recipe reviews for:

Deep-Dish Blackberry Pie

“I THINK BACK to 1942 when I make this dessert. We grew extra large and juicy blackberries that year, and Mother canned 400 quarts. For years, whenever we went home to visit, Mother brought up jars of blackberries from the cellar and treated us to the best cobblers, jam cakes or jam in the world. -Dorothy Lilliquist, Brooklyn Center, Minnesota”

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Reviewed: May 17, 2012

Awesome flavor. I wouldn't call it "Deep-Dish" though. I made it in a pie pan & it was really shallow. It has a really yummy sweetness with a sour kick, which I loved. Very delicious. I did the filling exactly as the recipe says, but I got a little nervous about the crust getting too dark as other readers have suggested happens, so I baked the lattice crust (a pre-made one since I was in a hurry) separately and laid it on top when the filling came out of the oven as I do in a cherry cobbler recipe I make. That worked perfectly. I will definitely be making this again!

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Reviewer:

AndreaDanielle

Reviewed: Jan. 7, 2012

This turned out really tasty. There was a lot more crust than filling, but the crust was very good so there were no complaints.

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jsjlandy

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Cooking Level: Expert

Home Town: Bloomington, Illinois, USA

Living In: Champaign, Illinois, USA

Reviewed: Sep. 25, 2011

Needs a bottom crust. After all, that's why I eat pie. Otherwise its cobbler.

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Wendy Dawn

Cooking Level: Expert

Reviewed: Sep. 1, 2011

Did not like at all!

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harrisongb

Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA

Reviewed: Aug. 30, 2011

Absolutely delicious. I added a dash of vanilla for a more complex flavor.

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Reviewer:

jbays1

Reviewed: Jul. 18, 2011

I would give this 6 stars.....I have been baking pies for over 46 years and this recipe is one of the best. I used my own recipe for the crust, increased the amount of berries to 6 cups fresh berries and added an extra tablespoon and a half of cornstarch. Filling was not runny and the berries were much better and more plentiful than the recipes that state to cook berries with sugar and cornstarch. BRAVO

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Reviewer:

Janet P.

Reviewed: Apr. 27, 2011

This was soooooooo good! I had 4 cups of frozen blackberries so I used them all and I followed another reviewer's advice and added a tsp of vanilla. I also used store bought pie crust and just brushed it with milk and sprinkled sugar on it and it tasted great.

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likes2laugh25

Reviewed: Feb. 2, 2011

This is soooooo good! Try it with vanillia ice cream on top!

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3 users found this review helpful

Reviewer:

Peach

Cooking Level: Expert

Home Town: Savannah, Georgia, USA

Reviewed: Jan. 7, 2011

YUMMY!

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SAMMIEJOEE25

Reviewed: Nov. 19, 2010

Very easy to make and just delicious! I sometimes use this recipe (blackberry mixture only, no topping) as a basis for a large cheesecake, with the "Sicilian Ricotta Cheesecake" from this website on top. Just pour the blackberry mix into a spring form, then add the ricotta batter, and bake slowly. Our favorite for July 4th!

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5 users found this review helpful