberries, sugar, cornstarch, lemon zest, and lemon juice. Gently fold everything together until the berries are evenly coated and mixture appears thickened with some juices.
  3. Pour the berry filling into the pre-baked pie crust, spreading it out evenly with a spatula or the back of a spoon.
  4. Prepare the crumble topping by mixing flour, oats, brown sugar, and salt in a bowl. Drop in the cold butter pieces and use your fingertips or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
  5. Sprinkle the crumble evenly over the filled pie, covering the berry mixture completely and creating a textured, crumbly surface.
  6. Bake the assembled pie in the oven at 375°F (190°C) for about 45 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
  7. Remove the pie from the oven and let it cool for at least 20 minutes so the filling can set. The filling will thicken further as it cools, and the aroma of lemon and berries will fill the kitchen.

Notes

Serve warm or at room temperature, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.