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Gramama's Great Black Berry Pie
January 08, 2010

This was pretty disappointing. I must say that I think it was the first time I'd ever made a double-crust berry pie, so I tried to follow the recipe exactly. But when I cut into it after letting it cool for about two hours, the inside was totally soupy - not gooey, but quite liquid. I guess that thing about lacking thickeners (as a previous reviewer mentioned) was the problem here. The crust I used was a store-bought refrigerated one, not from scratch. I'm not very familiar with blackberries, but they looked nice and plump and ripe to me. I cut 6 slits in the top of the pie (does making "holes" as specified in the recipe really make a difference, i.e., better venting?) and baked it for 50 minutes. I will mention that I live at a high elevation (around 6200 feet), but I wouldn't think that would make much difference either. On the other hand, the taste per se was pretty good, and when I drained most of the liquid out after having the first half of the "pie", the remaining pie slices were a lot more like what I expected, although they were pretty flat. A hard lesson to learn - I'll know better next time - but this recipe just didn't work for me as is.

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