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Blackberry Pie II

Blackberry Pie II

Sue Roth

I use tapioca flour mixed with sugar to thicken the berries. The filling will thicken upon cooling, so try not to cut into pie until completely cool.

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 430 kcal
  • 22%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 71g
  • 23%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 242 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Mix tapioca flour and sugar together, and blend mixture into the berries.
  2. Line a pie dish with pastry. Pour filling into pie shell, and cover with top crust. Seal edges by pinching or fluting the edge. Brush top with egg white and sprinkle with a little sugar. Cut slits in top to allow steam to escape.
  3. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until pie is golden brown and bubbly.
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Reviews

OHIOJANET
20
7/25/2004

Simply fantastic! Best blackberry pie recipe I've used. Definitely a keeper. Very easy to prepare, consistency excellent, raves from family.

SteveBcooking
19
8/1/2005

Excellent. I did make the following changes: I used about 7 or 8 c of wild blackberries, because I love blackberries. I used about 2/3 c of sugar, because I always eat blackberry pie with ice cream and I wanted it to be a little tart. And, I didn't put anything on the crust because I didn't have an egg. Everyone loved it. It was a little runny, probably due to the extra berries. The extra juice can be spooned over the accompanying ice cream. Ahhh... life is good.

Kristina Hooker
15
2/12/2008

Mmmmmm ... delicious! A few suggestions, though: I used only 1 cup of sugar instead of the extra half, because I like a little ice cream on my pie and that makes up for the sugar. Also, I used frozen blackberries instead of fresh (since it's winter), and I would make sure to use at least 5 cups if going this way. Tapioca did the trick to keep it from being runny! Will make this again!