Reviewed: Nov. 28, 2011

1 bag Remlinger Farms frozen mixed berries. Defrost 1/2 to 2/3 bag until semi-soft to use for blended berries=approx 4 cups berries. Double recipe for sauce. Slightly defrost rest of berries for pie. Dot with butter

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Reviewer:

Sharron

Reviewed: Aug. 7, 2011

I just want to thank the person that posted this recipe. This recipe takes a bit more time but it is well worth it in the end. It's the first blackberry pie I have made that stays together when sliced.

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Reviewer:

Bridgette

Reviewed: Jul. 19, 2011

Great recipe. I think making a puree with half the berries is a great idea. It definitely gives it a nice texture. I added an apple which I pureed as well. I also added 2 tablespoons of butter to the puree mix. I took the other reviewers advice and did only 1/8tsp of nutmeg and 1/4tsp of cinnamon. I think that was plenty and anymore that that would be too overwhelming. I also used lemon juice as I did not have blackberry brandy. My husband really enjoyed this and he is not usually a big fan of pies. I will definitely be making this again.

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Reviewer:

Nana

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

Reviewed: Jan. 18, 2011

AMAZING. we usually get our pie from a famous berry farm/park here in so.cal (they do set the standard for berry anything) so when I decided to attempt my first berry pie I was intimidated. This recipes hit it out of the park. We are a basic flaver family so i left out the cinnamon, nutmeg and brandy which left us with a BERY BLAST pie..MMMM. I did use fresh berries my first time and the pie was a little sweet and took 10 hours to set from being runny. So my next pie I left out 1/4 cup sugar and added a little more cornstarch and my family gave it the blessing. No more store boughts for us.

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Reviewer:

TMPTCH

Reviewed: Dec. 27, 2010

I loved this recipe and it was a hit at Christmas time! I used fresh blackberries, raspberries and bluberries. I needed more corn starch and more berries than the recipe called for, but it came out great. Will make again!

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Reviewer:

Oliversmom

Reviewed: Sep. 6, 2010

Best Blackberry Pie I ever made. It does take some time to make but well worth it. I use Amaretto and just kind of poured some in. I did not measure it per say. I did use only four tablespoons of corn starch and it turned out fine. My recommendation is patience. I cooked and stirred the mixture for a while. Not sure exactly, but like 10-15 minutes while the sauce thickened. Once it got to the right thickness I knew It was ready. So take your time and it will thicken. It is worth it. Big hit with the family.

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Reviewer:

MotherT

Home Town: Portland, Oregon, USA

Reviewed: May 26, 2010

This was one of the best pies I have ever made. I loved the sauce that was made with the pureed berries and sugar... I could have eaten it by itself. Thanks for a great recipe!

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Reviewer:

bakeaholic

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Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

Living In: Conway, Arkansas, USA

Reviewed: May 17, 2010

This pie was delicious. I didn't have any blackberry brandy but substituted amaretto to good effect. The only problem I had was that the filling was still very liquid after I added the prescribed amount of cornstarch--I ended up adding a great deal more cornstarch, which was somewhat detrimental to the finished pie. In the future I might try tapioca pearls for thickening instead. Overall, though, a great recipe!

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Reviewer:

The Tin Can Castle

Cooking Level: Intermediate

Living In: Wytheville, Virginia, USA

Reviewed: Apr. 26, 2010

The BEST blackberry pie in the world! I love this pie! My husband loves this pie! This pie gets rave reviews every time I make it for other people! I use 1/2 tsp. cinnamon and 1/3 tsp. allspice (I prefer allspice to nutmeg), and 3 tblsp. of the blackberry brandy, just because I really really really like the way the brandy tastes with the berries. I also sprinkle a teaspoons or two of quick-cooking tapioca over the fresh berries before adding the puree, because blackberry pie is very finicky about setting up. Thanks for the fantastic recipe!

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Reviewer:

JLamb36

Cooking Level: Intermediate

Living In: Hyattsville, Maryland, USA

Reviewed: Apr. 3, 2010

I liked making a blackberry puree/thickener before assembling the pie - it had a rich flavor that enhanced the pie. I used Chambord instead of brandy (didn't have any).

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