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Blackberry season is here, which means it’s the perfect excuse to bake something sweet, simple, and packed with juicy summer flavor. This easy blackberry pie has a buttery oat flour crust and a berry filling that cooks into a jammy, irresistible layer of goodness.
Summer has arrived. It’s officially the time of year for neighborhood BBQs, pool parties, dining al-fresco, and delicious light and healthy dessert recipes! While I am typically partial to all things chocolate dessert, summertime is where I hit snooze and enjoy all the berry recipes in my life. Whether it’s my Raspberry Crumble Bars, Dairy-free Strawberry Cheesecake, Blueberry Crumble, or even my Skillet Cherry Crisp, I love taking in season summer fruit to create a dessert.
As a nutritionist, I’m always encouraging seasonal eating, and blackberries are one of the best summer picks. They’re packed with fiber and loaded with antioxidants. So of course, I had to turn them into a pie. And let me tell you, this one turned out even better than I hoped!
You won’t need fancy tools or hours in the kitchen. Just a handful of wholesome ingredients and a little kitchen confidence. Whether you’re new to homemade pies or already love baking, this recipe keeps it simple and stress-free.
What Makes This Pie a Summer Favorite
- Uses nutrient-packed blackberries
- Gluten-free and nut-free with a golden oat flour crust
- Naturally sweetened with maple syrup
- Comes together in under an hour
- Great for summer cookouts, family gatherings, or just because
Quick Tips for Pie Success
Feel free to swap blackberries with blueberries, raspberries, or cherries
Store leftovers in the fridge for easy slicing and a firm set
Keep the dough at room temperature for easy shaping
Use a 9-inch pie plate for the perfect fit
Photo Credit: All photos in this post were take by Loren at Sweet Rustic Bakes
Blackberry Pie (Gluten-Free)
Ingredients
For the crust:
- 4 cups oat flour*
- 2/3 cup arrowroot starch
- 1/2 tsp sea salt
- 1 cup unsalted butter, (cold and cut into small pieces)
- 2 large eggs
- 4 tbsp maple syrup
- 1-3 tbsp water, (if needed)
For the filling:
- 6 cups frozen or fresh blackberries
- 1/4 cup arrowroot starch
- 1/3 cup maple syrup
- 1/2 cup turbinado, palm or coconut sugar
- zest of 1 lemon
- pinch of sea salt
- 1 large egg, (optional for egg wash)
Instructions
For the pie crust
- This is a double recipe so that you can add a top layer, try a lattice design, or any cut out shapes that you prefer for the top! Combine the flours and salt in a large food processor. Pulse to combine. Now add in the cold chunks of butter, the eggs, and maple syrup. Continue to process until it forms a shaggy dough. If needed, add in 1 tbsp of water at a time.
- Place on a large plastic wrap and divide into 2 equal balls. Top one of the balls with another sheet of plastic wrap, and flatten to form a 12” circle. Remove the top piece of plastic wrap. Invert onto a 9” pie plate and crimp the edges. (See above blog post for more tips and tricks). Do not refrigerate the other piece for shapes. Alternatively, you can divide the ingredients in 2. Start with the first half for the bottom crust, and when you're ready for the top, make the rest of the dough to cut into.
- Preheat the oven to 350 degrees. Place a sheet of parchment paper over the pie crust and top with pie weights (can also use dried beans or even rice). Bake the pie crust for 10 minutes, remove from oven and set aside to cool.
For the filling and pie
- Add the blackberries, arrowroot, maple syrup, sugar, lemon zest, and salt to a large pot. Cook over medium heat, stirring frequently until the blackberry mixture begins to thicken (about 5-7 minutes). Remove from heat and let cool.
- Roll out the remaining dough and either use a pizza cutter to create a lattice design, or cook cutters to create shapes. You can also use this piece of pie crust to create a double crust.
- Preheat the oven to 375 degrees F. Once the blackberry mixture is cooled, pour into the baked crust. Top with cut out shapes, or the double crust. If doing the double crust, be sure to poke some slits in the top layer so it doesn’t bubble up and pop.
- If using the egg wash, gently whisk together the egg with a tbsp of water. Brush the mixture over the prepared crust and the edges. You can sprinkle with turbinado sugar or raw sugar.
- Transfer to the oven and bake for 40 minutes or until the crust is golden all over. If the pie seems to be browning quickly, you can also cover with foil.
- Let the pie cool completely before slicing and serving. Store in the fridge.
