Blackberries are plentiful where I am, and they taste great. Here is a recipe for such a pie. The pioneers thought that blackberries were a weed. Gradually it came into cookbooks for medicinal purposes - blackberry syrup for cholera and summer complaint. This nuisance became very popular, and the berry is unique and very tasty.

Carol
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

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  • Line a 9 inch pie pan with half the pastry. Save remaining pastry for top crust. Chill both while preparing the blackberries.

  • Combine berries, flour, sugar, and lemon juice. Spoon into pie shell, and dot with butter or margarine. Cover with top crust, and slash in several places.

  • Bake for 15 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking for 35 to 40 minutes, or until browned.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

379 calories; 16.8 g total fat; 4 mg cholesterol; 245 mg sodium. 54.8 g carbohydrates; 4.1 g protein; Full Nutrition

Reviews (73)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/25/2006
Complete success first time with company. One guest ate half the pie himself. I added 1 more tblespn of flour and used Splenda instead of real sugar. I used wild fresh picked, that morning berries. Extremely easy to make with great results. Thank you. Read More
(76)

Most helpful critical review

Rating: 2 stars
05/19/2011
To use an old saying very loosely this pie was not my "finest hour." Short on flavor and the consistency undesirable. Also I used the 450 degree temperature against my better judgment and wished I had just stuck with my usual 375 - it was too hot. The crust set nicely but browned too quickly even tho' I had the pie in the lower third of the oven. I think it impacted the filling negatively as well. Not a fan of this one at all. Read More
(5)
89 Ratings
  • 5 star values: 66
  • 4 star values: 19
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
09/25/2006
Complete success first time with company. One guest ate half the pie himself. I added 1 more tblespn of flour and used Splenda instead of real sugar. I used wild fresh picked, that morning berries. Extremely easy to make with great results. Thank you. Read More
(76)
Rating: 5 stars
07/10/2006
Wonderfully simple and very tasty recipe. Only change was that I needed to bake it longer than the stated time. Read More
(48)
Rating: 4 stars
11/13/2003
This pie has a great taste - just the right combination of sweet and tart. (I used wild berries.) The lemon juice adds a zing - but it doesn't taste lemony. It was pretty runny though. More like a cobbler. Maybe my berries were extra juicy. I'll increase the flour by 1/3 the next time. Also the edges burned quickly at 450 degrees. I may either bake it all at one temp - or at 400 for the first period instead of 450. But overall...a very nice pie. Read More
(46)
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Rating: 5 stars
07/19/2005
I made this pie for my boyfriend for his birthday last year and it nearly brought him to tears. Seriously it's that good. And he's a tough critic. He even thought that the super-cheap Safeway frozen pie crust was of my own creation. The only thing I did differently was that I substituted Earth Balance (butter substitute) for the butter. I really do think that Earth Balance makes everything taste better so dotting the pie crust AND the fruit with melted EB makes a difference. I highly recommend this recipe. It's so easy too! Carol you rule! Read More
(28)
Rating: 5 stars
07/09/2008
Recently picked blackberries for the first time and my family begged for a pie. One problem...I had never made a pie before. I checked on this wonderful site and found this very simple and well-rated recipe. We were not disappointed. The pie turned out delicious. I did add an additional tablespoon of flour b/c of others claiming their pie was too runny. It was perfect! Thank you for an easy yet tasty recipe. Read More
(24)
Rating: 4 stars
10/18/2004
This recipe is incredibly easy. Mine didn't turn out as tasty as I'd hoped but I think that was due more to the wild blackberries I used. If you're mixing the filling and it seems too thin it probably is (as mine was). Add more flour. Read More
(14)
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Rating: 5 stars
05/24/2008
I've made this recipe quite a few times and it always turns out spectacular. The pie never seems to last more than a day..two at the most and it's only me and my husband. We can't stop eating it. I usually eyeball the ingredients(adding a little more flour if the berries are fresh and extra juicy) I also use Splenda instead of sugar. I've always used the Pillsbury pie dough (very easy) and the only thing I do differently is to wash the top with a little half and half and sprinkle with brown sugar (a little more that a tsp) over the top crust. I've also used a mixture of frozen berries (sometimes assorted) with fresh if I come up short on the amount needed to fill the pie tin. Always turns out perfect! This is a keeper! Read More
(14)
Rating: 5 stars
08/15/2003
my family loved this pie I have made otheer blackberry pies in the past but this one is the best. Linda Read More
(13)
Rating: 5 stars
06/08/2008
Very good! I added more flour as others had suggested still a little runny. I think I'll do cornstarch next time. Also cut sugar to 3/4 c. Thanks! Read More
(11)
Rating: 2 stars
05/19/2011
To use an old saying very loosely this pie was not my "finest hour." Short on flavor and the consistency undesirable. Also I used the 450 degree temperature against my better judgment and wished I had just stuck with my usual 375 - it was too hot. The crust set nicely but browned too quickly even tho' I had the pie in the lower third of the oven. I think it impacted the filling negatively as well. Not a fan of this one at all. Read More
(5)