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Glazed Blackberry Pie Recipe

Glazed Blackberry Pie Recipe photo by Taste of Home

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I use the first ripe berries of the season to make this fruity pie.—Monica Gross, Downey, California

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Glazed Blackberry Pie Recipe

Prep: 25 min. + chilling

Yield: 6-8 Servings

25 25

Ingredients

5 cups fresh blackberries, divided
1 pastry shell (9 inches), baked
1 cup water, divided
3/4 cup sugar
3 tablespoons cornstarch
Red food coloring, optional
Whipped topping

Directions

Place 2 cups blackberries in pastry shell; set aside. In a saucepan, crush 1 cup berries. Add 3/4 cup water. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Press berries through a sieve. Set juice aside and discard pulp.
In a saucepan, combine the sugar and cornstarch. Stir in remaining water and reserved juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in food coloring if desired. Pour half of the glaze over berries in pastry shell. Stir remaining berries into remaining glaze; carefully spoon over filling.
Refrigerate for 3 hours or until set. Garnish with whipped topping. Refrigerate leftovers. Yield: 6-8 servings.

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

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Glazed Blackberry Pie

Glazed Blackberry Pie

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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