Best Blackberry Pie
"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."
photo by Jonathan Melendez
- Ready In:
- 1hr 5mins
- Ingredients:
- 7
- Serves:
-
8
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
- 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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Reviews
-
Delicious pie! The filling was great and really held together when slicing. Of course, had to serve it with a scoop of vanilla ice cream. You can't go wrong with this pie! -
i was in a hurry.. so the berries went in frozen and i used 1/4 cup heaped tapioca. 8 inch pie shell as the premade dough from the store does not fit into a 9 inch well . (i was in a real hurry). Added a bit more butter and lemon. 24 oz pkg of frozen berries and Organic Cane sugar for the vanilla taste! I did dust the inside of the raw pie shell with flour... put it all in... it had to sit in the fridge most of the day... but when i cut it it did NOT run and was not 'jello' like inside. it was PERFECTION! i've tried a lot of recipes and this one comes as close to Grammies fresh blackberry pie from fresh picked home grown berries 50 plus years ago... It's a true 5 star winner! -
I thawed my berries in a bowl of water, then drained in a colander. I was afraid the pie would turn out soupy, but it turned out divine! It held its shape after being cut (after cooling for two hours) and has the most gorgeous color! So don't let those oh-so-juicy thawed berries worry you. So proud of the way this pie turned out that I wish I had somewhere to take it! -
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. -
Oh my so delicious! I used a big ceramic pie plate. So I used 2 - 12 Oz frozen bags blackberries. Everyone loved it! I used 3 tbsp corn starch, mixed in with sugar before adding to pie mixture. I did not have tapioca.
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RECIPE SUBMITTED BY
I grew up on a farm in Southeast Iowa where I learned to garden, cook, and can with my mom. She always told me not to marry a farmer (kidding, of course), but I did in June 2007. Now I have a big garden on our farm and love to cook and can using fresh goodies from the garden. I work full-time, but enjoy helping out on the farm when I can and taking meals to the field to feed the guys during spring planting and fall harvest.
