Deluxe Blackberry Pie Recipe -
Deluxe Blackberry Pie Recipe

Deluxe Blackberry Pie

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"Deluxe Blackberry Pie, nice and thick, made the old-fashioned way."

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Original recipe makes 1 - 9 inch pie Change Servings
  • PREP

    30 mins
  • COOK

    40 mins

    1 hr 10 mins


  1. Puree two cups of the blackberries in a blender until liquid. Strain out the seeds, and pour into a saucepan. Whisk in 1 1/4 cups sugar. Cook over a medium heat until boiling, stirring constantly and scraping bottom. Keep at a boil for 5 minutes, and then remove from heat.
  2. Mix cornstarch and brandy in a cup. When well mixed, whisk into pan; stir until mixture returns to a boil. Remove from heat. Stir in the nutmeg and cinnamon. Check the consistency of the mixture; it should be like a thin pudding. If necessary, add cornstarch and water mixed at a 2:1 ratio to thicken.
  3. Fill the pie shell with the remaining two cups of blackberries. Pour the blackberry puree over the fresh berries, covering evenly. Use either strips of dough criss crossed to cover, or cover with a solid sheet of dough with slits cut in it. Dust with sugar on top.
  4. Bake in a preheated 400 degrees F (205 degrees C) oven for 35 minutes, or until crust is browned.
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Reviews More Reviews

Most Helpful Positive Review
Aug 27, 2003

In the past I've had problems getting my blackberry pies to thicken. I think it is because I use fresh berries, not frozen and they have more juice in them. This recipie take care of that nicely. The only problem is the large amount of spices mask the berry flavor. I plan to make it with just a little bit of lemon juice/zest.

Most Helpful Critical Review
Mar 07, 2005

OK, but bitter, next time I'll add more sugar

Aug 27, 2003

I had never made a pie before and this one was amazing!!! By blending and straining the berries, there were alot less seeds and the texture was nice and rich. I had lots of fresh blackberries from the farmers market. I took the pie to work and it disappeared! I took some other people's advice and cut down on the spices just a little and I also added cloves, which made the pie taste wonderful. I didn't have blackberry brandy so I used a little juice from a fruit cocktail cup. It was absolutely wonderful! Don't hesitate to make your pie this way.

Apr 05, 2004

This pie is very good when spices are reduced to 1/8 or 1/4 tsp of nutmeg 1/2 tsp of cinnamon

Aug 02, 2007

Love this recipe and have made it often. I replace the brandy with Lemon Juice and leave out the spices. Excellent pie, never left overs!!

Aug 27, 2003

This pie looks great and has a wonderful texture, but the spices are overwhelming. Even after cutting the nutmeg down to 1 teaspoon. It is like eating a mouthful of cinnamon. I had to throw out half of the pie. No one would finish it. I will make it again with little or no spices. I think it will be great that way.

Jan 15, 2008

Wow! I got rave reviews when I made two of these pies for two different Thanksgiving parties! I used all frozen berries (mostly blackberries, but a bag of mixed too) defrosted them, and pureed a cup of them.. that gave me plenty of "sauce" without taking away too many chunky berries in the pie.. to make it easier, I left the seeds in.. and it was still spectacular! I also left out all the spices, and used lemon juice for the brandy. A wonderful pie recipe, and it was only my first time making one.. but nobody could tell!

Feb 15, 2008

I reduced this recipe to make 2 blackberry tarts for Valentine's Day. They came out very well. Thanks for the recipe!


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  • Calories
  • 421 kcal
  • 21%
  • Carbohydrates
  • 66.8 g
  • 22%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 15.5 g
  • 24%
  • Fiber
  • 5.8 g
  • 23%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 235 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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