Prep Time
30 Mins
Cook Time
40 Mins
Yield
1 serving

If you haven’t eaten any blackberry pie yet, is it really summer? This perfectly easy blackberry pie comes together in a little more than an hour and highlights one of summer’s best fruits. This recipe works with either fresh or frozen blackberries (or a mixture of the two), but fresh blackberries have more flavor and won’t take as long to cook. Serve with vanilla ice cream or lemon sorbet. 

How to Make It

Step 1

Preheat oven to 425 degrees. Prepare your favorite 2-crust pie recipe, or use prepared crust such as Pillsbury refrigerated (not frozen) crust from the dairy case.

Step 2

Mix flour and 1/2 C measure of sugar together in a large bowl, and add 3 1/2 cups of the berries and stir gently to coat.

Step 3

Place bottom crust in pie plate, and spoon berry mixture into crust. Then sprinkle remaining 1/2 cup of berries on top. Cover with remaining crust. Seal and crimp crust edges, then brush with the milk and sprinkle with the 1/4 cup measure of sugar. Bake 15 minutes.

Step 4

Reduce oven temp. to 375 degrees. Bake another 20-25 minutes.

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