My blackberry cobbler with pie crust is easy and delicious. My version of this old-fashioned Southern dessert calls for a top and bottom crust, along with one in the filling, the combination of crispy and soft textures making cobbler very unique. If you want to learn how to make traditional double or triple-crust blackberry cobbler with pie crust, keep reading!
Why Make Blackberry Cobbler with Pie Crust?
An Old-Fashioned Southern Dessert
Blackberries grow wild in the southern United States. Since they’re one of summer’s most plentiful fruits, it should be no surprise that blackberry cobbler is one of the most traditional southern desserts.
Although there are many ways to make blackberry cobbler, old-fashioned recipes call for using pie crust. Honestly, there’s nothing like the combination of crispy pie crust and juicy berry filling, especially when the filling is perfectly jellied and coats pieces of crust.
After seeing recipes such as Ms. Brenda Dee‘s video, Ms. Sandra of soulfodoqueet.net’s version, Chris from ChrisCook4u2’s take, and Ms. Tammy from Collard Valley Cooks’s recipe, I wanted to make my own. All of the recipes call for at least a top crust and dumplings, small pieces of pie dough inside of the filling, so I knew I wanted to use pie crust dumplings in my recipe in some form.
My Version: Triple-Crust Blackberry Cobbler
Although you can add small pieces of crust to the filling, I decided to give my cobbler a full top and bottom crust, along with a pie crust lattice inside the filling. With a crust inside the filling, this triple-crust blackberry cobbler would have a delicious combination of both crispy and soft crust in every bite.
Using Frozen Blackberries
I also decided to use frozen berries because high-quality fresh blackberries aren’t always available here in Chicago. As you can see, this recipe was shaping up to be not only delicious but also easy–a rare combination.
What Is The Best Pie Crust for Cobbler?
Whenever I make a dessert with crust, such as my peach cobbler with canned peaches and pie crust, I think the best pie crust is my oil and butter recipe because I think it’s the best of both worlds: enough butter to give it flavor, but not enough to overpower the filling.
However, the “best pie crust” is hotly debated. Some people like all-butter crusts, others oil-based, while some even prefer crust with shortening. Honestly, I think you can use whatever type of pie crust you want to make this blackberry cobbler–I know it’ll turn out great!
Can I Use a Storebought Crust?
Yes! Personally, I always make my own pie crust because, as with many things, I think homemade is best. However, if you want to use a storebought crust, I think your blackberry cobbler will still turn out delicious.
And best of all, you can follow the recipe exactly if you use a storebought crust such as Pillsbury or another brand. That’s what’s nice about this blackberry cobbler–it’s super versatile.
Blackberry Cobbler with Pie Crust Ingredients
My blackberry cobbler with pie crust recipe is easy because it has just a few ingredients:
Blackberries – 24 oz. Depending on where you look, this is anywhere from 3-5 cups. I used frozen blackberries, but if you can buy fresh blackberries sold by the ounce, buy 24 ounces.
Sugar – 1.5 cups white sugar.
Vanilla – 1 teaspoon–but now I recommend using 1.5 Tablespoon of lemon juice instead
Salt – ⅛ teaspoon
Water – ½ cup
Pie Crust – 2, 9-inch pie crusts, homemade or storebought
*Extra Sugar – 2 Tablespoons of extra sugar to sprinkle on top
For the Cornstarch Slurry:
Cornstarch – 4 Tablespoons (¼ cup).
Water – ½ cup water
Tools:
8×8 Casserole Dish – I usually make square cobblers, but you could use a 9-inch pie plate, too.
Pot – You’ll need a pot to cook the blackberry cobbler filling on the stove.
Wooden Spoon – To stir the filling as it cooks.
Sharp Knife – Use a sharp knife to cut the pie crust to fit the mold and to make strips.
Can I Make This a Double-Crust Blackberry Cobbler?
Yes! If the idea of adding small dumplings or a crust lattice inside the cobbler sounds like a bit too much of a good thing to you, you can definitely leave it out. If you follow the rest of the recipe exactly, you’ll have a delicious double-crust blackberry cobbler.
Can I Make This Cobbler with Fresh Berries?
Yes! You can definitely make this blackberry cobbler with pie crust using fresh berries instead of frozen. And best of all, you don’t have to modify the recipe: the only difference is that the berries might come to a boil in 2-3 minutes instead of 5. Other than that, the recipe stays the same.
How to Make Blackberry Cobbler with Pie Crust
Learning how to make my blackberry cobbler with pie crust recipe is easy. Just follow a few steps:
Prep the Berries (If Using Fresh)
Prep the berries before starting the recipe. If you’re using frozen berries, you don’t technically have to do anything–you can start cooking them from frozen. If you’re using fresh berries, wash and sort them, then set aside.
Prep the Pie Crust
The first real step in this easy blackberry cobbler recipe is prepping the pie crust. Fit one of the 9-inch pie crusts into the bottom of an 8×8 casserole dish for the bottom crust, then cut the second pie crust to fit the top. Refer to the video (from about 2:30-4:30) for specific directions.
Parbake the Bottom Pie Crust
Once the bottom crust is in the dish, poke the crust with a fork about 6-7 times and then bake the crust–empty–at 350F for 5 minutes. Prebaking the crust will help ensure the filling doesn’t make it soggy, and poking holes before baking will make it less likely for air bubbles to form. When the bottom crust is done parbaking, set it off to the side and move on to the next step.
Make the Blackberry Filling on the Stove
With the parbaked bottom crust off to the side, it’s now time to make the blackberry cobbler filling. Add the blackberries, sugar, ½ cup water, and salt to a large pot. Bring the mixture to a boil, stirring constantly so the berries don’t burn.
As stated above, there’s no need to thaw the berries if using frozen: they’ll thaw as they cook. The mixture will take longer to come to a boil if starting with frozen berries, but that’s the only difference.
Once the blackberries come to a boil, continue cooking them on medium heat for 10 minutes, stirring occasionally.
Add the Cornstarch Slurry
After boiling the berries for 10 minutes, it’s time to add the cornstarch slurry. Add the 4 Tablespoons of cornstarch to the other ½ cup of water, mix thoroughly, then add the slurry to the berries.
In the video I turned off the heat before adding the slurry, but you don’t have to–you can add the slurry while the heat is still on. Stir the filling until it starts to thicken–30 seconds max. Once the cornstarch slurry thickens the filling, turn off the heat and set the filling aside.
Add the Vanilla Extract
Now that the heat is turned off, add the vanilla extract. It’s best to add the vanilla after turning off the heat so you don’t burn off the vanilla flavor.
Cut the Excess Pie Crust into Strips
Although I added small pieces of pie crust to the filling in my blackberry cobbler with dumplings recipe, this time I did something different. Since I wanted the pieces of soft, dumpling-like crust evenly distributed throughout the cobbler, I decided to turn this recipe into a triple-crust cobbler by putting a pie crust lattice inside the cobbler.
So, with the filling off to the side, I took the excess crust that I cut off from the bottom and top crusts and used it to make strips. I made the strips about 1 inch wide, roughly.
Pour ½ of the Filling Into the Dish
With the blackberry filling off to the side and strips of pie crust cut for the lattice, start assembling the cobbler by pouring in ½ of the filling.
Lay in the Strips of Crust for the Lattice
In order to have plenty of soft, dumpling-like crust inside of the cobbler, lay strips of pie crust on top of the filling to form a lattice. Don’t worry about weaving them together: just lay strips one way, then lay strips the other way, spacing them about the width of one strip apart. Refer to the video (about 13:15-14:15) if you need a visual.
Can I Use a Solid Crust in the Middle Instead of a Lattice?
Yes, but I wouldn’t recommend it. You would need another pie crust (3 total) which would have to be cut to fit the 8×8 casserole dish. Along with what was cut off the other 2 crusts, there’d be a lot of wasted crust.
Also, in my opinion, I think a solid middle crust would be “too much of a good thing.” That’s why I recommend a solid bottom, solid top, and lattice middle for this triple-crust blackberry cobbler.
Add the Rest of the Filling
Once the strips for the lattice are laid on top of the first half of the filling, pour over the rest of the blackberry filling.
Put on the Top Pie Crust
Now that all of the filling is poured into the dish, it’s time to put on the top crust. If you have already cut the second crust to fit the top of the cobbler, this step should be a breeze.
Cut Slits in the Top Crust
It’s important to cut slits in the top crust before putting the cobbler in the oven. As the cobbler bakes in the oven, the filling will start to heat up and produce steam; so, be sure to give the steam a way to escape. If not, you’ll end up with a domed crust that won’t look very appealing.
Sprinkle on Extra Sugar
I highly recommend sprinkling 2 Tablespoons of white sugar on top of the cobbler before putting it in the oven. The extra bit of sweetness and crunch is a niche touch.
Bake
Bake the cobbler at 350F, uncovered, for 50 minutes. As always, I recommend placing the cobbler on a pizza pan or baking sheet in case it boils over: you don’t want to have to clean up a mess on the bottom of your oven.
Cool
I recommend cooling the cobbler for at least 30 minutes before cutting it in so that the juices can thicken up: if you cut it too soon, the filling will be very runny.
Serve
Serve your blackberry cobbler!
Easy Blackberry Cobbler with Pie Crust Recipe FAQ’s
How Many Servings Does this Recipe Make?
Although it depends on how big the portions are, this easy blackberry cobbler with pie crust recipe makes 9 “generous yet sensible” servings. Cut the 8×8 cobbler into equal portions by making 2 end-end cuts from top to bottom and 2 more cuts from left to right.
How to Serve Blackberry Cobbler with Pie Crust
Although this cobbler is great plain, consider serving it with:
Ice Cream – Vanilla ice cream and fruit cobbler is a classic for a reason–it’s amazing!
Whipped Cream – If you need a recipe, my easy whipped cream recipe is delicious.
Cool Whip – Some people prefer whipped topping–if so, put some on this dessert.
Evaporated Milk – A bit of dairy drizzle over a slice can tone down the bitterness from the seeds.
How to Store Blackberry Cobbler with Pie Crust
Store blackberry cobbler with pie crust in the refrigerator, uncovered. I recommend uncovered so that you don’t trap in the moisture and make the crust soggy.
How Long Does Blackberry Cobbler Last In the Fridge??
If kept in the refrigerator, uncovered, blackberry cobbler should be good for 2-3 days. After the third day, the moisture in the filling will start making the pie crust soggy.
Can You Freeze Blackberry Cobbler?
Yes, but I wouldn’t. If you want to freeze blackberry cobbler with pie crust, cut it into individual portions, wrap the servings in plastic wrap, then freeze: the cobbler should keep for 2-3 months.
However, although it’s possible to freeze this cobbler, I wouldn’t recommend it since freezing and then thawing baked pie crust tends to make it soggy. If you want to freeze the cobbler, I recommend freezing it unbaked in a disposable aluminum pan so you can take it right from the freezer to the oven.
Can You Make Blackberry Cobbler with Pie Crust Ahead of Time?
Yes! You can definitely make this cobbler the night or day before. However, I wouldn’t make it much more than 24 hours in advance since after about 72 hours, the juicy filling will start making the crust soggy.
How Long To Cook Blackberries for Cobbler Filling?
After bringing the blackberries (fresh or frozen) to a boil, continue cooking the berries, sugar,
Do I Have to Cook the Filling on the Stove?
Yes. Although it’s probably possible to make this blackberry cobbler with pie crust without cooking the filling on the stove, I wouldn’t recommend it. As I found in my blackberry pie with frozen blackberries recipes,
How Long Do You Cook a Blackberry Cobbler with Pie Crust?
In addition to cooking the filling for 10 minutes on medium heat, the cobbler bakes at 350F, uncovered, for 50 minutes. It may be done in 45 minutes, so I would check it then.
How Long To Let Blackberry Cobbler with Pie Crust Cool?
In the video, I let my old-fashioned blackberry cobbler with pie crust cool for 30 minutes before serving so that the juices in the filling could thicken up again. If you want to serve it hot from the oven, you can–but be aware that it will be soup and runny inside.
Can I Use Flour to Thicken the Filling?
Yes! If you want to substitute flour for cornstarch, use ½ cup of flour (flour is a weaker thickener than cornstarch, so you need more). However, I wouldn’t recommend using flour since tends to make liquids cloudy and it affects the flavor much more than cornstarch.
Why Is My Blackberry Cobbler Filling Runny?
If your southern blackberry cobbler with pie crust’s filling is runny, here are a few reasons why:
Not Enough Thickener – Did you use enough cornstarch (or flour if substituting)?
Cornstarch Was Overcooked – Overcooking cornstarch can cause it to lose its thickening power. After adding the slurry to the berries, did you continue cooking the filling for an extended period of time?
Can You Use Vanilla Flavoring In Blackberry Cobbler?
Yes! I used 1 teaspoon of vanilla extract in this blackberry cobbler with pie crust recipe.
Can You Make this Blackberry Cobbler with Pie Crust in a Pie Plate?
Yes! Although I usually make circular pies and square cobblers, you can definitely use a 9-inch pie plate to make this recipe if that’s all you have.
Tips for Working with Pie Crust
If you’re new to making cobblers with pie crust, here are a few tips to make it a bit easier:
Use Wax/Parchment Paper – If rolling out a homemade crust, roll it out between wax or parchment paper: that makes transferring it from the counter to the cobbler a lot easier.
Cut with a Sharp Knife – A sharp knife makes cutting the crust to fit the 8×8 casserole or into strips a lot easier.
Keep it Cold – Cold crust is a lot easier to work with, so keep it in the refrigerator until you’re ready to use it.
How to Keep the Bottom Crust from Getting Soggy
If you’re worried about the bottom of your cobbler being soggy, here are a few tips:
Parbake the Bottom – As explained above, partially-baking the bottom crust for 5 minutes helps to seal it so it doesn’t get soggy from the juicy filling.
Bake on a Sheet – According to an AmericasTestKitchen article on tips for preventing soggy pies, baking a pie on a preheated cookie sheet helps keep the bottom from getting soggy. While I’ve never baked a cobbler on a preheated sheet, I think baking the cobbler on a pizza pan or cookie sheet, even if not preheated, would probably help, too.
A Chef’s Review
I really liked how my old-fashioned blackberry cobbler with pie crust recipe turned out. The sweet and tart filling was delicious, especially with the touch of vanilla extract. The filling was thickened yet still juicy, exactly what you’d expect from a southern cobbler.
I liked the triple pie crust as well: the bottom and top crusts were crispy while the inside lattice was soft, giving this dessert a great combination in textures. Together with the juicy filling, this cobbler is perfect for people who like texture.
Although this recipe does require a bit of time and effort, it’s well worth it. If you’re looking for the perfect blackberry cobbler with pie crust recipe with step-by-step directions, this is for you. My version is full of old-fashioned color, flavor, and texture, so I know you’ll love it.
Possible Changes to the Recipe
Although I thought my easy blackberry cobbler with pie crust recipe turned out great, possible changes include:
Lemon Juice – When I remade this recipe the following year, I replaced the 1 teaspoon of vanilla extract with 1.5 Tablespoons of freshly-squeezed lemon juice. Some people may disagree, but I think that the lemon juice was superior.
Lattice Top – Instead of a solid top, adding a lattice would give the cobbler an even more old-fashioned, country look.
Brown Sugar – Replacing some of the white sugar in the filling with light brown sugar, as well as using 1 Tablespoon of white and 1 Tablespoon of light brown sugar for the sprinkle on the top, would be a good way to add more flavor.
Old-Fashioned Blackberry Cobbler with Pie Crust Recipe Variations
If you want to put a twist on this cobbler, you might want to try:
Double Crust – Leaving out the dumplings and interior crust would make this more like a pie.
Cast Iron Skillet – Making this cobbler in a cast iron skillet would make the crust extra crispy.
More Blackberry Cobbler Recipes
If you liked this blackberry cobbler recipe, here are some other versions you might like:
Blackberry Cobbler with Dumplings – Adding small pieces of dough to the filling is very southern.
3-Ingredient Blackberry Dump Cake – If you want an easy dessert for a crowd, this is it.
Seedless Blackberry Cobbler – If you don’t want seeds getting stuck in your teeth, this recipe is for you.
Other Cobbler with Pie Crust Recipes
There’s nothing like an old-fashioned fruit cobbler with pie crust. Here are some recipes to try:
Apple Cobbler with Pie Crust – This southern-style cobbler has a lattice top and dumplings.
Peach Cobbler with Canned Peaches and Pie Crust – Spices enhance the flavor of the peaches.
Easy Blackberry Cobbler with Pie Crust Recipe Directions
Easy Blackberry Cobbler
Ingredients
- 1 8 x 8 casserole dish (NOTE: Although I included a bottom crust, next time, I will not include a bottom: just a top crust with dumplings inside of the cobbler)
- 2 9-inch pie crusts
- 24 ounces frozen blackberries (680 grams)
- 1 1/2 cups white sugar (315 grams)
- 4 Tablespoons cornstarch (40 grams)
- 1 teaspoon vanilla (NOTE: If I redo this recipe, I will replace this with 1 Tablespoon of lemon juice)
- 1/8 teaspoon salt
- 1 cup of water
- *2 Tablespoons of white sugar to sprinkle on top
Instructions
- If using a bottom crust: cut 1 of the pie crusts to fit the bottom of an 8 x 8 casserole dish. Prick with fork, and bake at 350 F for 5 minutes.
- Bring blackberries, sugar, and 1/2 cup of water to a boil, and boil on medium heat for 10 minutes. Turn off heat.
- Add cornstarch to remaining 1/2 cup of water to create a slurry
- Add cornstarch slurry to blackberries. No need to boil slurry since berries will boil inside cobbler while baking.
- Add 1/2 of berries to casserole dish (which may or may not have a bottom crust).
- If using a top crust, cut it to fit the 8 x 8 casserole dish.
- Use the remaining dough, along with the remaining dough from the bottom, to cut lattice strips.
- Put pie crust strips on top of berries, forming a lattice.
- Add remaining half of berries to cobbler.
- Put on the top crust, cut air slits, and sprinkle with sugar.
- Bake at 350 F for 50 minutes.
YouTube Video
Be sure to watch my video tutorial, too:
Links
SoulFoodQueen.Net’s YouTube Channel:
https://www.youtube.com/channel/UCRs75NWNJ2B6Jd3TPy7PTLA
Collard Valley Cooks YouTube Channel:
https://www.youtube.com/channel/UCm99dyZUE7Oa6Lm9-wZVlcg
ChrisCook4u2’s Channel: https://www.youtube.com/channel/UChZ0yXxxtr1nIlZdb6Txh8g
Ms. Brenda Dee’s Channel:
https://www.youtube.com/channel/UCCjlEb48HWygvvzBjh0HT9A
