Blackberry Pie III
Featured in Allrecipes Magazine

Blackberry Pie III

65

"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."

Ingredients

{{adjustedServings}} servings 379 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 379 kcal
  • 19%
  • Fat:
  • 16.8 g
  • 26%
  • Carbs:
  • 54.8g
  • 18%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 245 mg
  • 10%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Line a 9 inch pie pan with half the pastry. Save remaining pastry for top crust. Chill both while preparing the blackberries.
  3. 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.
  4. Bake for 15 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking for 35 to 40 minutes, or until browned.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

65
  1. 76 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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 ber...

Wonderfully simple and very tasty recipe. Only change was that I needed to bake it longer than the stated time.

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 l...