Reviewed: Aug. 9, 2007

This was amazing! I added 1/2 cup of chocolate chips that was in another recipe since I could not decide which one to try. The combo of flavors was unusual & very good. This is not a "runny" fruit pie, very dense. Actually once it had totally cooled you could cut the pie slice, then pick up & eat it like you would a bar cookie or brownie! Thanks

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lgebski

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Reviewed: Aug. 5, 2007

This was such a great recipe. I wanted to make a pie, but did not want to go to the store so I used frozen berries I had. The pie was a mix of blackberries, raspberries, blueberries, and strawberries. It was a little "seedy" but still tasted wonderful. I loved the consistency and everything. Thanks for the great recipe.

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bolera

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Reviewed: Jul. 14, 2007

UMMMMMMMMMMMMMMMMMMMM, GOOD!

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michaela smelley

Cooking Level: Expert

Home Town: Augsburg, Bayern, Germany

Living In: Fort Hood, Texas, USA

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Reviewed: Jul. 8, 2007

Perfect pie!!! We just had this after dinner tonight. We picked the blackberries from the fence line running down the driveway. I followed the recipe exactly (but I used store bought frozen pie crusts) and it was absolutely delicious. First fruit pie I ever made and it was perfect. Thanks for the great recipe that made me feel good about myself! It's so cool to use ingredients from your yard to feed your family! The crust was perfect thanks to the great temp/time directions! Will use this every season!...Vanilla ice cream is the topper (literally)!

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Nickie M.

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Reviewed: Jul. 3, 2007

I left out the butter and it tasted wonderful.

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KICKS

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Jun. 28, 2007

I liked this recipe. The only problem I had with it was the part of putting milk on the crust. I don't know if I used too much milk but I had to bake it much longer than the time called for. I will probably make this again and use an egg white wash instead of milk and sugar.

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anna e

Cooking Level: Beginning

Home Town: Johnstown, Pennsylvania, USA

Living In: York, Pennsylvania, USA

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Reviewed: Jun. 13, 2007

Wow, wow, wow! I'm not a huge fan of blackberries, but we have a ton of them in our back yard this year, and my son and his friends love to pick them. I tried the blackberry IV recipe twice, with disappointing results. I decided to try this one instead, and it's GREAT. Not soupy, and the flavor was velvety, sweet, and just yummy. I used Pillsbury pie crusts, and I loved the bottom crust being extra tender and juicy, and the crispy upper crust. I did use foil around the edges of the pie so the crust didn't burn, and I mixed ALL the berries with the flour (oh, and I used 1/4 c. flour and 1/4 c.quick tapioca). Baked as directed--one yummy pie!

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PEGROOT

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Reviewed: Jun. 9, 2007

In august, my family goes blackberry picking. We always have one or more of these pies with vanilla ice cream! It is the best.

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indakitchen

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Reviewed: Jun. 5, 2007

I didn't find this pie as simple to make with frozen berries as it seems to be with fresh. I thought 3 of the 10-oz bags of blackberries would be fine - was about 4C, but ended up having to run to the store to get 2 more bags AND used a bag of wild blueberries I had in the fridge for more volume! Baked it in a pillsbury crust I had put inside a 9" glass dish. I mixed 1/2 C flour with about 1/2 C sugar and 1 tsp cinnamon; put 1/3 of that in the bottom of the pan, then mixed the rest with the berries (in batches because I didn't realize I didn't have enough berries until I had already put the first batch into the crust!). I cut out stars and put a big one in the center and lined the rim with little stars... should have been more careful because the points have broken off on quite a few! Don't attempt unless you're feeling quite patient :)

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ara

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Reviewed: Jun. 3, 2007

Good recipe. Made as written but found some of the juice very flour-y in the pie and yet still had a lot of juice that did not thicken at all (this was the juice that baked out of the berries in the oven). Was delicious though.

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Jenny

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Riverside, California, USA

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Reviewed: Dec. 1, 2006

This was WONDERFUL! I added a little more sugar, but we like a slightly more sweet than tart berry pie. Easy to put together, and it looked lovely. Thank you.

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Mrs_Mike

Cooking Level: Expert

Home Town: Anaheim, California, USA

Living In: Victorville, California, USA

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Reviewed: Oct. 29, 2006

Very good recipe. I took some tips from other reviewers and did 1/4 cup flour, 1/4 c tapioca and doubled the berries and added just a little extra sugar. Then I did the egg wash for the top crust and 2 Tbsp sugar. Came out perfect!!

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NY_GEMINI

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Reviewed: Sep. 4, 2006

Doesn't really need so much sugar on the top but it still earns 5 stars from me.

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lydiezmom

Cooking Level: Expert

Home Town: Bradford, Vermont, USA

Living In: Corinth, Vermont, USA

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Reviewed: Sep. 4, 2006

EXCELLENT!! I used it with the Best Ever Pie Crist on this site, and it was THE BEST I'VE EVER HAD! I was making two pies with these two recipes, and so I got messed up and accidentally doubled the flour and sugar in this recipe for one pie, but it still turned out delicious! I couldn't believe it...thank you for sharing!

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Natalie

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Reviewed: Aug. 29, 2006

I made this as directed except that I added extra berries in the top unsweetened layer. That should have made the filling thinner, but it was still too firm for me. I don't want the berries all running out the side, but I also don't want them standing up like a solid, which is what they did. I would make this again, but with half the flour.

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Reviewer:

APPLESPEARS

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Reviewed: Aug. 23, 2006

very easy and delicious pie recipe, especially if your a beginner

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windlecm

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Reviewed: Aug. 20, 2006

This is a good starting point, but I had to make several adjustments to get it right. I only put a third of the sugar on the crust, and that was more that enough. I wouldn't use milk on the crust EVER again. I will listen to my gut instinct next time and just use a wash of egg white, and only 2 Tblsp of sugar for the crust top. I put much more berries than called for, otherwise it would've been lacking berries and I can get a pie without enough berries from any baker/restaurant.

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princessmama

Cooking Level: Expert

Home Town: Diamond Bar, California, USA

Living In: Gardnerville, Nevada, USA

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Reviewed: Aug. 20, 2006

I baked this last night and we ate the last two slices this morning for breakfast. No ice cream or whipped cream necessary! It's a very simple recipe, and very good.

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Dawn-Faith

Cooking Level: Intermediate

Home Town: Mill Valley, California, USA

Living In: Vienna, Wien, Austria

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Reviewed: Aug. 13, 2006

This pie is great I have been making it for a couple of years now, I sometimes mix raspberries in with it and have also subsituted Splenda with the sugar and it still tastes just as good.

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