Reviewed: Nov. 8, 2009

This recipe is perfection. Sugar is not needed, but we did add a mixture of frozen berries to the blackberries for natural sweetness.

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capecodcook79

Cooking Level: Intermediate

Home Town: Barnstable, Massachusetts, USA

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Reviewed: Oct. 10, 2009

Excellent. I never made blackberry pie before and this was delicious, especially with no fail pie crust from this site

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Krista

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Reviewed: Oct. 9, 2009

We loved this pie. Great recipe.Definitely will do it again.

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heidi

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Reviewed: Sep. 6, 2009

This pie came out very good. Not at all runny as some people had suggested. My one complaint however was that after being cooked some of the flower mixture had not completely absorbed and was still visible. I used closer to 1/4 cup sugar than 1/2 cup sugar. I think 1/2 cup would have made it too sweet, but I don't like my pies very sweet.

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Cordelia

Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA

Living In: Portland, Oregon, USA

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Reviewed: Sep. 4, 2009

I am 16 and this was my first pie. It turned out great! I used frozen berries and like someone else said, increased the time to thirty minutes. I also added two teaspoons of lemon juice and a little extra sugar. It turned out wonderfully. I love this recipe.

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cammithebakergirl

Cooking Level: Beginning

Home Town: Manhattan, Kansas, USA

Living In: Yokota, Tokyo, Japan

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Reviewed: Aug. 31, 2009

Very good for a pie that sets quickly. You can eat it almost right out of the oven. And it is good warm. I hope it will be good cold tomorrow morning, too (pie for breakfast!). Followed recipe. You do get clumps of flour/sugar a bit (because the berries are so big?). That might be better w wild berries. If you have time overnight to let it set, make another recipe w less flour for pure berry flavour.

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OCTOVUS

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Reviewed: Aug. 31, 2009

Very good.

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Teresa

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Reviewed: Aug. 28, 2009

I made this recipe with an all butter crust, delicious! My whole family said this is the best blackberry pie ever! Very, very good:) It's so simple yet so tasty. This will be the recipe I will continue to use. Its so good there is no reason for me to look for another!

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Ceri

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Reviewed: Aug. 26, 2009

I have made this pie twice now and each time the top crust (I use Pillsbury premade) cracks and breaks. Otherwise, this is a delicious pie! It still eats just fine. :-)

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Karly

Cooking Level: Beginning

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Reviewed: Aug. 25, 2009

I made this pie twice with frsh picked blackberries. I made the crust homemade from a recipe froma different site.The first time I used fresh frozen blackberries and did not use all the blackberrie liquid once they thawed.I was in the beggining good but after I found it a little gummy. Second time I used the blackberries fresh was a little runny at first but a day to set and it was perfect.Especially great with vanilla ice cream. Yum!

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M&M

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Reviewed: Aug. 25, 2009

I used this recipe modified a little. I like the low sugar content. I pick my Blackberries very ripe so I don't need lots of sugar anyways. I subbed the flour with Tapioca and used half (1/4 cup) I also added a little lemon juice. It was great everyone said the sweetness was just right. I think others are not picking their berries ripe enough. I used 5 cups of black berries. Same amount of sugar.

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Scotti

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Reviewed: Aug. 25, 2009

It's a good BASIC recipe. the consistency is right. However, the flavor is lacking. It's very bland. I suggest adding some lemon (juice or zest) and some other spices (I actually added cinnamon, allspice, nutmeg, and cardamon). The taste definitely improved. BUT if you do add spices, make sure to only add a little bit, as to not over power the taste of the berries. But other than that, this is a great recipe!

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funbean

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Reviewed: Aug. 16, 2009

A great pie recipe! If you have never made a blackberry pie before and are looking for the perfect recipe to try use this one! My husband LOVED it, he told me I had better not change a thing! When you stir the flour and sugar with the berries make sure you stir until it is no longer white, lightly "smosh" the berries with your spoon if you have to. I used fresh berries and just enough milk on the crust to lightly dampen it and then just sprinkled it with about 1 tablespoon of sugar. Follow the recipe and you won't be sorry. Thanks for sharing this recipe!!

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Mkay3

Cooking Level: Intermediate

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Reviewed: Aug. 14, 2009

It was perfect, I just added a little lemon zest to mine and loved it. I was looking for orange zest but didn't have any oranges. I'm trying that on the next one.

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roseweed

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Reviewed: Aug. 12, 2009

i have made this pie 8 times now i love it its easy to make

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pieman

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Reviewed: Aug. 10, 2009

I got rave reviews on this one. My only suggestions would be to use just enough milk to brush the top--2 tablespoons is too much, as well as just enough sugar to dust the top--1/4 cup is too much. Otherwise, absolutely delicious. I used fresh berries from our backyard (added a bit more than the recipe calls for).

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JODI

Cooking Level: Intermediate

Home Town: Enon Valley, Pennsylvania, USA

Living In: Clinton, Pennsylvania, USA

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Reviewed: Aug. 6, 2009

Excellent recipe!!! I made this pie yesterday and it was fabulous!! I had trouble rolling out the dough for my top crust so instead of having a solid top crust I used a cookie cutter and pieced together a top crust. It turned out beautiful and very tatsy! :) Also, I used a 10 in. pie plate, added 2 extra cups of fresh blackberries, some extra sugar and 1/2 a lemon's juice. Great recipe :)

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Jezny

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Reviewed: Aug. 5, 2009

Very good!! I used this with 1c sugar instead of 1/2 cause I like my pie sweet! it turned out excellent!!

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Niven

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Reviewed: Aug. 2, 2009

When I defrosted the berries, I strained half the juice to prevent things from getting too juicy, turns out the pie needed it! Was slightly gummy from too much flour, but I think if I do this with regular fresh berries this would be great. Everyone loved it. Used with French pie crust from this site.

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