"Blackberries are a plant sacred to the Irish Goddess Brigid and the Norse thunder God Thor! This simple recipe will bring you back to the Old Religion in no time!" — XSOIDEI
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1 (15 ounce) package
pastry for a 9 inch double crust pie
1 1/2 cups
Forget mythical Brigid and Thor. This pie is delicious but you can thank Jesus for that.
I made this pie for a potluck (I am an experienced pie maker and they always turn out beautifully) and it was a total embarrassment. I was shocked and confused to come back and read all the positive reviews.
First off, when making it, I was anxious about the amount of sugar in the filling. I've never seen that much before. So when I tossed the filling ingredients together in the bowl, the sugar was so heavy that the berries just sat on top of it no matter how much I tossed. The they wouldn't blend together. But I pressed on and made it the way your recipe stated. I dumped the ingredients into my pie crust as they were, topped it and baked it.
When I cut the pie open for the crowd, all of the sugar was in one big white "hill" in the center of the pie! While baking, it hardened there and everyone had huge chunks of pure, hard, white sugar in their piece of pie. It seems to me that there was no liquid for the sugar to melt down and dissolve with! I have never seen that happen before!
Now, my only guess is that it's because I used frozen berries instead of "fresh" because that's the ONLY thing I changed in your recipe. But every time I've done that with any other recipe has always worked out just fine (blueberries, strawberries, peaches, etc...).
So I don't know what went wrong but my crowd was very gracious and the pie disappeared quickly anyway. But wow, was I ever disappointed and embarrassed. I would not make this recipe again.
I took a chance on this recipe and was not disappointed. The use of basic ingredients does not mask the blackberry flavor. While everyone said their pie was good, two pointed specifically to the true berry taste as their reason for liking the pie so well. The pies made a beautful dessert dish when cut and served with vanilla ice cream. The pie consistency was just right, not too thick or thin. I'll be hanging on to this recipe for future use.
A wonderful rich pie full of flavour and very simple to make. Picked the berries in the morning and cooked it in the afternoon to serve with blueberry crumb pie also on this site. Had 15 people in for a bbq and they loved the 'old fashioned' taste of this pie. Had to hand out the recipe - thank you for sharing
This was a very good pie but, it was really REALLY sweet. I used frozen blackberries just barely thawed so that when I tossed them in the mixture they wouldn't get mashed up. I also added 2 tbsp. of flour (extra) so that it wouldn't be runny. I highly recommend using the No Roll Pie Crust II (use 2xs for a top and bottom pie crust) and also let the pie COMPLETELY cool before cutting. Other than that, it was pretty good.
This is a super-simple, yet delicious pie the entire family will enjoy. I made this pie last week and my family devoured it in less than 24 hours!
This pie was soooo delicious, with a scoop of vanilla ice cream I was in heaven. I used 1/4 cup of cornstarch instead of flour and an extra cup of berries. The only thing I found to be a little off was the oven temp. I had to turn the heat up to 375 or 400 (can't remember exactly) about half way through or else I probably would have been cooking it all day. Other than that I would say it tasted perfect.
I always struggle finding the perfect combination so that my blackberry pie isn't too runny or too thick - this was a perfect recipe. I used fresh blackberries. I wonder how successful it would be with frozen blackberries, though. I will definitely be using this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Brigid's Blackberry Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 162
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