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Perfect!My husband and son picked the berries and i made the pie. I cant believe it turned out perfectly!
Oops forget to rate
You made it easy for me.Thank you.
You forgot to mention, how to remove the blackberry seeds
Hi Meic, thanks for your comment. This recipe doesn’t call for that step and it wouldn’t likely work. You would have to puree the blackberries and run the puree through a sieve, and then you’d be left with something too watery–it just won’t behave like a pie in the oven. If seeds are an issue for you, try this blueberry pie instead, perhaps? https://www.simplyrecipes.com/recipes/blueberry_pie/
I made a mini version on this and it was fabulous! Just halved the ingredients and it was perfect!
This recipe was delicious! I doubled the recipe and followed the ingredients to a T. I read the reviews before baking so knew that going with the higher amount of cornstarch (6 tbsp per pie) was better for my store bought ripe berries and also that the pie filing needs to bubble to know that it’s done. I ended up baking my pie quite a bit longer but glad I did. The crust was golden and flakey and the filling was perfectly set. Not soupy at all and totally DELICIOUS! Definitely a keeper!
I made the pie with fresh blackberries. The recipe was very easy for preparing the blackberries but when cooked turned out to look like raspberries. The pie is good but I will try frozen or canned next time.
This is the best recipe. I love the flavor. Almond flavoring is a very good addition.It turns out great evertime.
Followed the recipe to perfection and not liquidity at all, doesn’t look right on the inside at all, very disappointed. The berries r still whole
Hi Gabby, how odd. Some people have too much liquid, you have none? Weird. Did you toss the blackberries with regular white granulated sugar? Also, you really do need to bake the pie until the filling bubbles. If it’s not bubbly, it’s not done. Sounds to me like the berries either weren’t tossed with enough sugar or the pie wasn’t baked long enough.
Would I be able to make this as a set of miniature pies?
Hi Romeo, I haven’t tried making miniature pies with this recipe, but they could be wonderful. Please let us know what you do and how they turn out if you try them that way.
I followed the recipe exactly. This was a huge runny mess, and I can see the tapioca through the top of the lattice. crunchy bits of hard tapioca…not fit to be served for the party I made this for tomorrow. I’ll have to make something else. Extremely disappointed.
Is the amount of filling meant for a regular 9″ or a 10″- perhaps for a deep 9″ and regular 10″? The step for rolling crust mentions both, but using the filling for a regular 9″ pie in a 10″ pan makes a skimpy pie, where as a decent filling for a 10″ is going to be more than needed for a regular 9″- at least in my experience.
Hi MJ, the amount of filling works for both sizes. The 10-inch size may be a little shorter than the 9-inch size. But the filling amount is flexible too. The ingredients call for 5 to 6 cups of berries. If you only have 5 cups of berries, then perhaps the 9-inch pie plate will work best for you.
Can I use this recipe for high altitudes
Hi, Elizabeth! This recipe was developed for baking at sea level. Check out this post on King Arthur Flour for how to convert to high-altitude baking. Good luck!
One of the best pies I’ve ever made! I followed your directions for store-bought blackberries, and it was absolutely perfect. I will be making this again.
it’s Berry Berrylicious!!!
To those who found it soupy….just drain off the excess and put the berries in the pie.
I put the mixture together and let it sit overnight in the fridge. The “soup” from the berries can then be made into a sauce over the pie and icecream.
OMG is it ever good. I did the crust from your recipe as well, it tastes good but I had a little challenge to stop it from crumbling. Thank you for sharing this. My husband love it!Cornelia
Perfection! I really wanted to make a blackberry pie for my friends who were visiting to show off the amazing blackberries growing around Seattle right now. This recipe was exactly what I was looking for! I followed it precisely, picked a few under ripe berries as instructed and it was magnificent! It set beautifully and received rave reviews from everyone at the table. Thank you!
Really disappointed. Was so excited to make this after we picked fresh blackberries at the farmers market. I followed the directions exactly for the fresh picked berries and it turned out runny and soupy. I bake a lot and have never had that happen! Bummer!
Excellent! My husband doesn’t care for a lot of crust so I made pie crust squares and then made the filling on the stovetop. I mixed all the ingredients except thickener and let it simmer for about 15 – 20 mins. I thickened the berries with a cornstarch/water mixture. Cinnamon added a great taste. We topped vanilla ice cream with the blackberries and a piece of crust. Will make this again!!
What a great idea BKB, thanks for sharing!