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I use the first ripe berries of the season to make this fruity pie.—Monica Gross, Downey, California
This recipe is:
Quick
Nutritional Facts 1 serving (1 slice) equals 251 calories, 7 g fat (3 g saturated fat), 5 mg cholesterol, 100 mg sodium, 46 g carbohydrate, 5 g fiber, 2 g protein.
Originally published as Glazed Blackberry Pie in Country Woman July/August 2001, p35
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Reviewed on Sep. 05, 2008 by jderouin
this pie was awesome very easy and very very good do you think i could use blueberries?
Reviewed on Sep. 04, 2008 by gerklop
I've made this twice this week and put it in a graham cracker crust for a quickie. I served it with cool whip or ice cream. My guest loved it! I found it had a very flavorful glaze. Lois
Reviewed on Aug. 31, 2008 by CookieCarol
I think frozen berries would be too 'wet' and make a soggy mess of the crust. You might try cooking all of the frozen berries and then using them as a filling. But it wouldn't really be a glazed pie anymore. JMHO
Reviewed on Aug. 31, 2008 by jneu
I am also asking about frozen berries. Do we use them the same as fresh?
Reviewed on Aug. 30, 2008 by garnets
I'm going to try all of these and very soon. I love pies and especially fruit pies. Ann Yarber.
Reviewed on Aug. 30, 2008 by bmeiring
Does the recipe need to be modified if using frozen blackberries, since many of us do not have access to fresh ones?
Reviewed on Aug. 29, 2008 by jrnana
I use this receipe for my fresh peach and strawberry pie. The only difference is instead of crushing the fruit, I leave it whole and add 1 lg box of specific jello (for color/peach or strawberry or berry). Taste so fresh and is delicious!
Reviewed on Aug. 28, 2008 by bwmac
good idea
Reviewed on Aug. 28, 2008 by PvW
You could reduce the calories further by substituting Splenda for the sugar.
Reviewed on Aug. 28, 2008 by eaglesnest
why don't you add sugar info in your recipes for us diebetics. It would really help us
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