Indulge in the irresistible pairing of sweet blackberries and a buttery cobbler crust with this classic blackberry pie cobbler. Bake until the filling bubbles and the crust turns golden brown, and your kitchen will be filled with the warm aroma of baked berries and rich pastry.
Blackberry Pie Cobbler Recipe
This recipe is simple and satisfying. Toss fresh blackberries with sugar and flour to create a luscious filling, then layer it between pie crusts and top with a woven cobbler crust. The result is a juicy, comforting dessert that pairs beautifully with vanilla ice cream or whipped cream.
Serve warm or at room temperature for gatherings, potlucks, or a cozy family dessert — it’s a dependable crowd-pleaser that often gets asked for seconds.
Here’s What You’ll Need
- Fresh blackberries (about 5 cups, roughly 1.5 lb)
- Refrigerated pie crusts (3)
- Sugar (1 cup)
- All-purpose flour (2 tbsp)
- Vanilla extract (2 tsp)
- Cold butter, cut into small pieces (2 tbsp)
- 1 egg, beaten (for egg wash)
- Raw sugar for sprinkling (1 tbsp)
Here’s How You Do It
- Preheat the oven to 450°F.
- Unroll one pie crust on a lightly floured surface and use the pie plate to cut a circle for the middle crust. Bake that circle on a sheet until lightly browned and dry, about 10 minutes. Let cool.
- Place a second pie crust into the pie plate, letting excess hang over the edges.
- Unroll the final crust and cut into 1½-inch strips for the lattice top.
- In a small bowl, combine the sugar and flour. Stir the vanilla into ¼ cup water.
- Scatter half the blackberries into the prepared bottom crust. Sprinkle half the sugar mixture and half the vanilla-water over the berries. Dot with half the butter pieces.
- Place the prebaked crust circle over the berries, then repeat with the remaining berries, sugar mixture, vanilla-water, and butter.
- Weave the strips into a lattice top. Dampen the undersides of strips where they meet the bottom crust and pinch edges to seal. Crimp the bottom and top edges together. Brush the top with beaten egg and sprinkle with raw sugar.
- Set the pie on a baking sheet to catch drips. Bake on the bottom rack at 450°F for 10 minutes, then reduce to 350°F and bake another 45 minutes or until the filling is juicy and bubbling through the crust. Cool at least 20 minutes before slicing.
Tips and Tricks
- Use fresh, plump blackberries when possible. Avoid berries that are shriveled or spotted.
- Store-bought refrigerated pie crusts are convenient — let them come to room temperature before unrolling to prevent sticking.
- If using off-season or tart blackberries, add a bit more sugar to taste.
- Don’t skimp on the flour in the filling — it helps thicken the juices as the pie bakes.
PRO TIP: The flour in the sugar mix is what thickens the filling, so include it for a glossy, set interior.
Storage, Keeping and Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days.
To freeze: wrap tightly in a freezer-safe package and freeze up to 6 months. Thaw in the refrigerator before reheating.
Reheat in a 350°F oven for 15–20 minutes until warmed through.
Watch Me Make This
I love seeing your photos — feel free to share your finished cobbler on social media. Comments and questions are always welcome and help others find and enjoy the recipe.
Blackberry Pie Cobbler
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Ingredients
- 3 refrigerated pie crusts
- 1 Cup Sugar
- 2 Tbs All-Purpose Flour
- 2 teaspoon real vanilla extract
- 5 Cups Blackberries – fresh preferred – frozen is ok too about 1.5 lbs
- 2 Tbs cold butter chopped into small pieces
- 1 egg – beaten
- 1 Tbs Raw Sugar
Instructions
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Preheat oven to 450°F. Unroll one pie crust onto a lightly floured surface and set the pie plate on it to cut a circle for the middle crust. Bake that circle on a lined sheet until lightly browned and dry, about 10 minutes. Cool.
-
Place a second refrigerated pie crust into a pie plate, allowing extra to hang over the edges.
-
Unroll the final crust and cut into 1½-inch strips for the lattice top.
-
Combine the sugar and flour in a small bowl. Stir the vanilla into ¼ cup water.
-
Scatter half the blackberries into the bottom crust. Sprinkle half the sugar-flour mix and half the vanilla-water, then dot with half the butter.
-
Place the prebaked crust circle on top of the berries and repeat with remaining berries, sugar mix, water mix, and butter.
-
Weave the top crust strips into a lattice. Dampen strip edges where they attach to the bottom crust and pinch to seal. Crimp edges, brush with beaten egg, and sprinkle with raw sugar.
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Place the pie on a baking sheet and bake on the bottom rack at 450°F for 10 minutes. Reduce the oven to 350°F and bake for another 45 minutes, until the filling is bubbling. Cool at least 20 minutes before serving.
Notes
- Fresh plump blackberries give the best result — avoid shriveled or spotted fruit.
- Let refrigerated crusts come to room temperature before unrolling to avoid tearing.
- Increase sugar slightly for out-of-season berries that can be more tart.
Nutrition
Calories from Fat 189
This post originally appeared on Loaves and Dishes on January 21, 2015 and has been updated with refreshed content and the recipe card.
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