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Fresh Blackberry Pie

 Fresh Blackberry Pie
I grew up on a farm, and we always picked blackberries in early summer and used them to make pies
6-8 ServingsPrep: 20 min. + standing Bake: 35 min. + cooling


  • 1 cup sugar
  • 1/3 cup quick-cooking tapioca
  • 1/4 teaspoon salt
  • 4 cups fresh blackberries, divided
  • 2 tablespoons butter
  • Pastry for double-crust pie (9 inches)


  • In a large saucepan, combine the sugar, tapioca and salt. Add 1 cup
  • blackberries; toss to coat. Let stand for 15 minutes. Cook and stir
  • over medium heat until berries burst and mixture comes to a gentle
  • boil. Remove from the heat; gently stir in remaining berries.
  • Line a 9-in. pie plate with bottom pastry; trim pastry even with edge
  • of plate. Add filling; dot with butter. Roll out remaining pastry to
  • fit top of pie; place over filling. Trim, seal and flute edges. Cut
  • slits in top.
  • Bake at 400° for 35-40 minutes or until crust is golden brown and
  • filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 piece) equals 426 calories, 17 g fat (8 g saturated fat), 18 mg cholesterol, 303 mg sodium, 67 g carbohydrate, 4 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white

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Fresh Blackberry Pie (continued)

Wine (continued)
wine such as Moscato or a sweet Riesling.