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READY IN ABOUT 2½ hrs

Blackberry Pie I

Read Reviews (334)

"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." — Michelle Verdiere

Ingredients Edit and Save

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Sugar and Sweeteners

Measuring All-Purpose Flour

Original recipe makes 1 9-inch pie Change Servings

4 cups fresh blackberries
1/2 cup white sugar
1/2 cup all-purpose flour

1 recipe pastry for a 9 inch double crust pie
2 tablespoons milk
1/4 cup white sugar

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Directions

Preheat oven to 425 degrees F (220 degrees C).
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.
Brush the top crust with milk, and sprinkle with 1/4 cup sugar.
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.

Kitchen-Friendly View

PREP 40 mins
COOK 40 mins
READY IN 2 hrs 20 mins

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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, squeezed a little lemon juice over the berries and dotted with butter before putting the top crust on. I brushed the top crust with some of the beaten egg and sprinkled sugar over it. It was delicious and I agree, serve this with a little vanilla ice-cream. I've made this pie about 5 times this summer and received rave reviews each time. One more tip ~ make sure that you combine the berries with the sugar and flour well until you no longer see any "white" coating on the berries.

—MICHELLEKW1

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Most Helpful Critical Review

Jun 20, 2011

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 saturate it with 2 whole tablespoons of milk. One tablespoon milk is enough, and and 1-2 tsps of sugar is really all you need on top. The pie was runny with flour, so I replaced the flour with 1/4 cup of instant, granulated tapioca. Once it cooled completely, the pie didn't run at all. Squeeze half a lemon over the berries and sprinkle 2 tablespoons of chopped butter over them as well before topping off the pie with the second crust. Brushing the bottom with egg saves the pie from getting soggy on the bottom. Absolutely amazing on a hot summer day with French Vanilla ice cream!

—Carmen

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403 Ratings

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Sep 25, 2003

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 recommend brushing part of an egg on the bottom of the pie shell before adding the berries so that the bottom will not become soggy. Instead of using all-purpose flour, I tried tapioca flour once. It turned out a thicker and bit sweeter berry filling than the straight flour. I liked it. Another thing I did was to add a tablespoon or two of cold butter chopped up and sprinkled over the berries. If you like a buttery flavor, this is definitely the way to go. All three times I used a butter pie crust. If you have the option between frozen and fresh blackberries, I highly recommend the fresh. I tried both. The fresh were much tastier. When it came down to it... each variation tasted great and I highly recommend this recipe. It is resilient to modifications and very tasty.

—SPECHAN

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Sep 16, 2003

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 lieu of the flour. I did brush some beaten egg onto the bottom crust to keep it from becoming soggy.

—LIZALOUISE

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Jul 08, 2007

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 pie crusts) and it was absolutely delicious. First fruit pie I ever made and it was perfect. Thanks for the great recipe that made me feel good about myself! It's so cool to use ingredients from your yard to feed your family! The crust was perfect thanks to the great temp/time directions! Will use this every season!...Vanilla ice cream is the topper (literally)!

—Nickie M.

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Aug 30, 2005

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 sugar, as two made the top a little watery-still delicious though!

—GINAH1

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Aug 23, 2003

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 half fresh berries and half frozen. The pie sliced beautifully and didn't ooze one bit. I recommend serving it warm with a scoop of ice cream, as Michelle states. GREAT!

—SUPERKLUTZ

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Aug 26, 2003

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!)

—CUTIEPIE13

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Nutrition

Calories
248 kcal
12%

Carbohydrates
42.1 g
14%

Cholesterol
< 1 mg
< 1%

Fiber
4.6 g
19%

Protein
3.3 g
7%

Sodium
119 mg
5%

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

Nutritional Information

Blackberry Pie I

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 248
Calories from Fat: 72

% Daily Value *
Total Fat 8g 12 %
Saturated Fat 1.9g 10 %
Cholesterol < 1mg < 1 %
Sodium 119mg 5 %
Potassium 145mg 4 %
Total Carbohydrates 42.1g 14 %
Dietary Fiber 4.6g 19 %
Protein 3.3g 7 %
Sugars 22.3g
Vitamin A 3 %
Vitamin C 25 %
Calcium 4 %
Iron 14 %
Thiamin 17 %
Niacin 16 %
Vitamin B6 2 %
Magnesium 7 %
Folate 28 %

* 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.