I make this pie w/frozen blackberries; have found they cook better. I also make it with whole wheat flour, which makes it healthier and adds a heartier taste, and with low fat sour cream: I use an entire carton of sour cream though, as I have found it makes the pie much more flavorful. And you definitely need a deep-dish pie crust - not a standard pie crust - for this pie!

I also sprinkle an additional 2 tsp - not tablespoons - of sugar on top of the pie before cooking. (It crystallizes during the baking process and provides a nice "brulee topping".

Also, when you reduce the heat to 350 you also need to cover the crust w/foil or use a metal pie crust cover; if you don't the crust will burn!

This pie does NOT take 30 minutes to bake (unless you live 100 feet before sea level!). It takes a good hour to hour and twenty minutes. When you can insert a toothpick and pull it out with no batter on it (just blackberries), you are done.

And you don't just want to cool the pie on a wire rack! You want to cool it for 10-15 minutes, then refrigerate OVERNIGHT! Be sure to serve this pie cold!

I found adding 1/4 cup of tapioca improves the texture of the berries and prevents leaking of berry juice.

I bought some blackberries at Costco, but they were very tart. What better thing to do with them than to make a pie? I found this recipe and gave it a try and it became an instant favorite of ours. We make it frequently. Everyone who has tried it has loved it! I will say that is tastes best made with tart berries than ripe.

I make it as it is written. Although, at 4500 feet above sea level, after changing the temperature, I only cook it for about 25 minutes.

One of the commenters suggested serving this pie cold. We like it warm with whipped cream or vanilla ice cream. It is not set up and quite runny, but tastes so good.

I added a tablespoon of flour to berries and 1/2 cup of sugar substitute, I also used a sugar substitute for topping, it is really a tasty pie, not to sweet and I like the sour cream topping, with the addition of a cup of flour it is a bit like a top crust, not extremely creamy.

Delicious...and i was worried about tasting too much of the sour cream, but it turned out great! I didn't change a thing to this recipe, only the cook time. I had to add 20 minutes to the cook time and every 5 minutes or so I added about 1"wide piece of tin foil around the top of the pie to prevent burning until the center was golden brown becouse it wasn't cooking well in the middle.