Best Blackberry Pie

READY IN: 1hr 5mins
Recipe by CindyMarie

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.

Top Review by Jewelry b.

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!

Ingredients Nutrition

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.

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