Best Blackberry Pie Recipe #354130
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 (Recipe #59026) for double-crust pies like this.
by CindyMarie
1¼ hours | 15 min prep
SERVES 8
- 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
- Prepare pie dough of your choice, chill, and roll out top and bottom crusts.
- Preheat oven to 400.
- Mix berries, tapioca, sugar, lemon juice, and salt in medium bowl.
- Line 9" glass pie plate with dough. Fill with berry mixture. Dot with butter.
- Cover with top crust; seal and flute edge. Cut several slits in crust to vent.
- Brush top crust with milk and sprinkle with sanding sugar.
- 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.
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5 stars