NEXT RECIPE >

Glazed Blackberry Pie Recipe
Glazed Blackberry Pie Recipe photo by Taste of Home
Next Recipe

Glazed Blackberry Pie Recipe

Read Reviews
5 10 9
Publisher Photo
I use the first ripe berries of the season to make this fruity pie.—Monica Gross, Downey, California
TOTAL TIME: Prep: 25 min. + chilling
MAKES:6-8 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 6-8 servings

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

Nutritional Facts

1 slice: 251 calories, 7g fat (3g saturated fat), 5mg cholesterol, 100mg sodium, 46g carbohydrate (26g sugars, 5g fiber), 2g protein.

Directions

  1. 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.
  2. 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.
  3. Refrigerate for 3 hours or until set. Garnish with whipped topping. Refrigerate leftovers. Yield: 6-8 servings.
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.


Reviews for Glazed Blackberry Pie

AVERAGE RATING
(9)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
jderouin User ID: 2362467 32388
Reviewed Sep. 5, 2008

"this pie was awesome very easy and very very good do you think i could use blueberries?"

MY REVIEW
gerklop User ID: 156794 123181
Reviewed Sep. 4, 2008

"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"

MY REVIEW
CookieCarol User ID: 1452995 88966
Reviewed Aug. 31, 2008

"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"

MY REVIEW
jneu User ID: 1109560 123179
Reviewed Aug. 31, 2008

"I am also asking about frozen berries. Do we use them the same as fresh?"

MY REVIEW
garnets User ID: 2823416 32386
Reviewed Aug. 30, 2008

"I'm going to try all of these and very soon. I love pies and especially fruit pies. Ann Yarber."

MY REVIEW
bmeiring User ID: 2806594 55570
Reviewed Aug. 30, 2008

"Does the recipe need to be modified if using frozen blackberries, since many of us do not have access to fresh ones?"

MY REVIEW
jrnana User ID: 1881482 32368
Reviewed Aug. 29, 2008

"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!"

MY REVIEW
bwmac User ID: 1536518 123178
Reviewed Aug. 28, 2008

"good idea"

MY REVIEW
PvW User ID: 163276 80380
Reviewed Aug. 28, 2008

"You could reduce the calories further by substituting Splenda for the sugar."

MY REVIEW
eaglesnest User ID: 2704092 49077
Reviewed Aug. 28, 2008

"why don't you add sugar info in your recipes for us diebetics. It would really help us"

Loading Image