Creamy Blackberry Pie Recipe

blackberry pie recipe

This blackberry pie recipe was given to me by Brenda Berndt. She won first place with this recipe at the 2003 State Fair in Texas for the Pie contest in the berry category.

This blackberry cream pie sounds so good I thought I would share it with you. You will need to get some fresh blackberries for this one. Frozen blackberries probably won't work as well due to their water content.

Delicious Blackberry Pie


  • 3 cups fresh blackberries
  • 1 unbaked 9 -inch deep dish pastry shell
  • 3/4 to 1 cup sugar, depending on sweetness of berries
  • 1/3 cup all purpose flour
  • 1/8 teaspoon salt
  • 2 eggs beaten
  • 1/2 cup commercial sour cream
  • 1/2 cup sugar
  • 1/2 cup all purpose flour
  • 1/4 cup butter
  • additional blackberries for garnish optional

Place 3 cups blackberries in pastry shell. Set aside.

Combine 3/4 cup sugar, 1/3 cup flour and salt in a separate bowl. In another bowl mix the eggs and sour cream, stirring until blended. Now add the flour mixture to the egg mixture, a little at a time until all the sugar mixture is mixed in. Pour over blackberries.

Combine 1/2 cup sugar and 1/2 cup flour, cut in butter with pastry blender until mixture resembles coarse meal. Sprinkle evenly over sour cream mixture. Bake at 350 degrees for 50 to 55 minutes or until lightly browned. If desired, garnish with blackberries.

Bake a fresh blackberry pie with this recipe and let me know how you like this State Fair first place winner. 

Home for Blackberry Pie Recipe 

Are you your kid's mom? Learn how to work from home with your own real business...

New! Comments

Have your say about what you just read! Leave me a comment in the box below.


Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.

I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)

-B.A. from 

Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.

I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!

-C.M. from 
Queens, New York

I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!

I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!

Thank YOU so much.  I followed your recipe exactly,..and it is absolutely wonderful!

-Martha MacDonald from 
Karlovac Croatia

Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.

I have made your enchilada sauce a few times now.  We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.

-Wendy Sachse from 
Adelaide Australia

Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.

Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!

My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!

-Erin from Santa Barbara, California

THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.

SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.

I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.

-Frances Bolte

WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.

-Terri M from Florida Keys
Where good Mexican food is hard to find.

Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.

-Tony Starks, California