When fresh blackberries are in season, grab them!  Make yourself happy!  The ginger in this pie gives it a subtle spark that is delightful.  Best when served a tiny bit warm with vanilla ice cream.

Blackberry Ginger Pie

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  • Prep Time: 30 minutes
  • Baking Time: 1 hour
  • Serves: 7
Blackberry Ginger Pie


Pie dough for double crust 9” pie, chilled

6 c.      blackberries, clean and dry
3/4 c.   sugar
3 T.      cornstarch
Pinch of salt
1 t.       ground ginger 

2 T.      butter, cut into small pieces

Optional glaze:  1 egg whisked with ¼ c. half and half



  1.  Roll out bottom crust and place in 9” pie plate.  Cover and chill.
  2.  Mix dry ingredients in a medium bowl, then gently stir in berries.    Set aside.
  3. Roll out top crust.  Fill bottom pie shell with berry mixture and dot with butter.
  4. Top the filling with the 2nd crust.  Trim and crimp edges, and make 5-6 slits in the top crust for venting.
  5. Turn on the oven to preheat to 375°.
  6. Brush the optional glaze on lightly with either a pastry brush or your fingers.  Chill for 10 minutes or until the oven is ready.
  7. Bake for 15 minutes, then reduce the heat to 325° for another 30-45 minutes or until the crust is golden brown and the juices are bubbling.  Use a crust shield protector if the edge is getting too brown before the rest of the pie is done.
  8. Cool for 2-3 hours before serving.

Baker’s Notes and Tips and Tricks

I recommend using a deep dish pie plate and being prepared for the pie to bubble over -- it's full!  

Recipe Submitted By

Rebecca Jo Dakota
Blackberry Ginger Pie

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