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Glazed Blackberry Pie

 Glazed Blackberry Pie
I use the first ripe berries of the season to make this fruity pie.—Monica Gross, Downey, California
6-8 ServingsPrep: 25 min. + chilling


  • 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


  • 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,

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Glazed Blackberry Pie (continued)

Nutritional Facts: 46 g carbohydrate, 5 g fiber, 2 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.