Wild Blackberry Pie

Wild Blackberry Pie

31

"When my mom was a little girl, all of the mothers in the neighborhood would take turns making this pie for all of the kids. A whole pie would disappear in about five minutes- from first cut to last bite!"
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Ingredients

1 h 5 m servings 328 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 328 kcal
  • 16%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 46.4g
  • 15%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 346 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. To begin making pastry dough, sift 1 1/2 cups flour, baking powder, and 1/2 teaspoon salt. Cut in 1/2 cup butter or margarine. Add boiling water to the flour mixture. Stir until mixture clings in a ball. Divide dough in half, and roll out two crusts.
  2. Combine sugar, 3 tablespoons flour, cinnamon, and 1/8 teaspoon salt. Mix with the berries. Place berry filling in an unbaked pie crust. Sprinkle with lemon juice and dot with butter or margarine.
  3. Fit and seal upper crust.
  4. Bake on lower shelf in a 425 degree F (220 degree C) oven for 30 to 40 minutes.

Reviews

31
  1. 36 Ratings

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Most helpful positive review

Very easy and delicious! Here are the changes I made. I was in a hurry so used a Pilsbury refrigerated pie crust (not the frozen kind). I also used frozen blackberries as they are not in seas...

Most helpful critical review

Tasted great but it didn't set up at all. I don't think there is enough flour in the berry mixture because it was extremely watery. I would try increasing the flour to 1/2 c. next time which a...

Very easy and delicious! Here are the changes I made. I was in a hurry so used a Pilsbury refrigerated pie crust (not the frozen kind). I also used frozen blackberries as they are not in seas...

Tasted great but it didn't set up at all. I don't think there is enough flour in the berry mixture because it was extremely watery. I would try increasing the flour to 1/2 c. next time which a...

This recipe isn't hard to make and the butter crust is excellent with this pie. I will decrease the cinnamon to 1/4 t. next time I make it. The kids are coming home this weekend so I'm picking m...

Very good pie recipe. Tasted even better after sitting in the fridge for a few days. A couple things I would do differently: leave out the cinnamon (a bit overpowering) and add another tablespoo...

This was the first Blackberry Pie I ever made. It was very easy to make and turned out wonderful.

Great filling but the recipe for the pastry, I found not to be enough I had to double it. Other than that great taste.

Excellent and extremely simple recipe. I actually used a pre-made pie crust to make this even more simple and the results were fantastic! This is the 2nd pie in 4 days I've made using this rec...

Quite tasty and easily prepared, I live in Germany and our German neighbors never had a pie before, so this was a wonderful way to introduce the wild blackberries(grown in our back yard)in a new...

very good - not too sweet, the way a wild blackberry pie should taste!