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Blackberry and Blueberry Pie

Rated as 4.66 out of 5 Stars

"This is a delicious berry pie that combines both blueberries and blackberries. You can use fresh or frozen berries. Marionberries may be substituted for blackberries."
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1 h 45 m servings 436
Original recipe yields 8 servings (1 9-inch pie)


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  1. Cut shortening into 2 cups flour and salt until the shortening is the size of small peas. Sprinkle in water 1 tablespoon at a time until flour is moistened. Gather into a ball, wrap with plastic, and refrigerate at least 30 minutes. Divide the dough in half and roll out half on a lightly floured board. Line a 9-inch pie dish with the pastry. Roll out the top crust and set aside.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. Mix sugar, 1/3 cup flour, and cinnamon. Stir in berries to coat. Pour the filling into the pastry-lined pan. Sprinkle with lemon juice and dot with butter. Cover with top crust; cut slits in the top to vent the steam. Seal the crust and flute the edges.
  4. Cover the edges of the crust with foil to prevent over-browning. Bake in the preheated oven until the crust is golden brown and the juices are bubbling, about 45 minutes. Remove foil during the last 12 minutes of baking.


  • Editor's Note:
  • If you use frozen berries, you'll need to increase the baking time. Bake as directed, and then reduce the heat to 350 degrees F (175 degrees C). Bake until the juices are bubbling, about 30 minutes more.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 436 calories; 20.7 59.9 4.7 8 313 Full nutrition

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Read all reviews 180
  1. 217 Ratings

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Most helpful positive review

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 increa...

Most helpful critical review

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...

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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 increa...

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 corns...

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 cr...

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 blackberr...

Loved this-be sure to top with Cool Whip-

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...

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 definit...

Made this pie today and it was excellent. Only change I made was that I substituted Splenda for the white sugar, and it came out perfectly. My husband has had two pieces already!

I was a little nervous because I had to use frozen blueberries, but even so this was wonderful. I did add two Tablespoons of cornstarch after reading other reviews but other than that I didn't ...