Reviewed: Aug. 30, 2009

I followed the recipe exactly except I added about a cup of sliced strawberries to it. It was delicious!!!! The pie only lasted about an hour. Great recipe!

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Laura

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Reviewed: Aug. 24, 2009

OMG, I nearly fainted when I heard from my husband of 43 years, for the first time, "that was the best pie I've ever had in my life!" He rarely compliments but never this effusively. And I have to concur...likely the best I've ever made. I did use 1-1/4 cups sugar, the 1/2 cup flour plus 2 Tbsp. cornstarch - since so many said it was runny. And it turned out perfect! Not a bit runny. I added 1/4 tsp. nutmeg and 1 tsp. cinnamon as well. Will be making this winner again!!

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SONGDANCING

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Reviewed: Aug. 3, 2009

After picking fresh blackberries and enduring all of the thorn scratches, you definitely want to use the blackberries to their fullest! This recipe made fresh picked blackberries into a delicious pie..not too sour and not too sweet!

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teachmath2012

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Reviewed: Jul. 22, 2009

This recipe was AWSOME!!! I baked 2 pies today. It was so easy to make and just down right delicious. Im sure I will be making more of these this season.

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Kim

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Reviewed: Jul. 12, 2009

First timers (like me) here are my tips: -line the bottom of the oven! it spills! -use fresh berries, or thawed berries NO SUGAR ADDED (otherwise it will be too sweet) -add 1/2 envelope of unflavored gelatin to the berries before you add the dry ingredients mixture. Coat well so that gelatin dissolves with the fruit juice. Then proceed as indicated. -I baked it 30 min at 375F, then 35 min at 400F. I recommend using a glass pie baking dish, so that you can see if the bottom crust is browned. -DO let it cool to room temperature! Otherwise it will be runny and very hard to serve, no matter how much gelatin or corn starch or whatever you use. Resist the temptation! I LOVED IT, LOVED IT, LOVED IT!!! (my guests did, too!)

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pipin

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Reviewed: May 5, 2009

I really enjoyed this pie. My filling ended up runny, but I'm sure that can be remedied by adding a bit more flour or a bit of corn starch next time. It was easy to make and nice when served with a dollop of homemade whipped cream.

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followthebeat

Cooking Level: Intermediate

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Reviewed: Apr. 6, 2009

Wonderful and compliments the flavors of the blackberrys without being too sweet or too tart. Delicious a la mode or by itself. This recipe was a sinch to follow and the finished product is sensational!

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Stevanilla

Cooking Level: Intermediate

Living In: Asheville, North Carolina, USA

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Reviewed: Mar. 30, 2009

I am not a pie person, but my boyfriends family is. So after looking at a few recipes I decided to try this one. I was a little nervous since I have never baked a pie before, and was taking it to my boyfriends parents house for Sunday dinner. And well, I thought it was the best blackberry pie I have ever tasted, my boyfriend liked it to, in fact he liked it so much he boxed up the pie before asking it others wanted seconds.

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Dancing Queen

Cooking Level: Intermediate

Home Town: Hanford, California, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Feb. 14, 2009

It was very runny and WAY to sweet.:(

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Guinapiggirl1

Cooking Level: Intermediate

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Reviewed: Dec. 3, 2008

I've made this recipe several times, and with a little tweaking it is to die for. I had to add more flour each time to keep it from being too runny (maybe my berries are juicer), and the cooking time seems to be off. 1 hour at 350 degrees instead of 325 was about right for my oven. Other than those 2 changes I followed the recipe to a tee. Thor and I have put on a few pounds thanks to this recipe, but who cares. 5 stars and highly recommended!

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P.Smith

Cooking Level: Intermediate

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Oct. 25, 2008

I've made this several times now and it's great!!

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PECOSLADY

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Bellingham, Washington, USA

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Reviewed: Sep. 26, 2008

I really liked it-my husband didn't like all the seeds. I think next time I might put the berries through a food mill & then use the filling in a tart.

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Jo Allen

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Reviewed: Sep. 25, 2008

This was pretty good. The filling is delicious, but a little too sweet for my taste. And I really think the pre-made crust detracts from the taste. I will try making this again sometime with a homemad crust and scaling back the sugar in the filling. Otherwise though, a good recipe.

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almondjoy2807

Cooking Level: Expert

Home Town: Seaside, Oregon, USA

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Reviewed: Sep. 14, 2008

Forget mythical Brigid and Thor. This pie is delicious but you can thank Jesus for that.

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ZOINKS

Cooking Level: Beginning

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Reviewed: Sep. 12, 2008

Excellent pie. Thank you for sharing the recipe. I followed it exactly, and also used Grandma Ruth's Crust recipe. I have never been successful at making a crust, and this one was awesome! The only negative about this pie was that after 80 minutes at 325, I turned the heat up to 375 to brown the crust. It looked beautiful and tasted great.

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FATCHIC

Cooking Level: Expert

Home Town: Mukilteo, Washington, USA

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Reviewed: Aug. 30, 2008

PERFECT JUST PERFECT! I MADE 2 PIE'S ONE WITH A TOP CRUST AND ONE WITH A RUSTIC STYLE CRUST BOTH ARE PERFECT! THNX FOR A WONDERFUL RECIPE :)

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Tara

Cooking Level: Professional

Living In: Tomah, Wisconsin, USA

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Reviewed: Jul. 28, 2008

I always struggle finding the perfect combination so that my blackberry pie isn't too runny or too thick - this was a perfect recipe. I used fresh blackberries. I wonder how successful it would be with frozen blackberries, though. I will definitely be using this again.

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