Recipe by Carol
"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."
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pastry for a 9 inch double crust pie
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.
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.
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.
Wonderfully simple and very tasty recipe. Only change was that I needed to bake it longer than the stated time.
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!
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Blackberry Pie III
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 151
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