Grandma's Blackberry Pie

This is what I call a Goldilocks recipe -- not too tart, not too sweet, but Just Right. We've used a lattice top in the pie pictured, and it looks really nice, but this pie is equally scrumptious with a plain top crust with three or four slits cut for ventilation.
  • ½ cup sugar
  • ½ cup all-purpose flour
  • 4 cups fresh blackberries, washed and drained, divided
  • 1 tablespoon butter, cut in small pieces
  • Pastry for 9-inch double crust pie
  • 1 to 2 tablespoons milk (optional)
  • 2 tablespoons sugar
  1. Preheat oven to 425°F.
  2. Whisk together the sugar and flour in a small bowl.
  3. Remove ½ cup blackberries and set aside. Put remaining 3-1/2 cups berries in a large bowl.
  4. Sprinkle berries with sugar/flour mixture and gently mix with a spatula until mixture is well distributed.
  5. Pour berry mixture into a 9-inch unbaked pie shell. Scatter reserved ½ cup berries on top, and dot with butter. Cover with top crust, seal edges and crimp.
  6. Brush top crust with milk, and sprinkle with 2 tablespoons of sugar.
  7. Bake at 450°F for 15 minutes. Then reduce oven setting to 375°F and bake an additional 25 to 30 minutes until crust is golden brown.

Note: Here are links to our piecrust recipes. Either standard or butter pastry is right for this pie.

Kitchen tools you'll need for Grandma's Blackberry Pie:
Mixer, Mixing Bowls, Pie Baker, Rubber Spatula

Recipe editor