10 blackberry pie recipes

Classic lattice-topped apple blackberry pie with tart apples and juicy berries in a cornstarch-thickened filling for beautiful summer-to-fall fruit dessert.

Old-fashioned 1850 blackberry pie with five ingredients. Berries baked into a single crust under a flour, sugar, and milk custard for a rustic 19th-century farmhouse pie that sets into a soft, jammy slice.

Blackberry crumb pie with fresh berries under a tangy sour cream custard layer and a buttered bread crumb topping. A unique two-texture berry pie.

Classic double-crust blackberry pie with a flaky shortening crust and simple sugar-flour filling. No frills, just four cups of berries baked golden in a homemade shell.

Wild blackberry pie with a homemade boiling water pastry crust, cinnamon-sugar filling, and lemon juice. A double-crust fruit pie with a tender, flaky dough from scratch.

Jumbleberry pie loaded with fresh blueberries, blackberries, and raspberries in a double-crust pastry with warm cinnamon and nutmeg. A triple-berry showstopper served with ice cream.

Jumble berry pie with fresh blueberries, raspberries, and blackberries in a buttery single crust. A simple three-berry pie with a thick, bubbly filling and just five minutes of prep.

Blackberry crumb bars, a buttery lemon-scented dough that doubles as crust and crumble, layered with a juicy cornstarch-thickened blackberry filling. Like portable blackberry pie, baked and cut into squares.

Double-crust blackberry pie with a flaky shortening pastry and a simple sugar-and-flour-thickened filling. The kind of late-summer fruit pie that lets the berries do the talking.

Fresh double berry pie features a glossy raspberry and blackberry filling kissed with liqueur, sealed under a charming heart-cut top crust dusted in cinnamon sugar.