Michelle's blackberry pie

    2 hours 20 min

    This is a simple pie to make with amazing results. Fresh or frozen blackberries can be used.

    5 people made this

    Serves: 8 

    • 575g fresh blackberries
    • 100g caster sugar
    • 60g plain flour
    • 2 sheets shortcrust pastry
    • 2 tablespoons milk
    • 50g granuated sugar

    Prep:40min  ›  Cook:40min  ›  Extra time:1hr  ›  Ready in:2hr20min 

    1. Preheat oven to 220 C / Gas 7. Line a 23cm pie dish with one sheet of pastry.
    2. Combine all but a large handful of berries with the caster sugar and flour. Spoon the mixture into prepared pastry case. Spread the remaining berries on top of the sweetened berries.
    3. Cover with the pastry lid. Seal and crimp the edges, and cut vents in the lid for steam to escape. Brush the lid with milk, and sprinkle with granulated sugar.
    4. Bake in the preheated oven for 15 minutes. Reduce the temperature of the oven to 190 C / Gas 5, and bake for an additional 20 to 25 minutes, or until the filling is bubbly and the pastry is golden brown. Cool on wire rack.

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    Reviews in English (467)


    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)

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