Print Options

 
 
 
 Print
Fresh Blackberry Pie Recipe

Fresh Blackberry Pie Recipe

I grew up on a farm, and we always picked blackberries in early summer and used them to make pies
TOTAL TIME: Prep: 20 min. + standing Bake: 35 min. + cooling YIELD:6-8 servings

Ingredients

  • 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)

Directions

  • 1. 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.
  • 2. 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.
  • 3. 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 Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.