The Irish goddess Brigid and the Norse thunder god Thor revere the blackberry plant! You’ll quickly return to the Old Religion thanks to this easy recipe!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 1 to 9 – inch pie |
Ingredients
- 1 (15 ounce) package pastry for a 9 inch double crust pie
- 4 cups fresh blackberries
- 1 ½ cups white sugar
- ½ cup all-purpose flour
- ¼ teaspoon salt
- 1 tablespoon butter
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Line a 9 inch deep dish pie pan with one of the crusts.
- Place the blackberries in a large bowl. Stir together the sugar, flour, and salt. Sprinkle over the berries, and toss to coat. Pour into the pie crust. Dot with butter. Place the other pie crust over the top, and secure to the bottom crust by pressing with a fork, or fluting with your fingers. Cut a design in the top crust with a sharp knife to vent steam.
- Bake for 1 hour in the preheated oven, or until the top crust is browned. Let cool to almost room temperature before serving to allow the filling to set.
Nutrition Facts
| Calories | 464 kcal |
| Carbohydrate | 73 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 6 g |
| Protein | 5 g |
| Saturated Fat | 5 g |
| Sodium | 337 mg |
| Sugars | 41 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I was looking for a simple recipe without spices. This one is so delicious! We use wild blackberries, which are very sweet and flavorful, so I decreased sugar to 1 cup, increasing fruit by 1 cup. Excellent results.
Extremely easy to make! Great taste!
This recipe gets 5 stars!!! I live in the Pacific NW and blackberries grow like weeds up here! Unfortunately, I made this pie in February (out of season) and I had to use frozen but there was no telling in the taste.Following some tips from other reviewers I only made a little change. 1. I combined all ingredients and then defrosted the berries in the microwave. After stirring it again, it was really soupy. I added 1 Tablespoon of cornstarch to help thicken. Wow! It worked! I added a dash of Cardamom and a dash of cinnamon and 1 teaspoon of real vanilla.
It was fabulous I’ve made a total of four of them in two weeks and everybody that has tried a piece has loved it. I made no changes to the recipe.
I followed the recipe to a T and like another user indicated, the sugar/flour mixture didn’t do anything but sit there. I had a mound of berries on top of a mound of sugar and there was no liquid in the pie at all. I was so embarrassed and disappointed….not to mention the money wasted (blackberries are expensive).
I couldn’t give 5 stars to the recipe as written only because I used only 1 cup of sugar and even then it was pretty sweet. Using any more would have made it too sweet to eat. Maybe this was because I used fresh blackberries that I picked myself and they were perfectly ripe. Using store bought frozen blackberries might need more than 1 cup of sugar. I used my favorite crust recipe and together the pie was delicious.
The only change I made to this recipe was that I made my own pie crust instead of pre-made, which was delicious. Unfortunately, the filling wasn’t. This is a very heavy pie; the filling is really thick. For my tastes, I couldn’t even eat it.
Very nummy! I used a tad less sugar, squirted a touch of lemon over the bb blend, and served with an option of whipped cream or vanilla ice cream. It was a hit. 🙂
It was great! That is all I have to say about this pie. But way to go ZOINKS!!! God bless you.
I followed the recipe to the “T” and it was so watery and horrible.; it was not pie. I tried to salvage it by thickening the berries on the stove and topping it with the pie crust but is was way too sweet. I will never use this recipe again, its horrible.
This was the first time I made a pie (also made a blueberry pie at the same time). I was shocked at how easy it was to make. Everyone raved over it! It was quite delicious!!!
This had a great taste and contrary to those who thought it was runny or baked with hard lumps mine was smooth and thick. I did alter the recipe in the following ways: Mixed Berrie mixture first using 1 Cup sugar, 2 Tablespoons cornstarch,and left the butter out. Left Berrie mixture sit while preparing pie crust. I pre-baked the pie shell with egg white coating at 400°F for 10 min. Poured berries and all dry ingredients into the shell making sure dry ingredients were on top of the berries. Added top shell coated with egg white then coated with milk and sugar for a flaky brown crust. Baked for 10 min at 400°f then reduced to 350°F for 40-50 min. or until golden brown. Perfect pie and very good taste.
I had a deep dish pie crust, so I added an extra cup of blackberries. I also made this with the addition of 2 tbs of cornstarch after reading some of the reviews, and I baked it for an hour at 375. the pie baked up fine, but I noticed that there were some areas where the sugar mixture hadn’t melted into the juice. I suspect this was because of too much cornstarch. I also thought it was way too sweet. I think if I make this again, I’m going to cut the sugar back to 1 cup and cut out the cornstarch.
This recipe was bomb! The only I think I would change it to let the pie cook and hour and thirty minutes. All purpose is the best flour because it makes the crust flaky, I tried white/wheat flour and it just didn’t compare. And pick the blackberries either the day before or day of, it makes it a lot more fresh. I cooked pies for this ministry I am involved with and everyone loved it and my dad, which takes is great if he loved it.
Delicious!!
Tonight’s guest list got out of hand for a backyard barbecue. To stretch the menu further than I had originally planned, I decided to throw some pies in the oven while everyone was outside visiting before we started grilling. I didn’t have time to fool with a finicky recipe and decided to have my kitchen helper search for a simple blackberry pie recipe. I made my own crusts and omitted the salt because my butter was salted. I used frozen berries because it was what I had on hand. I questioned him twice on the amount of sugar and flour, and then had to verify with my own eyes. I followed the the recipe, and in the end, tossed the berries in the mixture, then filled my pie crust with the coated berries. I did not use any additional sugar mixture because #1, it would not have fit in the pie pan, and #2, I felt it would be too much filler ( I actually used the mix for 18 mini pies. Way too much). The pie smelled amazing. And out of three pies that I made, this was the only one that was cut into straight out of the oven! It had not set up yet and the aroma of the berries tumbling out of the area where that slice had been filled my house and brought others into the kitchen. It was gone before it could cool down, but my son did show me evidence that it would have set just fine when I witnessed him using a bowl scraper to get every last bit of blackberry out of the pan. This is an amazing, simple recipe. Berries can be a lot of work. Trust your judgment and adjust accordingly. Thanks
This is way too sweet. The filling is all sugar and you cannot even taste the flavor of the blackberries. The consistency is good but cut down the sugar and add some seasonings that enhance the berries, like lemon or cinnamon.
Delicious but next time I’m going tony use 1/2 the sugar.
LOVED this pie. Versatile to be used with any fruit. FYI…ALWAYS use fresh fruit in pies to prevent “runny” pies. I did cut the amount of sugar in half, added 1/4 tsp. nutmeg and 1 tsp. cinnamon. Brushed on some egg white to the bottom before loading in the fruit and brushed the top of the pie and sprinkled it with white sugar.
Made just as written, it always come out great
You can’t go wrong with a basic ,old-fashion recipe. The only suggestion I would add is to brush either beaten egg, or cream on top of the pie before placing it in the oven. It will guarantee a beautiful golden brown crust with a bit of sheen. :0)