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Glazed Blackberry Pie Recipe

Glazed Blackberry Pie Recipe

I use the first ripe berries of the season to make this fruity pie.—Monica Gross, Downey, California
TOTAL TIME: Prep: 25 min. + chilling YIELD:6-8 servings


  • 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


  • 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.

Nutritional Facts

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

Reviews for Glazed Blackberry Pie

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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?"

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"

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"

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

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

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."

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?"

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!"

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

"good idea"

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

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

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"

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Wine Pairings

Sweet White Wine

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