Blackberry-Raspberry Pie
"A very easy pie to make all year round. The pie is very juicy so put a piece of aluminum foil in under the pie plate in the oven or you may have a mess on your hands."
photo by Nancy G.
- Ready In:
- 2hrs
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 1 1⁄3 cups sugar
- 2 tablespoons quick-cooking tapioca
- 1 tablespoon cornstarch
- 2 cups frozen raspberries
- 2 cups frozen blackberries
- 2 tablespoons butter
- pastry for double-crust pie
directions
- In a large mixing bowl, combine sugar, tapioca and cornstarch. Add berries and toss gently until coated. Let stand for 15-30 minutes or until the fruit is partially thawed but still icy.
- Transfer berry mixture to pastry-lined pie plate. Dot filling with butter. Place remaining pastry on filling. Trim pastry and crimp as desired.
- To prevent the crust from overbrowning, cover edge of pie with foil. Bake at 375º for 50 minutes. Remove foil and bake for 20-25 more minutes or until pastry is golden and filling is bubbly.
- Remove from oven and cook on a wire rack.
- There will be lots of juice in this pie.
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Reviews
-
Turned out picture perfect - stood up well, no messy goo! Great taste as well, not too sweet and not too tart. Thank you for posting! -
Yum! My family loved this beautiful pie! Blackberries and raspberries are just made to be together. Used Recipe #117324 and baked in a deep dish pie plate though would have been fine with a standard size. Used fresh organic raspberries, otherwise no changes. Thanks for sharing the recipe!
RECIPE SUBMITTED BY
Nancy G.
Chesapeake, VA
<p>Thank you to everyone who has tried one of my recipes and for all the great reviews.</p>
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