Reviewed: Oct. 21, 2009

No additions needed, this was very enjoyable. sweet and tart. I added raspberries a couple times as well...

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timhensonjr

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Reviewed: Sep. 19, 2009

Very good recipe! I love the combination of blueberries and blackberries.

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jenbrown

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Reviewed: Aug. 21, 2009

I have been making this pie for 6 years. Can't beleive I haven't written a review before now! I am a lazy cook and use refrigerated pie crusts. If I use fresh berries I follow the recipe as stated, but if I use a combination of fresh and frozen berries I increase the flour to 1/2 cup. If I use all frozen berries I use 1/2 cup plus and extra tablespoon. Everone loves this pie!!

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Momsy

Home Town: Seattle, Washington, USA

Living In: Burien, Washington, USA

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Reviewed: Aug. 9, 2009

Great recipe! The pie tasted amazing and didn't take long to prepare. We were out of shortening, so used butter instead--worked just fine! Thanks for the recipe!

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benderb

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Reviewed: Jun. 11, 2009

This pie is scrumptious! The combo of berries is so good! I am a I am not such a great baker, but this recipe was easy enough that it came out great! I took others advice and added some cornstarch to thicken the sauce. I will make this over and over!

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ashleyknippers

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Reviewed: Oct. 26, 2008

This pie was just okay. It had nice flavor, but the crust could have been flakier and, as another reviewer mentioned, it became a bit mushy - did not hold up well for left overs.

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chefsazy

Cooking Level: Expert

Home Town: Granada Hills, California, USA

Living In: Highlands Ranch, Colorado, USA

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Reviewed: Oct. 24, 2008

Not my favorite pie. The blackberry seeds drove me crazy. it tastes pretty good, but i wasn't really blown away.

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Jenni

Cooking Level: Intermediate

Living In: Hixson, Tennessee, USA

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Reviewed: Aug. 20, 2008

Didn't care for it at all. I ended up adding an extra 2 tablespoons of cornstarch and it didn't do anything but leave a powdery taste on the blueberries. Not to mention after 45 minutes of baking the crust came out slightly uncooked and the blackberries had liquified. My first slice was a few hours after it had cooked and it still tasted good (Would've actually rated this a 3 had I not been too lazy to post here until morning ) even though it was really runny but after letting it sit overnight the bottom crust became unbelievably mushy and I started to taste the cornstarch.

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Andrew K.

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Aug. 16, 2008

Had fresh blueberries but my blackberries were frozen so I added a little more flour to ensure it wasn't runny. Perfect consistency! Amazing recipe, quick to prepare and the crust is delicious!

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AUSTINS

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Reviewed: Aug. 9, 2008

This was a delightful recipe. My family had just been blackberry picking and I was tired of making the same types of things over and over. I opted not to make the crust for the pie and instead used a frozen roll-out pie crust. Because I only had one, I found the Crumb Topping for Pies recipe by Jakesdelights and added that to the top. I cooked for 35 minutes and the topping got a little too dark. Next time, I'll probably check it after 30 minutes. Because the crumb topping has brown sugar in it, I might also reduce the amount of sugar in the filling as it was very sweet.

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KSHUCK

Cooking Level: Intermediate

Home Town: Saint Peters, Missouri, USA

Living In: Klamath Falls, Oregon, USA

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Reviewed: Jul. 27, 2008

Thank you for this great recipe! I just baked this pie today. I used a store bought crust, omitted the butter and added 1 Tbsp. corn startch as recommended by other reviewers. I made an egg wash of: egg white, a small amount of yolk and a small amount of cold water - beat it until slightly frothy then brush on top of the pie. I also sprinkled some sugar over top of the wash. When the pie was in 20 minutes, the edges were already golden brown so I covered them with foil. There was some filling seepage but the pie was still so pretty that I had to take a picture and upload. I will definitely be using this recipe again.

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BuddGurl

Cooking Level: Expert

Home Town: Macomb, Michigan, USA

Living In: Goshen, New York, USA

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Reviewed: Jul. 22, 2008

Excellent.

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amoramor

Cooking Level: Intermediate

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Reviewed: Jul. 6, 2008

I followed the recipe as is. The recipe for the crust was half the amount that I needed; it was only enough for the bottom crust. I gave this 4 stars because my boyfriend thought that there was too much cinnamon and not enough tartness. Overall though a good pie! Next time I would just use half the amount of cinnamon called for.

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Neeley

Home Town: Houston, Texas, USA

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Reviewed: Jun. 22, 2008

This recipe is so good that it actually inspired me to become a member so that I could review it! I used a cheater crust, so I can't review that, but the filling was phenominal. I did add the cornstarch (3 TBS) so the filling wouldn't be too runny, but other than that didn't change a thing! We had six people over for lunch and ended with one tiny sliver of pie left. Two people actually went back for seconds! Thanks for sharing!

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kevnmel

Cooking Level: Expert

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Reviewed: Jun. 17, 2008

Good, not great. Needs something to put it over the top!

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Missteree

Cooking Level: Expert

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Reviewed: Jun. 15, 2008

I wish I could give it 3.5 but it's not an option. I used a different crust recipe so I can't judge that, but as for the filling, it was much to runny! I brought this too a bbq and some said it tasted like the cinnamon overpowered the fruit.

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katybee

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Jun. 7, 2008

I don't eat pies, I just make them, but everyone LOVED this pie.

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kasha

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Reviewed: May 5, 2008

delicious! Made my subsitutions. I used a frozen blueberry, blackberry, raspberry mix, and then added some fresh strawberries. I used splenda and also added some cornstarch via other users. Also added some extra cinnamon because I love it. I also used the French Pastry pie crust recipe on this site, which was wonderful. very flaky and suited the pie. will definitely make this pie again!

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Laura

Cooking Level: Beginning

Home Town: Torrance, California, USA

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Reviewed: Feb. 3, 2008

this was good, but if you are looking to please a blueberry pie lover don't make this pie. My b/f wanted a blueberry pie and I thought I would spice it up with this recipe. He was disappointed - I think mainly because of the seeds in the blackberries. Or maybe just because it didnt taste like blueberry pie.

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NLCHIPMAN

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Reviewed: Jan. 16, 2008

I was lucky enough to find fresh berries on sale in January, so I made this pie for my fiance for his birthday instead of cake. I used Pillsbury crusts from the refrigerator case, but otherwise made the recipe as written. Very very tasty! The amount of filling was just right and we didn't notice that it was runny. I've been able to cut slice after slice and the berries/filling stay in place. A+!

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