Blackberry Pie – A Classic

Here in New Hampshire, wild blackberry season has just ended. Dan and I are lucky enough to live surrounded by woods with plenty of blackberry patches to pick from. Once the crop was plentiful, we saved enough to make a blackberry pie. There are literally hundreds of recipes to choose from in my vintage cook books. Fruit pies were, and still are, a common dessert in America so I had no end of choices.

I decided to go with a simple one from the iconic 250 Superb Pies and Pastries from the Culinary Arts Institute’s series. This copy was dated 1949. As you can see from the recipe page, this book was well-loved and used by some housewife!

Pies have a very long and very interesting history which you can read about here. Suffice to say, pies began as a way of encasing a meal of meat to eat as a main course. A quick search on the internet with the words English Pie brought up more meat pies, than fruit. The same search using the words Pie America only brings up fruit or sweet dessert pies. Sometime in the 19th century, Americans diverged from their English roots and embraced the fruit pie over the meat (not that we don’t love our chicken pot pie!).

So celebrate our fruit pies and make one this summer. We still have plenty of fruits waiting to be made into pies – we just bought fresh picked peaches and early apples.

Here’s the simple blackberry pie recipe:     


  • 3 cups fresh blackberries
  • 1 cup sugar
  • 2 tbs flour
  • 2 tbs lemon juice
  • 1/8 tsp. salt
  • 1 plain pastry for top and bottom crust
  • 1 tbs. butter

Pre-heat oven to 450 degrees

Combine the berries sugar, flour, lemon juice and salt

Line the pie pan with pastry bottom

Add filling and then dot with butter

Cover with top crust

Bake for 10 minutes in 450 degree oven

Reduce temperature to 350 degrees and bake 30 minutes longer

It’s “simple as pie!” And the result was yummy. We’re looking forward to peach and apple pies next.


Leave A Comment...