• Skip to main content
  • Skip to secondary menu
  • Skip to primary sidebar
  • Skip to footer
The Runaway Spoon

The Runaway Spoon

Creative recipes with a Southern slant

  • Home
  • The Runaway Spoon Store
  • Contact Us

Blackberry Sugar Pie

July 3, 2011 by The Runaway Spoon 9 Comments

If you scroll through the Sweets section on The Runaway Spoon, you may notice a host of very simple pie recipes.  Because I think pie is a perfect dessert, for the cook and the consumer.  The variety of wonderful things that can be packed into a pie crust is extraordinary.  And with little effort, you have a comforting treat that is sure to please.  Once you master a simple pie crust, you are ready for all eventualities.  But truthfully, I take no issue with a store-bought crust, though I prefer the pre-rolled kind to the already in a tin plate kind.

This particular recipe came to me by the circuitous route so many recipes seem to follow.  I bought a used community cookbook, in great condition, and as I leafed through the pages, a slip of slightly yellowed paper fell out.  On it was written: “Pie Put blkbrries in crust  Mix 2 c sugar 1 c flour 1 c milk  Bake. “ These are the culinary mysteries that intrigue me, suck me in until I am elbow deep in flour and sugar trying to figure out if this mystical scribbling can really be true.  Sometimes I find them on the pages of community cookbooks, sometimes I have to decipher my own back-of-napkin hieroglyphics, and sometimes they fall out of the sky, like this one.

So, as is my wont, I set out to decode this little gem.  It worked the very first time.  I fiddled a bit, with the amount of sugar and blackberries, and I added vanilla extract for a little depth.  But the mysterious scribbler had it right.  The filling is very sweet, but it balances perfectly with the tartness of the blackberries.  All tucked under a crackly, sugary carapace.  It is very much like one of my greatest childhood memories, blackberries fresh from the bramble, sprinkled with sugar and doused with cold milk, in convenient pie form.

Blackberry Sugar Pie

Gently rinse the blackberries, then lay them out on a tea towel to dry completely.  Discard any bruised or squished berries.

1 unbaked 9-inch pie crust (homemade or bought ready-rolled)

12 – 14 ounces fresh blackberries

1 cup flour

2 cups sugar

1 cup milk

1 teaspoon vanilla extract

Preheat to oven to 350 degrees.  Fit the pie crust into a deep-dish pie plate.

Fill the prepared crust with blackberries, fitting in as many as you can.  In a large bowl, stir together the flour, sugar, milk and vanilla.  Stir until the mixture is very well combined.  Slowly pour the sugar mixture over the berries in the pie, filling all the spaces in-between berries.  Roll the berries around gently so they all have a little of the filling clinging to them, and push as many under the filling as possible.

Carefully transfer the pie to the oven and bake for 35 – 45 minutes, until the pie is puffed up in the center and slightly golden.  It should only slightly wobble from side to side when you gently shake it, not jiggle all over.  Cool the pie on a wire rack.  The center will deflate, but that’s to be expected.  When the pie is cool, chill in the fridge until ready to serve.   The whole pie can be kept in the fridge for 2 days, but after it is cut, it will fall apart a bit.

Serves 6 – 8

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to email a link to a friend (Opens in new window)

Related

Filed Under: Farmers Market, Fruit, Fruit and Vegetables, Southern Specialties, Sweets Tagged With: Blackberries, desserts, pie, Southern specialities, Sweets

Reader Interactions

Comments

  1. Diane@Peaceful Acres Farm says

    July 3, 2011 at 12:27 pm

    Thanks…I am so making this! It looks great. My family gets tired of cobblers, which to me are the simplest to make. But they love pies.

  2. debbie koenig says

    July 4, 2011 at 4:55 pm

    Ooooo, pretty! I’ve got piecrust in the fridge right now, and a pile of gooseberries just begging to be used. I was planning to go traditional, but this looks like more fun. Think they’ll substitute well?

  3. Mary @ Delightful Bitefuls says

    July 6, 2011 at 10:26 am

    Wow! This is perfection… I am totally making this! Thanks 🙂

    New to your blog; happy I found you!

    Mary xo
    Delightful Bitefuls

  4. Nutmeg Nanny says

    July 6, 2011 at 11:25 am

    Such a beautiful looking pie!

  5. Cassandra says

    July 7, 2011 at 8:17 pm

    I have made something very like this with cranberries at Thanksgiving and it was a big hit. Delicious!

  6. ShannonP says

    September 6, 2011 at 7:53 pm

    Thank you for the recipe! I did a Google search for a blackberry pie recipe that used only one pie crust because I used the other one to make dinner and this recipe came up. I am excited to try this and thankful to find someone not frowning on those of us who use store-bought pie shells. 😀

    I look forward to looking around your site a bit more after dinner!

    Shannon

  7. Stephanie says

    September 9, 2011 at 7:26 pm

    I’ve been wondering what to take over to welcome my new neighbors, this sounds perfect!

Trackbacks

  1. The Sunday Read | Green Eats Blog says:
    July 10, 2011 at 8:03 am

    […] has a recipe for Blackberry Sugar Pie over at The Runaway Spoon, which is quickly becoming one of my favorite food […]

  2. Friday Pie-day (and a follow up on the paint or no paint dilemma) | yrppies says:
    August 3, 2012 at 11:19 am

    […] out of time. Instead I bought some beautiful local berries and made this old-fashioned and yummy Blackberry Sugar Pie inspired by The Runaway Spoon. I was intrigued by the simplicity of the recipe: pie crust, berries, milk, sugar and flour. I […]

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

More from The Runaway Spoon

  • Fruit and Vegetables
  • Vegetables
  • Fruit
  • Farmers Market
  • Snacks And Starters
  • Southern Specialties
  • Breakfast And Brunch
  • Sweets
  • Meat Poultry Seafood
  • Holiday Cooking

More to See

Garlic Custard and Confit Tomato Charcuterie Board

March 19, 2023 By TheRunawaySpoon

Ricotta Balls in Tomato Sauce

March 12, 2023 By TheRunawaySpoon

Footer

I'm P.C. I think I am like most people. Somewhere in the middle between food snob and food schlub. Just being in the kitchen makes me happy. I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Search

Follow Us

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Menu

  • Home
  • The Runaway Spoon Store
  • Contact Us

Copyright © 2023 The Runaway Spoon