This is a simple pie to make with amazing results. Fresh or frozen blackberries can be used.
I am somewhat of a fussy pie baker and I loved this recipe! The only things I did differently were that I used 5 pints of large berries, I also brushed the bottom crust with a little beaten egg, squeezed a little lemon juice over the berries and dotted with butter before putting the top crust on. I brushed the top crust with some of the beaten egg and sprinkled sugar over it. It was delicious and I agree, serve this with a little vanilla ice-cream. I've made this pie about 5 times this summer and received rave reviews each time. One more tip ~ make sure that you combine the berries with the sugar and flour well until you no longer see any "white" coating on the berries. - 31 Aug 2004 (Review from Allrecipes US | Canada)
I've made this recipe a total of three times in the past month (can you tell I liked it?). Each time I tried a slightly different variation. The recipe as stated tastes great. However, I recommend brushing part of an egg on the bottom of the pie shell before adding the berries so that the bottom will not become soggy. Instead of using all-purpose flour, I tried tapioca flour once. It turned out a thicker and bit sweeter berry filling than the straight flour. I liked it. Another thing I did was to add a tablespoon or two of cold butter chopped up and sprinkled over the berries. If you like a buttery flavor, this is definitely the way to go. All three times I used a butter pie crust. If you have the option between frozen and fresh blackberries, I highly recommend the fresh. I tried both. The fresh were much tastier. When it came down to it... each variation tasted great and I highly recommend this recipe. It is resilient to modifications and very tasty. - 24 Jan 2003 (Review from Allrecipes US | Canada)
Very good. I added more berries, and it still fit well into the pie dish. Next time I would squeeze a tablespoon or so of lemon juice on top for a needed brightness. I used 1/4 cup tapioca in lieu of the flour. I did brush some beaten egg onto the bottom crust to keep it from becoming soggy. - 06 Apr 2003 (Review from Allrecipes US | Canada)