Blackberry Pie III Recipe -
Blackberry Pie III Recipe

Blackberry Pie III

Recipe by  

"Blackberries are plentiful where I am, and they taste great. Here is a recipe for such a pie. The pioneers thought that blackberries were a weed. Gradually it came into cookbooks for medicinal purposes - blackberry syrup for cholera and summer complaint. This nuisance became very popular, and the berry is unique and very tasty."

+ Recipe Box + Shopping List + Menu Print


  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Line a 9 inch pie pan with half the pastry. Save remaining pastry for top crust. Chill both while preparing the blackberries.
  3. Combine berries, flour, sugar, and lemon juice. Spoon into pie shell, and dot with butter or margarine. Cover with top crust, and slash in several places.
  4. Bake for 15 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking for 35 to 40 minutes, or until browned.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Sep 25, 2006

Complete success first time with company. One guest ate half the pie himself. I added 1 more tblespn of flour and used Splenda instead of real sugar. I used wild fresh picked, that morning berries. Extremely easy to make with great results. Thank you.

Most Helpful Critical Review
May 19, 2011

To use an old saying very loosely, this pie was not my "finest hour." Short on flavor and the consistency undesirable. Also, I used the 450 degree temperature against my better judgment and wished I had just stuck with my usual 375 - it was too hot. The crust set nicely, but browned too quickly, even tho' I had the pie in the lower third of the oven. I think it impacted the filling negatively as well. Not a fan of this one at all.

Jul 09, 2006

Wonderfully simple and very tasty recipe. Only change was that I needed to bake it longer than the stated time.

Nov 13, 2003

This pie has a great taste - just the right combination of sweet and tart. (I used wild berries.) The lemon juice adds a zing - but it doesn't taste lemony. It was pretty runny, though. More like a cobbler. Maybe my berries were extra juicy. I'll increase the flour by 1/3 the next time. Also, the edges burned quickly at 450 degrees. I may either bake it all at one temp - or at 400 for the first period instead of 450. But overall...a very nice pie.

Jul 19, 2005

I made this pie for my boyfriend for his birthday last year, and it nearly brought him to tears. Seriously, it's that good. And he's a tough critic. He even thought that the super-cheap Safeway frozen pie crust was of my own creation. The only thing I did differently was that I substituted Earth Balance (butter substitute) for the butter. I really do think that Earth Balance makes everything taste better, so dotting the pie crust AND the fruit with melted EB makes a difference. I highly recommend this recipe. It's so easy too! Carol, you rule!

Jul 09, 2008

Recently picked blackberries for the first time and my family begged for a pie. One problem...I had never made a pie before. I checked on this wonderful site and found this very simple and well-rated recipe. We were not disappointed. The pie turned out delicious. I did add an additional tablespoon of flour b/c of others claiming their pie was too runny. It was perfect! Thank you for an easy, yet tasty, recipe.

Oct 18, 2004

This recipe is incredibly easy. Mine didn't turn out as tasty as I'd hoped, but I think that was due more to the wild blackberries I used. If you're mixing the filling and it seems too thin, it probably is (as mine was). Add more flour.

May 24, 2008

I've made this recipe quite a few times and it always turns out spectacular. The pie never seems to last more than a day..two at the most and it's only me and my husband. We can't stop eating it. I usually eyeball the ingredients(adding a little more flour if the berries are fresh and extra juicy) I also use Splenda instead of sugar. I've always used the Pillsbury pie dough (very easy) and the only thing I do differently is to wash the top with a little half and half and sprinkle with brown sugar (a little more that a tsp) over the top crust. I've also used a mixture of frozen berries (sometimes assorted) with fresh if I come up short on the amount needed to fill the pie tin. Always turns out perfect! This is a keeper!


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 379 kcal
  • 19%
  • Carbohydrates
  • 54.8 g
  • 18%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 16.8 g
  • 26%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 245 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Blackberry and Blueberry Pie

See how to make a sweet and tart, two-berry pie from scratch.

Blackberry Pie I

See how to make a simple pie using fresh or frozen blackberries.

Grandma's Fresh Blackberry Pie

What's cooking in Portland? Sarah's grandma’s juicy blackberry pie.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States