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Blackberry Pie III

"Blackberries are plentiful where I am, and they taste great. Here is a recipe for such a pie. The pioneers thought that blackberries were a weed. Gradually it came into cookbooks for medicinal purposes - blackberry syrup for cholera and summer complaint. This nuisance became very popular, and the berry is unique and very tasty."
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servings 379 cals
Original recipe yields 8 servings (1 pie)


  • Calories:
  • 379 kcal
  • 19%
  • Fat:
  • 16.8 g
  • 26%
  • Carbs:
  • 54.8g
  • 18%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 245 mg
  • 10%

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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{{model.addEditText}} Print
  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Line a 9 inch pie pan with half the pastry. Save remaining pastry for top crust. Chill both while preparing the blackberries.
  3. Combine berries, flour, sugar, and lemon juice. Spoon into pie shell, and dot with butter or margarine. Cover with top crust, and slash in several places.
  4. Bake for 15 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking for 35 to 40 minutes, or until browned.


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

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Read all reviews 66
  1. 79 Ratings

Most helpful positive review

Complete success first time with company. One guest ate half the pie himself. I added 1 more tblespn of flour and used Splenda instead of real sugar. I used wild fresh picked, that morning ber...

Most helpful critical review

To use an old saying very loosely, this pie was not my "finest hour." Short on flavor and the consistency undesirable. Also, I used the 450 degree temperature against my better judgment and wis...

Most helpful
Most positive
Least positive

Complete success first time with company. One guest ate half the pie himself. I added 1 more tblespn of flour and used Splenda instead of real sugar. I used wild fresh picked, that morning ber...

Wonderfully simple and very tasty recipe. Only change was that I needed to bake it longer than the stated time.

This pie has a great taste - just the right combination of sweet and tart. (I used wild berries.) The lemon juice adds a zing - but it doesn't taste lemony. It was pretty runny, though. More l...

I made this pie for my boyfriend for his birthday last year, and it nearly brought him to tears. Seriously, it's that good. And he's a tough critic. He even thought that the super-cheap...

Recently picked blackberries for the first time and my family begged for a pie. One problem...I had never made a pie before. I checked on this wonderful site and found this very simple and wel...

I've made this recipe quite a few times and it always turns out spectacular. The pie never seems to last more than a day..two at the most and it's only me and my husband. We can't stop eating i...

This recipe is incredibly easy. Mine didn't turn out as tasty as I'd hoped, but I think that was due more to the wild blackberries I used. If you're mixing the filling and it seems too thin, i...

my family loved this pie,I have made otheer blackberry pies in the past, but this one is the best. Linda

Very good! I added more flour, as others had suggested, still a little runny. I think I'll do cornstarch next time. Also cut sugar to 3/4 c. Thanks!