Name: Blackberry Pie
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1 pie, 6-8 serving(s)
Ingredients: 4 3/4 cups berries (fresh or frozen); 1 1/2 cups sugar; 6 tablespoons flour; 1 tablespoon tapioca; 1/2 teaspoon cinnamon; 2 tablespoons butter; 2 (9 inch) pie crusts

6

Recipe by Chef on the coast

6

People talking

Join In Now Join the conversation!

Mom is well known in the family for her blackberry pie. So we like to make this recipe when blackberries are in season here. We also pick lots to freeze so we can make this pie throughout the year.

Ready In:: 1hr 15mins
Serves:
Yields:
Units:

6

People talking

Join In Now Join the conversation!

ingredients

4 ³⁄₄ cups berries (fresh or frozen)
1 ¹⁄₂ cups sugar
6 tablespoons flour
1 tablespoon tapioca
¹⁄₂ teaspoon cinnamon
2 tablespoons butter
2 (9 inch) pie crusts

directions

Mix sugar, flour, tapioca and cinnamon.
Sprinkle over berries and toss to coat until well blended.
Pour into premade pie crust and dot with butter. Put top crust on.
Cut 3-4 slits through top crust.
Bake at 450 degrees for 10 minutes.
Reduce heat to 350 degrees and bake about 1 hour longer or until crust is light brown.
Serve warm with ice cream.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@Chef on the coast

Contributor

@Chef on the coast

Contributor

"Mom is well known in the family for her blackberry pie. So we like to make this recipe when blackberries are in season here. We also pick lots to freeze so we can make this pie throughout the year."

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by Sassy J

6/12/2017

I did not have a positive result as others have reported. The filling had an odd almost chemical-like aftertaste. Used fresh berries that tasted great prior to baking the pie. Maybe it was the tapioca??, Just not sure.

Reply
review by jbenjamin5

5/30/2011

This pie is easy, and delicious. I did not have tapioca, used 2 tbl cornstarch, and it came out great. I used fresh blackberries. I will make this for the MIL!(o;

1

Reply
review by Chef Stiles

4/26/2010

This was excellent the only thing I did different was swap splenda for the sugar so my hubby could enjoy it thanks

Reply
review by UmmBinat

4/12/2010

This was good but sadly I used a bad crust. I used frozen raspberries because my store did not have blackberries either frozen or fresh!! For the flour I used white rice flour to be gluten free, regular tapioca, etc. I used Recipe #362132 as the crust. I may make this again with blackberries if I find a good gluten free flaky crust. Made for RECIPE SWAP #39 - April 2010 - Group 9 - Coconut Ice.

Reply
review by Baby Kato

3/5/2010

This is excellent. We loved this beautiful pie. It was not the prettiest pie that I have ever made, but it is one of the best tasting pies, I have ever tried. I used frozen berries, they worked perfectly, resulting in a lovely blackberry treat. I didn't have any problems except that the crust cracked, the filling was thick and silky while the crust was tender and flaky. Thanks so much for sharing a recipe that I will make again and again. :)

Reply