Grandma's Blackberry Pie

Grandma's Blackberry Pie

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SYRAH4689 31

"I know apples in a blackberry pie seem a little weird but my grandma swears they soak up the juice and now I can't enjoy a blackberry pie without them."
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2 h 10 m servings 340 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 340 kcal
  • 17%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 47.8g
  • 15%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 339 mg
  • 14%

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. Beat the egg and vinegar together in a small bowl, and set aside. Whisk together the flour, 2 tablespoons sugar, and salt in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter or shortening until it's the size of small peas. Turn mixture into a bowl and proceed.) Stir in the egg and vinegar mixture. Add the ice water a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide the dough in half and shape into balls. Wrap in plastic and refrigerate for at least 30 minutes or up to three days.
  2. Preheat an oven to 375 degrees F (190 degrees C).
  3. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Roll out top crust and set aside. Arrange the apple slices on the bottom of the pie crust, then scatter the blackberries on top. Sprinkle with 1/2 cup sugar. Place the second pie crust on top of the fruit mixture, and pinch the top and bottom crusts together. Lightly sprinkle the top crust with water, followed by the remaining 1 tablespoon of sugar. Poke several holes in the top of the crust with a fork to allow steam to escape during baking.
  4. Bake in the preheated oven until golden brown, 40 to 45 minutes.


  • Cook's Note:
  • Always nice to have a cookie sheet under the pie pan in case the juices spill over so you don't have to clean the whole oven.


  1. 13 Ratings

Most helpful positive review

Well now.. nothing like a blackberry pie according to my husband. I had some problems with the amount of moisture in crust.. alot of water, along with the addition of the vinegar and egg.. so I...

Most helpful critical review

My pie was soup. I put lots of apples in the bottom of the shell, berries, etc. The crust was perfect, easy to make and roll out and tastes pretty good. The filling was a disaster. It didn't thi...

Well now.. nothing like a blackberry pie according to my husband. I had some problems with the amount of moisture in crust.. alot of water, along with the addition of the vinegar and egg.. so I...

My Granma was born in 1890 and this is her exact recipe for crust and pie filling! On the prairies of Minnesota (think Laura Ingalls) they used wild blackberries and grated crab apples. As one p...

Very good recipe. Instead of cutting the apple I grated it on the large holes of a boxed grater then squeezed the juice out in a towel, and mixed in with the blackberries (saw this technique on...

This is very similar to my husbands grandmother's pie, same crust - filling slightly different. The berries are 3 cups and apples 3 cups and add a teaspoon of cinnamon and some thickner like co...

the apples did an amazing job taking in the extra juices from the black berries. It was a very unique and great tasting dish.

My first pie, EVER. Making, not eating. I've eaten many. Sarah walked me through it, step by step. Even showed me how to use the medieval torture device cleverly disguised as an apple peeler...

If you will use pears instead of apples, pears are much sweeter and you won't have to use as much sugar. I'm going to try this with 2 small pears and use 1/4 c of sugar. I am going to mix the p...

I basically liked this pie. The crust was good although I had trouble rolling it out. I used frozen berries which in hindsight wasn't the best option, my pie was a little runny. I don't think...

My all-time favorite pie is blackberry-been making for years. I find when you have pastry cold then put pie pan on a pre-heated cookie sheet it helps to stop bottom crust from getting so mushy. ...

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