The traditional blackberry pie from grandma is updated. Perfect for parties and gatherings in the summer. The children will adore it. To suit your tastes, change the proportion of chocolate chips to berries.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (15 ounce) package pastry for a 9 inch double crust pie
- ¾ cup white sugar
- ⅓ cup all-purpose flour
- ¾ teaspoon ground cinnamon
- 4 cups blackberries
- ¾ cup semisweet chocolate chips
- ½ tablespoon lemon juice
Instructions
- Preheat oven to 425 degrees F (220 degrees C). Place one of the pie crusts into the bottom of a 9 inch pie plate.
- In a bowl, mix the sugar, flour, and cinnamon. Gently stir in the blackberries and chocolate chips. Sprinkle with lemon juice. Transfer to the pie crust in the pie plate. Place remaining pie crust over the top, and secure to the bottom crust by pressing with a fork, or fluting with your fingers.
- Bake 35 minutes in the preheated oven, until top is golden brown. Cool slightly before slicing.
Reviews
I’m not a berry pie fan, but I am now thanks to this recipe! So much so that I’m making this for my county Fair entry. Using half semi-sweet and half milk chocolate chips and olallieberries as well. Blackberries need added sweetness and the milk chocolate does that and makes this a decadent tasting pie. Hope it’s a winner with the judges too!
Made this for my sons birthday. They absolutely loved it. Major keeper. No changes to recommend. Perfect as is.
This pie sounded so good. And I wanted to like it. But as good as chocolate and berry pie sounds, this pie is terrible. As recommend in the reviews, I cut the chocolate down by half and cooked at 425 on the top shelf for 35min and then for an additional 15 min on the middle shelf at 350. I used an egg wash and sprinkled the crust with sugar. The pie cooked beautify and looked amazing. But now I know that chocolate has absolutely no place in a berry pie. This pie is being tossed out – its that bad.
So deelish! Made this for a dinner party and everybody raved about. One went back for seconds and the two who are cooks asked for the recipe. I did what several others recommended – 1) cut back on the chocolate chips by half, 2) baked at 425 for 35 min then at 350 for 15, and 3) gave the crust an egg white wash. The texture and flavor were perfect – not to tart, not too sweet, just a hint of dark chocolate caressing the blackberries. It set nicely and I didn’t expreience the runniness that some of the others mentioned. We did nuke the slices for 20 seconds just before serving so the dollop of Thahitian Vanilla Bean ice cream we placed on top could melt a tad and pool nicely. Will definitely make again and again.
Eat this pie COLD from the fridge! This is such an addictive pie, it’s absolutely marvelous, and sends me out to pick more blackberries just to satisfy the craving. This recipe is perfect. If you eat this pie cold, it’s amazing. (Hot is horrible.) The chocolate chips do not need to be adjusted at all, it’s absolutely delicious as written.
Made this for football party and everyone loved it!
Good concept. I altered it a little bit of course. I found that using bittersweet chocolate actually works better. Or, for a different twist try white chocolate chips, but you may want to add a bit more flour as white chocolate melts thinner than normal chocolate.
I used mixed berries and substituted rum and vanilla for the lemon juice.
Very dissappointed with this. The sugar never dissolved. Tasted like pure sugar.
This recipe id delightful, but I would definitely cut the amount of choco chips in half.
I pretty much followed the recipe, with the exception of cutting down the chocolate a little. Served with vanilla ice cream…tasty goodness right there!! I did also follow the suggestion of chilling it to let the filling set. While I think the suggestion of the added baking time would have eliminated the need for that, by the time my pie was done baking at 425 the top crust was done enough that I didn’t want to bake for another 15 minutes at 350. Debated using some foil to prevent further browning, but went with the fridge option instead 🙂 might warm it up next time!
I have never made a blackberry pie in my life and just picked my first wild blackberries. I must say this pie turned out amazingly good. I did do the egg wash and used just over a 1/2 cup of chocolate chips. YUMMMY! I will be making this pie for many years to come. Once you find amazing, there is no need to look further. Thank you so much for this recipe!
Love the pie. I also cut the chocolate chips by 1/4 cup…the pie was kind of runny..but OH so GOOD!! everyone loved it! just the right amount of fruit with chocolate
I loved this recipe – I followed the advise for less chocolate chips – but I could barely taste the chocolate. Next time I’ll go somewhere in between. Also found I needed a bit more blackberries than it called for.
Made exactly according to the recipe (besides cooking longer but my oven always seems to need extra time) and it was delicious! May be making again in a few days for our next Thanksgiving…
I LOVE this pie. I made it with frozen blackberries, and reduced the chocolate chips to 1/3 cup. Everyone, including my kid brother, loved it. It’s the best pie ever.
I guess I am a purist whenb it comes to a blackberry pie – chocolate chips just does not seem to fit in – sorry. Of course we all have such different tastes. So glad that some did like the combination. To be honest, I do not like mixing chocolate chips with anything except cake or cookies.
It was just ok…maybe it’s just me but the chocolate and blackberry combo wasn’t that good.
I used frozen blackberries. Other than that I followed this exactly and the taste was NOT GOOD. I think it was my blackberries…
Perfect.. as is!
I’ve been wanting to make this pie for months and finally had everything on hand that I needed. I took others’ recommendation of cutting back on the chocolate chips so I did by half (to 3/8 of a cup) and am glad I did. It was a nice fruit pie with just a hint of chocolate – not overbearing, or overly sweet, at all. It was also a perfect blend of all ingredients which made a pie that had a little “sauce” to it but didn’t ooze out when cut. I also did an egg wash on the crust before baking. Delicious!