Blackberry and Blueberry Pie Recipe

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Most Helpful Positive Review

Mar 20, 2006

This was good even with frozen berries. Some reviewers found the filling too runny so I thawed and drained the berries first, and also added 2 T of cornstarch to the sugar/flour mix (and increased the sugar to 1 cup per other reviewers). The pie was not runny at all. After it cooled, I could slice it into neat wedges without the filling spilling out the edges. The pie was a little on the skimpy side--I'd use more berries than the recipe calls for if using frozen berries. Also, don't be afraid to adjust the ratio of the two berries; I used equal parts of both berries and it wasn't too tart. The crust wasn't bad but it wasn't terrific. If you already have a good crust recipe, I'd stick with it.

—A cook in Arlington, VA

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Most Helpful Critical Review

Dec 23, 2007

I'm giving this three stars because of the amount of juice from the berries. I am not sure how to reduce this as I used frozen berries, thawed them and drained them before I put them in the pie. My crusts didn't even stay together long enough to put it in the oven. The juice took over and separated them before I could finish my decorative crust. NOTE! I also added 3 TBS of corn starch. I've never had to use a turkey baster to reduce the amount of juice in a pie - this was a first for that! I'm thinking that the frozen berries were at fault here. Had I used fresh, this may not have happened.

—Skelly

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178 Ratings

Jan 17, 2004

this was so simple i couldn't believe it- it took all of 10 minutes to make- (mind you i used a ready made crust)- however, i followed the suggestions and used 1 cup of sugar and 1 tbsp of cornstarch- the cornstarch was a great idea but the extra sugar?-uhuh it was far too sweet- next time i will stick with the original recipe- but remember cooks: i think it depends A LOT upon the very fruit YOU are using- taste your blackberries - if they are really sour, then for sure use 1 cup of sugar- if they are not so sour and your blueberries are very sweet (like in my case), only use 3/4 cup of sugar- that's my suggestion!

—GIOTTO

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Jan 25, 2004

I made four of these pies to take to the cottage recently, and they were simply amazing. Our guests couldn't get enough! We served each slice warmed with a big scoop of homemade vanilla ice cream. This was just a sensational dessert. Thank you for posting this recipe. It will be made often. (I used both frozen blackberries and blueberries as fresh were not available at the time.) They were perfect!

—Tracy Mulder

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Jul 23, 2003

Loved this-be sure to top with Cool Whip-

—GINAH1

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Jan 27, 2004

I modified, too, by adding 1/3 cup white sugar, a pinch of salt and 1 TBS cornstarch and omitting the butter patting (it only adds fat). I used straight from the freezer frozen marion blackberries (16+oz) and wild maine bluberries (12oz). I also used a frozen Marie Callender's double-crust. It turned into the most delectable deep-dish B&B Berry Pie ever!

—METAMIND

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Jan 25, 2004

This was an excellent pie. The filling was a little thick for my tastes, so next I would use less flour in the filling. To add a bit more flavor I would also add more lemon juice. But definitely an easy to make pie.

—RIVERSENDS

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Jan 25, 2004

This recipe is amazing! I agree in adding cornstarch. I have a variation of this recipe. When cutting slits in the top, make an X and peel back the middle. When the pie is right out of the oven, pour a little heavy cream into the middle. YUM!!

—CRAZYDAISY326

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Nutrition

Calories
436 kcal
22%

Carbohydrates
59.9 g
19%

Cholesterol
8 mg
3%

Fat
20.7 g
32%

Fiber
4.2 g
17%

Protein
4.7 g
9%

Sodium
313 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Blackberry and Blueberry Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 436
Calories from Fat: 186

% Daily Value *
Total Fat 20.7g 32 %
Saturated Fat 6.2g 31 %
Cholesterol 8mg 3 %
Sodium 313mg 13 %
Potassium 143mg 4 %
Total Carbohydrates 59.9g 19 %
Dietary Fiber 4.2g 17 %
Protein 4.7g 9 %
Sugars 27.3g
Vitamin A 4 %
Vitamin C 23 %
Calcium 3 %
Iron 21 %
Thiamin 33 %
Niacin 27 %
Vitamin B6 4 %
Magnesium 6 %
Folate 43 %

* 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.