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. 

psfreeman
Recipe by MyRecipes June 2011

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Read the full recipe after the video.

Recipe Summary

prep:
30 mins
cook:
40 mins
total:
1 hr 10 mins
Yield:
1 serving
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

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