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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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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. 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:
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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