Reviewed: Sep. 26, 2011

My husband ate half the pie the night I made it. It was great.

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Reviewer:

Donna

Cooking Level: Intermediate

Reviewed: Aug. 27, 2011

I have two in the oven as I type this. Sixth one in three weeks! It was hard to scavenge the berries today as they are closing out, but loved this recipe so much I endured the suffering in 100 degree heat. Can't wait to dive into one of them. And no, I'm under 180 lb male. This recipe may ruin that:)

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Reviewer:

Clayman

Reviewed: Aug. 5, 2011

So easy, and tasty! When I took it out of the over I brushed the top with butter and sprinkled sugar on it. The pie was so pretty and the people I made it for raved about how good it was.

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Reviewer:

kekamomma

Reviewed: Jul. 30, 2011

Picked a bunch of ripe black berries and found this recipe. Big hit; really bursting with flavor!

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Reviewer:

Cheffster

Cooking Level: Intermediate

Living In: Plymouth, Massachusetts, USA

Reviewed: Jul. 3, 2011

I highly reccommend! I made this using fresh blackberries. I did cut back a bit on the sugar and the pie still had a wonderful flavor. I also used just a bit more flour to help with the thickness.

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Reviewer:

Lianne

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Reviewed: Jun. 30, 2011

This pie was delicious, made with 2 small changes did increase flour to 4 tbsp, and used 1/2 sugar and 1/2 splenda. Pie was not runny.husband picked the wild berries last night.

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Reviewer:

Sue

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Cooking Level: Expert

Home Town: Warwick, Rhode Island, USA

Living In: Mannington, West Virginia, USA

Reviewed: 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.

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Nov. 29, 2010

Using fresh blackberries is key and its fun to play around with the top crust. Came out delicious and beautiful.

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Reviewer:

danni

Cooking Level: Intermediate

Reviewed: Nov. 21, 2010

AMAZING. I brought this to a potluck of 7 people and it was literally gone within 5 minutes. People devoured it. I can't think of how it could be any better--perfect amount of sweetness and a little tartness. It was the favorite dish at the potluck. I will make this again as many times as I can!

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Reviewer:

Chanelnb

Reviewed: Oct. 14, 2010

This pie tasted AMAZING, I've been looking for a good blackberry pie recipe for some time now. My only change is use cornstarch to thicken, not flour. And I tacked on another tablespoon, so I used 4 tablespoons of cornstarch.

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