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!
- 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 See How It's Made
- 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.