Reviewed: Jan. 10, 2009

This is a good berry pie recipe. I'm going to try it with raspberries next. I gave it four stars due to the changes I made. Firstly, I added lemon juice and zest from one lemon to bring out more of the berries' flavor. Secondly, I don't like double crust pies, so I made a single crust (see Laura's recipe: "No-roll Pie Crust II.") and scattered a crumble over the top. Finally, as other reviewers have noted, it needs to be baked at least 45 minutes. I have no idea how the other reviewers got by with 30 minutes! The pie was EXCELLENT.

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melanig

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Reviewed: Oct. 9, 2008

Great berry pie~ only my first try..Thanks...

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Holly :)

Cooking Level: Expert

Home Town: Spokane, Washington, USA

Living In: Woodland, Washington, USA

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Reviewed: Sep. 12, 2008

Excellent! My mother-in-law said it was "exactly right." :) Will make again. I did add a bit of lemon juice.

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heidigrex

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Reviewed: Jun. 23, 2008

Finally a blackberry pie recipe that holds together! I was so sick of the runny inside, the tapioca sure did the trick! Great flavor too!

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Tegan Lee

Cooking Level: Intermediate

Home Town: Folsom, California, USA

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Reviewed: May 12, 2008

Good basic recipe but the berries still ran (using instant tapioca) when the pie was warm, which is the best time to eat it! Once cooled it stayed together, though.

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Leah

Cooking Level: Intermediate

Home Town: Waukegan, Illinois, USA

Living In: Biloxi, Mississippi, USA

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Reviewed: Nov. 21, 2007

This is the best and easiest recipe! To make the pie thicker, add extra tapioca, just estimate the amount.

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Traci

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Reviewed: Jun. 27, 2007

I used tapioca - not the fast cooking kind so I literally had hard little pearls in the pie. I baked it about 45 minutes and had lots of juice for the tapioca to absorb but no luck. Maybe use one of those instant tapiocas or quick coooking kind? Sometimes it's the small details that get me (I don't keep many instant foods in my pantry and it backfires on me sometimes :-p ) You know though, it's hard to go wrong with sweet blackberries and pastry. I'll exclude the tapioca next time and go more traditional. (or buy instant tapioca?)

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foodaholic

Cooking Level: Expert

Home Town: Mcrae, Georgia, USA

Living In: San Jose, California, USA

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Reviewed: Jun. 13, 2007

I made this pie twice, and both times it was very runny. I tried another recipe on this site, and it was FABULOUS. I'm not sure why this one doesn't work for me, but it definitely doesn't.

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PEGROOT

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Reviewed: Jun. 8, 2007

It was certainly easy. I had to serve it while it was hot and it ran all over the plate. So, I'm trying it again and waiting to see if it sets up. It also needs more sugar! And, I agree with one of the other reviewers, I put the butter INSIDE the crust..it looks awful on the outside.

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ILA8030

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Reviewed: May 29, 2007

Wonderful! Finally, a fruit pie filling that doesn't all run out of the crust after you cut the first slice! My family, including in-laws, raved about this pie -- so you know I'll be making it again. Thanks!

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Rae-in-CA

Cooking Level: Intermediate

Home Town: Cupertino, California, USA

Living In: Concord, California, USA

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Reviewed: Feb. 18, 2007

This is the only blackberry pie recipe for me! Added a little lemon juice and cinnamon ~Perfect!

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jody1

Cooking Level: Expert

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Reviewed: Nov. 2, 2006

I just loved this recipe. I pick my own blackberries from our ranch and always in need of good blackberry recipes. I made this for a dinner party and the whole crowd was pleased! I did make a change however, used 2 table spoons of flour since I didn't have tapioca handy. It turned out great!!!

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Narae

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Reviewed: Oct. 30, 2006

This was a great recipe but it too way longer to cook than it says, and I would add more sugar next time- I used rozen berries and it was very tart. Great texture though and really good with ice cream!

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Freckles

Cooking Level: Intermediate

Living In: Steamboat Springs, Colorado, USA

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Reviewed: Aug. 21, 2006

crazy thing how my family loved this pie!

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Katie Bossa

Cooking Level: Expert

Home Town: Hennessey, Oklahoma, USA

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Reviewed: Aug. 20, 2006

This pie was great, but this was the first time I made it and it had small hard/crunchy seeds. This may be the way it is suppose to be, I would love to know. I was also cooking a Blueberry pie with it that turned out great, so maybe I just did it too long.

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Stacy D.

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Peoria, Arizona, USA

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Reviewed: Jul. 31, 2006

This pie was so easy to make and was so delicious! It only took about 2 minutes to throw together. The pie took longer to bake than what the recipe stated. If your blackberries are tart, I would suggest adding a little more sugar. Overall it was very very good!

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smartcooker

Cooking Level: Intermediate

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Reviewed: Jul. 22, 2006

this was so good, you had better make two.

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KLA2112

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

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Reviewed: Jul. 8, 2006

This is my favorite recipe for Blackberry pie. I often use Marionberries which are very similar to a blackberry. I double this recipe, put the butter under the crust not on top, use "Minute tapioca" and bake it in a 10 inch deep-dish glass Pyrex pieplate. It's done in 1 hour 15 minutes. PERFECTION!!

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Jenny

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Reviewed: Jan. 9, 2006

I'm not a big blackberry pie fan, but I made this for my dad because it is his favorite. I have never seen a dessert disappear on his plate so fast! He loved it, and now requests it all the time.

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LorieLou

Cooking Level: Intermediate

Home Town: Orting, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Aug. 20, 2004

This absolutely the best recipe for blackberry pie. I have also used it to make a combination berry pie of berries that I had in the deep freeze, red currants, blackberries, blueberries and raspberries. The tapioca held everything together. I use the medium small sized tapioca as pearl is too big. Excellent recipe. Many people think I am a gourmet baker.

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REIDON

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