Blackberry Pie I

Blackberry Pie I

393

"I've been using this recipe for years and have always succeeded with it! Frozen or fresh blackberries can be used. Serve with vanilla ice cream."

Ingredients

2 h 20 m {{adjustedServings}} servings 248 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 248 kcal
  • 12%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 42.1g
  • 14%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 119 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges, and cut vents in the top crust for steam to escape.
  3. Brush the top crust with milk, and sprinkle with 1/4 cup sugar.
  4. Bake in the preheated oven for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutes, or until the filling is bubbly and the crust is golden brown. Cool on wire rack.

Footnotes

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

393
  1. 479 Ratings

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I am somewhat of a fussy pie baker and I loved this recipe! The only things I did differently were that I used 5 pints of large berries, I also brushed the bottom crust with a little beaten egg,...

I've made this recipe a total of three times in the past month (can you tell I liked it?). Each time I tried a slightly different variation. The recipe as stated tastes great. However, I reco...

Very good. I added more berries, and it still fit well into the pie dish. Next time I would squeeze a tablespoon or so of lemon juice on top for a needed brightness. I used 1/4 cup tapioca in li...