Great blackberry pie with a twist (of lemon).

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Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
8
Yield:
1 - 9 inch pie
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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 350 degrees F (175 degrees C).

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  • Place bottom crust into a 9 inch pie pan. In a medium bowl, crumble remaining pie crust into a bowl with the brown sugar and 1 tablespoon lemon zest. Mix with hands until dough becomes pea-size crumbs. Set aside.

  • In a large bowl, combine blackberries, white sugar, flour and 1 tablespoon lemon zest. Fill bottom pie crust with blackberry mixture. Sprinkle crumb topping over mixture and dot with butter.

  • Bake pie in preheated oven for 45 minutes to 1 hour, or until crust is browned and berries are bubbling. Let stand before serving.

Nutrition Facts

449 calories; protein 4.6g 9% DV; carbohydrates 72g 23% DV; fat 16.8g 26% DV; cholesterol 3.8mg 1% DV; sodium 248.8mg 10% DV. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/02/2008
Actually this pie is wonderful. It's just missing the 4 teaspoons of tapioca which is an absolute staple for pies with juicy fruits as it absorbs the excess juiciness. I'd encourage the previous raters to give it another shot:) Read More
(10)

Most helpful critical review

Rating: 1 stars
02/22/2004
This recipe was awful! I baked it the full hour and the top looked great. But when I cut the pie (2 hours after it came out of the oven) the filling was like water. And it tasted terrible really a shame I had great berries. I'll never make this again and I don't reccomend it to anyone. Read More
(9)
6 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
09/02/2008
Actually this pie is wonderful. It's just missing the 4 teaspoons of tapioca which is an absolute staple for pies with juicy fruits as it absorbs the excess juiciness. I'd encourage the previous raters to give it another shot:) Read More
(10)
Rating: 1 stars
02/22/2004
This recipe was awful! I baked it the full hour and the top looked great. But when I cut the pie (2 hours after it came out of the oven) the filling was like water. And it tasted terrible really a shame I had great berries. I'll never make this again and I don't reccomend it to anyone. Read More
(9)
Rating: 5 stars
08/20/2009
I thought this recipe was great and I didn't use Tapioca. I used a pie crust that was made completely with Butter (no crisco) and I baked it in a 9"x9" square baking pan. I also used about a cup and a half of black cherries because I was short blackberries. The crumbled topping made it look more like a cobbler and my partner said it was maybe the best dessert he's ever had. The lemon really makes for a lovely pie topping. Read More
(4)
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Rating: 3 stars
09/15/2008
DON'T FORGET THE TAPIOCA!!!!! OTHERWISE YOU HAVE BLACKBERRY SOUP! Read More
(1)
Rating: 2 stars
01/06/2008
I agree with the previous commentor it looked amazing but as soon as you cut it it turned into watery mush. Maybe if you cut back on the blackberries? The only thing that saved this pie was eating it with ice cream because of all the juice. Read More
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