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Fresh Blackberry Pie

I grew up on a farm, and we always picked fruits in early summer and used them to make desserts. This blackberry pie is a real stunner. —Gladys Gibbs, Brush Creek, Tennessee
  • Total Time
    Prep: 20 min. + standing Bake: 35 min. + cooling
  • Makes
    8 servings

Ingredients

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

Directions

  • 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.
Nutrition Facts
1 piece: 426 calories, 17g fat (8g saturated fat), 18mg cholesterol, 303mg sodium, 67g carbohydrate (32g sugars, 4g fiber), 3g protein.

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Reviews

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Average Rating:
  • Deborah
    May 4, 2020

    This was Yummy. Didn't have tapioca so I used 3 Tbsp. Flour, or 2 teas. cornstarch. One thing- let the filling cool some don't fill crust piping hot, or your edges of the pie seem to flatten out. I topped with egg wash and sprinkled with cinnamon/sugar. the 2nd pie I made I actually painted top with remaining juice. Rave reviews.

  • BEpley
    Apr 24, 2020

    I use deep dish pie crust and an extra cup of blackberries and 8 teaspoons of cornstarch. I omitted the tapioca. It was awesome, perfect consistency, awesome taste

  • tsuop
    Aug 13, 2019

    Wonderful recipe. I do prefer cornstarch to thicken my pies, other than that this is right on perfect!!

  • Lady Fingers
    Jun 18, 2018

    Excellent filling (I used a store-bought crust). If your berries are as fresh and firm as mine were, you might need to add a quarter cup of water.

  • Martina
    May 21, 2018

    This was a good recipe. I would’ve liked some sort of egg wash on the crust and sugar sprinkled on it to sweeten the crust a bit and help counteract the tartness of the berries. If allowed to cool this pie is nice and stiff, not runny at all.

  • JANENOV46
    Jun 20, 2017

    This was wonderful, usually use flour to thicken fruit pie, but the tapioca was much better idea

  • Shafonda
    Nov 25, 2015

    The instruction though few were very vague, pie looks terrible and there's no juice....hopefully it takes better than it looks....terrible for thanksgiving...will never use this again.

  • NanZim
    Aug 31, 2015

    We have a blackberry patch and it produces an abundance of blackberries every summer. This is one of my husband's favorite blackberry desserts. It is easy to prepare.

  • wjjmaj
    Jan 15, 2015

    This recipe was so easy and the pie was delish!

  • Deedeefox
    Aug 12, 2014

    Very good pie. Easy to make. I work all day and made it in the evening. My husband could not wait for it to cool. Very good taste