Grandma's Blackberry Pie Recipe - Allrecipes.com
Grandma's Blackberry Pie Recipe
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Grandma's Blackberry Pie

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"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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Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 40 mins
  • COOK 40 mins
  • READY IN 2 hrs 10 mins

Footnotes

  • 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.
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Reviews More Reviews

May 19, 2010

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 ended up only using 3 or so TBS.. USE CAUTION HERE! I also whipped it up in my food processor. No muss, no fuss! I prefer my own family recipe for crust, but I like to try a recipe exactly as written at first - it's not fair to stray from a recipe then criticize it. My pet peave! I think your Grandma is wise beyond her years.. blackberry pies are either incredibly way too juicy or they are thickened way too much with flour or cornstarch - this is just perfect. I did use frozen blackberries and added a tablespoon of flour to toss into them though.. just to be on the safe side. From a former Oregonian, I can attest that Oregon blackberries are the best anywhere on earth.. we had them growing wild everywhere.. and I could never keep my horses, or my husband out of them! Delish, thanks for sharing.

 
Aug 19, 2011

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 poster said, the apples don't SOAK up the juices; it's the natural pectin in the apples that gels the juices. I've been making and eating this pie for 60 years; it's nice to see this recipe published.

 

12 Ratings

Aug 31, 2010

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 a public radio program for blueberry pie). The pectin that the apple releases is what helps to thicken up the pie.

 
Aug 23, 2010

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 cornstarch or tapioca. I like a little more apple because of the seeds of the blacberries. If anyone else has the same thing about seeds this will give you the same blackberry taste without so many seeds.

 
May 27, 2010

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/corer she kept out on the counter. Great pie, though I'm not convinced the apple slices in the bottom of the crust do anything to absorb the liquid. They're great in the pie, however! Thank you, Sarah!

 
Jun 03, 2010

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

 
Jun 08, 2012

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 pears throughout the mixture instead of laying on the bottom. This is a little trip I learned years ago with making sweet apple pies when your apples are tart and lessening the sugar for a healthier pie. Pear juice is many times added to fruit juices for sweetening so less sugar is used. Check your fruit juice ingredients the next time you purchase a bottle.

 
Jun 02, 2010

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 the apples did much either. I liked this enough to want to try again with FRESH berries though.

 

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Nutrition

  • Calories
  • 340 kcal
  • 17%
  • Carbohydrates
  • 47.8 g
  • 15%
  • Cholesterol
  • 55 mg
  • 18%
  • Fat
  • 15 g
  • 23%
  • Fiber
  • 5.5 g
  • 22%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 339 mg
  • 14%

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

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