1 of 3 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (197g) Recipe makes 8 servings
Calories 458
Calories from Fat 157		(34%)
Amount Per Serving		%DV
	Total Fat 17.5g	26%
	Saturated Fat 4.8g	24%
	Monounsaturated Fat 7.3g
	Polyunsaturated Fat 4.4g
	Trans Fat 0.0g
Cholesterol 3mg		1%
Sodium 291mg		12%
Potassium 192mg		5%
Total Carbohydrate 74.3g		24%
	Dietary Fiber 6.5g	25%
	Sugars 43.6g
Protein 4.3g		8%
detailed view... how is this calculated?

Best Blackberry Pie

Recipe #354130 | 1¼ hours | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: CindyMarie
Feb 6, 2009

My mom has been making this pie since I can remember, and now it is a staple in my kitchen. It uses quick cooking tapioca, and has a very fresh taste since you do not cook the blackberry mixture before baking. You can use fresh or frozen blackberries. I am always asked for the recipe when I take it to a pot-luck or gathering of friends. I love using Martha Stewart's Foolproof pie crust (Martha Stewarts Foolproof Pie Crust) for double-crust pies like this.

SERVES 8 (change servings and units)

Ingredients

2 lbs frozen blackberries, thawed
3 1/2 tablespoons quick-cooking tapioca
1 1/4 cups sugar
1/8 teaspoon salt
1 tablespoon lemon juice
1 tablespoon butter
1 pastry for double-crust pie

Directions

1
Prepare pie dough of your choice, chill, and roll out top and bottom crusts.
2
Preheat oven to 400.
3
Mix berries, tapioca, sugar, lemon juice, and salt in medium bowl.
4
Line 9" glass pie plate with dough. Fill with berry mixture. Dot with butter.
5
Cover with top crust; seal and flute edge. Cut several slits in crust to vent.
6
Brush top crust with milk and sprinkle with sanding sugar.
7
Bake for 45-50 minutes or until top and bottom crusts are golden brown. I usually cover crust with a foil circle part way through to prevent over-browning.

Questions about this recipe?

Featured Reviews for This Recipe

From: JackieOhNo!

On Jul 31, 2009

This was delightful. I didn't quite have 2 lbs. of frozen blackberries, so I supplemented some nice fresh ones. The filling thickened up nicely. Thanks for posting this family favorite.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: gailanng

On Apr 18, 2009

I crossed my fingers AND my toes. I didn't know the equivalent cups of the 2 pounds of blackberries as listed. I used frozen from last seasons roadside pick and because the filling isn't cooked in advance, I was so worried that I wouldn't have enough thickener included. Well, all turned out well and quite delicious.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Lavender Lynn

On Apr 5, 2009

We used a premade rolled crust. This pie went together in minutes, baked correctly, and tastes delicious. The slice we photographed hadn't cooled completely; it set up better later. Great tasting easy pie, end of message. Made for Pick A Chef, April 09.

0 people found this review helpful

Was this review helpful to you? YES | NO

Read all 3 reviews