Blackberry Pie I

Blackberry Pie I

"I've been using this recipe for years and have always succeeded with it! Frozen or fresh blackberries can be used. Serve with vanilla ice cream."
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2 h 20 m servings 248 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 248 kcal
  • 12%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 42.1g
  • 14%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 119 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges, and cut vents in the top crust for steam to escape.
  3. Brush the top crust with milk, and sprinkle with 1/4 cup sugar.
  4. Bake in the preheated oven for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutes, or until the filling is bubbly and the crust is golden brown. Cool on wire rack.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


Read all reviews 409
  1. 501 Ratings

Most helpful positive review

I am somewhat of a fussy pie baker and I loved this recipe! The only things I did differently were that I used 5 pints of large berries, I also brushed the bottom crust with a little beaten egg,...

Most helpful critical review

I've made this as written as well as with recommendations from reviews. The additions make this a stellar dessert. I can't imagine why anyone would want 1/4 cup sugar on top of their pie and sat...

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Least positive

I am somewhat of a fussy pie baker and I loved this recipe! The only things I did differently were that I used 5 pints of large berries, I also brushed the bottom crust with a little beaten egg,...

I've made this recipe a total of three times in the past month (can you tell I liked it?). Each time I tried a slightly different variation. The recipe as stated tastes great. However, I reco...

Very good. I added more berries, and it still fit well into the pie dish. Next time I would squeeze a tablespoon or so of lemon juice on top for a needed brightness. I used 1/4 cup tapioca in li...

Perfect pie!!! We just had this after dinner tonight. We picked the blackberries from the fence line running down the driveway. I followed the recipe exactly (but I used store bought frozen p...

This is delicious! I used a bag of frozen blackberries and increased the bake time to 30 minutes. I would recommend only brushing the pie with one tablespoon of milk before sprinkling the suga...

Wonderful pie. My sister-in-law, THE pie maker in the family, raved and asked me for the recipe. I used the Pie Crust recipe submitted by Brenda for the crust. To keep the cost down, I used h...

This recipe was soooo easy! I'm 11 and I made it all by myself. My family thought was so good. Thanks! Lianna ( good with boysenberry and Maryenberrys too!)

This pie was good - I used frozen blackberries and that could be why it was not as good as I excpected. My pie was too stiff - so next time I will use less flour or substitute tapioca. Also I ...

So Yummy!! I have never made a pie before and this was so good. It held it's shape and wasn't runny. One thing I did wrong was didn't let it cool quite enough before cutting which made it ru...

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