Blackberry Pie II7 Reviews
“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.” - by Sue Roth
Original recipe yields 1 pie
- Mix tapioca flour and sugar together, and blend mixture into the berries.
- 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.
- Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until pie is golden brown and bubbly.
Amount Per Serving (8 total)
- 430 cal
- 15.3 g
- 71 g
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"Simply fantastic! Best blackberry pie recipe I've used. Definitely a keeper. Very easy to prepare, consistency excellent, raves from family...." See more"
"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 an..." See mored 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."
"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 froze..." See moren 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!"
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