Blackberry Pie

Blackberry pie is the Pacific Northwest’s answer to summer — a flaky, buttery crust filled with plump, juice-heavy blackberries that bake down into a deep purple, jammy filling. The region’s wild blackberries grow with abandon along roadsides and in backyards, and a proper blackberry pie is the best argument for tolerating the thorns. Served warm with vanilla ice cream, it is the taste of a Northwest August.

Why this recipe works: Blackberries are packed with juice, so the filling needs a confident hand with the thickener — cornstarch or tapioca — to set the syrup into a glossy, sliceable jam rather than a runny puddle. A squeeze of lemon and a little sugar balance the berries’ natural tartness, and a lattice top lets the steam escape while showing off the jewel-toned filling.

Key ingredients

• Blackberries: fresh or frozen, the juicier the better.
• Sugar and lemon juice: balance.
• Cornstarch or tapioca: the generous thickener — blackberries need it.
• A flaky double crust: butter-based, with a lattice top.

Tips for the perfect blackberry pie

Toss the berries with sugar, lemon, and thickener and let them sit for 15 minutes — the juices concentrate and the filling sets better. If using frozen berries, do not thaw them first. Bake at 425°F for 20 minutes, then 375°F until the filling bubbles thickly through the vents, 50 to 60 minutes total. Cool completely — at least 4 hours — before slicing, or the filling will run. Bake the pie on a foil-lined sheet to catch drips.

Variations and storage

Add a handful of raspberries or a pinch of cinnamon, or spoon a layer of crème fraîche under the berries for richness. The pie keeps 2 to 3 days at room temperature, or 5 days in the fridge, and freezes well for 3 months.

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