Blackberry Pie I

372 Reviews 62 Pics
  • Prep

    40 m
  • Cook

    40 m
  • Ready In

    2 h 20 m
Michelle Verdiere
Recipe by  Michelle Verdiere

“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.”

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Adjust Servings

Original recipe yields 1 9-inch pie



  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.

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Reviews (372)

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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, squeezed a little lemon juice over the berries and dotted with butter before putting the top crust on. I brushed the top crust with some of the beaten egg and sprinkled sugar over it. It was delicious and I agree, serve this with a little vanilla ice-cream. I've made this pie about 5 times this summer and received rave reviews each time. One more tip ~ make sure that you combine the berries with the sugar and flour well until you no longer see any "white" coating on the berries.



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 recommend brushing part of an egg on the bottom of the pie shell before adding the berries so that the bottom will not become soggy. Instead of using all-purpose flour, I tried tapioca flour once. It turned out a thicker and bit sweeter berry filling than the straight flour. I liked it. Another thing I did was to add a tablespoon or two of cold butter chopped up and sprinkled over the berries. If you like a buttery flavor, this is definitely the way to go. All three times I used a butter pie crust. If you have the option between frozen and fresh blackberries, I highly recommend the fresh. I tried both. The fresh were much tastier. When it came down to it... each variation tasted great and I highly recommend this recipe. It is resilient to modifications and very tasty.



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 lieu of the flour. I did brush some beaten egg onto the bottom crust to keep it from becoming soggy.

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Amount Per Serving (8 total)

  • Calories
  • 248 cal
  • 12%
  • Fat
  • 8 g
  • 12%
  • Carbs
  • 42.1 g
  • 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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Blackberry Pie III


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Bramblewood Blackberry Pie