Reviewed: Jul. 5, 2004

This was really a good pie- i added a bit more sugar than it called for since the berries i bought were a bit sharp

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Reviewed: Jul. 4, 2004

My wife does not like blackberry pie but she loved this recipe. I am making it again for the second time as it is so good and blackberries are in season.

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SHOENAILS

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Reviewed: Jul. 2, 2004

The best part about this was how easy it was. I made it with Marie Callendar's store bought pie crust, threw in a few blueberries to make it extra fruity and it was ready in no time. One suggetion, go easy on the milk on the top crust, the crust got weighed down a bit. Overall, very tast.

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JULIEP

Cooking Level: Expert

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Reviewed: Jun. 30, 2004

I think this recipe is pretty good. I made it the first time following the recipe to a t but added fresh rasberrys to it along with the blackberries. That didn't taste so good, then the second time I did everything the same except i ommited the flour to the mixture (I found that it sucked up all the juices)and didn't sprinkle sugar on top and then it came out good. Thanks for sharing. Will make it again.

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Jean Tagliere

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: May 10, 2004

I followed this recipe to the letter and it was fantastic! A great pie for only a little effort. I'll definitely make this one again!

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LINNER97

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Reviewed: May 4, 2004

This pie was just plain awesome! I bought 2 pillsbury deep dish crusts because I had slightly more than 4 cups of blackberries. I followed the recipe except for adding maybe a tablespoon of butter to dot the top of the fruit with. I also didn't quite use the entire 1/4 cup of sugar on the top of the pie. The consistency came out perfectly and the sweetness of the filling was just right. Now I can do something else with the abundance of fresh blackberries I have besides cobbler!

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pennywham

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Reviewed: Feb. 29, 2004

Mmmm Mmmm good. I followed the suggestion of other reviewers and brushed the bottom crust with egg before adding filling. I also squeezed a bit of lemon over the filling and dotted with butter. On one occasion I used Splenda instead of sugar and that turned out good as well.

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SPICYCAT

Cooking Level: Expert

Home Town: Central Point, Oregon, USA

Living In: Sandy, Oregon, USA

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Reviewed: Feb. 12, 2004

Delicious. I made it twice in a week with freshly picked blackberries. I used the Oil Pie Crust recipe submitted by Donna - I would suggest making perhaps 2 batches of the dough though. Such a great pie. Fabulous with vanilla icecream.

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TWEENZ

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Reviewed: Jan. 5, 2004

I made this blackberry pie today,useing frozen berries.I was amazed at how easy it was to put together and it called for such few ingredients.The results:ABSOLUTELY DELICIOUS!Next time I make it, I will be sure and have some vanilla ice cream to put on top of it.

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MARGUERITA1

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Reviewed: Dec. 23, 2003

very easy to make, and very good i used egg on top crust instead of milk however.

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BADGER35803

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Reviewed: Nov. 26, 2003

I made this pie for my family and friends and they said it was the best berry pie they had ever eaten! Plus it was so easy to make I kept thinking I was missing something. :)

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JELLYPEANUT

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Reviewed: Oct. 13, 2003

This is a great recipe! We just moved to Orcas Island in the San Juans this summer and I wasn't sure what to do with all the blackberries my kids kept bringing home....so we ate a lot of pies! They also went to the school bake sale and were a hit, even though people have been making Blackberry Pie forever here! Thanks, I felt like an "Islander"!!!

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kathysonisland

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Reviewed: Sep. 23, 2003

Fantastic! I followed others' advice here and applied egg to the bottom crust. I also brushed egg on top with a sprinkle of sugar. My friends loved this so much that we used store-bought crusts and made pies all day, when blackberries were fresh and inexpensive.

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MAMAVIRA

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Reviewed: Sep. 16, 2003

Wonderful! Next time i will use an extra cup of berries to add to the height, it was kind of flat :) But the flavor was wonderful!

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bhappe

Cooking Level: Expert

Living In: Beaverton, Oregon, USA

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Reviewed: Sep. 7, 2003

My husband is a light breakfast eater and just had two pieces of this with his coffee! It was AWESOME. Just the right amount of flour- it was firm and not runny. We used fresh blackberries from our yard which usually go to waste and will make this often!

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CHRIS730

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Reviewed: Aug. 26, 2003

Very good! I am not usually very fond of berry pies, but I liked this. Made with berries we picked near our house. I made one, had a piece, and sent the rest of the pie to work with my husband. It got rave reviews. I liked it so much, I made another one the same day! I did reduce the amount of milk brushed on top, to about half of what the recipe called for (the first one I made was too moist on top). I used the Oil Pie Crust recipe submitted by Donna. Thanks!

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COOKIN LADY

Cooking Level: Expert

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Reviewed: Aug. 4, 2003

This pie was good - I used frozen blackberries and that could be why it was not as good as I excpected. My pie was too stiff - so next time I will use less flour or substitute tapioca. Also I will add more sugar next time - maybe 3/4 cup instead of just 1/2. I may also take one of the other reviewer's advice and add a little lemon juice. Overall a good basic recipe you can work with.

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Debby Allen

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Reviewed: Aug. 2, 2003

What a great recipe. My husband loves to pick the berries in our garden. He wanted a quick easy recipe, and this one was it. He was thrilled.

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SLATEMOM

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Reviewed: Aug. 1, 2003

So Yummy!! I have never made a pie before and this was so good. It held it's shape and wasn't runny. One thing I did wrong was didn't let it cool quite enough before cutting which made it run on the initial cut. But after it cooled, it was perfect. Tastes awesome with Vanilla ice cream.

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KAREN-77

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Apr. 22, 2003

Wonderful pie. My sister-in-law, THE pie maker in the family, raved and asked me for the recipe. I used the Pie Crust recipe submitted by Brenda for the crust. To keep the cost down, I used half fresh berries and half frozen. The pie sliced beautifully and didn't ooze one bit. I recommend serving it warm with a scoop of ice cream, as Michelle states. GREAT!

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SUPERKLUTZ

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