Blackberry pie is the ultimate autumn pie. If you can go out and pick your own blackberries, even better, although not essential. After eating handfuls of blackberries as you wander along selecting the juiciest ones from the bushes, once you get the rest home, nothing beats a homemade blackberry pie served with cream or ice cream to delight your family.
Blackberries are naturally sweet tasting; therefore not a lot of sugar needs to be added to the pie and you can't really go wrong when making the pie either, it's so simple.
Blackberry pie basically consists of a two-crust pie made from shortcrust pastry, filled with fresh blackberries, sugar, butter and flour to thicken slightly.
The pie may be livened up with a touch of cinnamon or ground nutmeg.
If you are a little short on the blackberries, then you can always throw in a few apples for good measure, which is a wonderful partnership of fruit.
Below we offer four different recipes for blackberry pie. The first three are made with a double pie crust, whilst the last recipe is slightly different and only uses one layer of pastry.
For detailed instructions on how to make pastry and prepare a two-crust pie see our shortcrust pastry page