“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
Ingredients
Adjust Servings
Original recipe yields 1 pie
Directions
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 430 cal
- 22%
- Fat
- 15.3 g
- 24%
- Carbs
- 71 g
- 23%
Based on a 2,000 calorie diet
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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"
SteveBcooking
"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."
Sina85
"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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