Fresh Blackberry Pie
Total TimePrep: 20 min. + standing Bake: 35 min. + cooling
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.
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
Wonderful recipe. I do prefer cornstarch to thicken my pies, other than that this is right on perfect!!
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.
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.
This was wonderful, usually use flour to thicken fruit pie, but the tapioca was much better idea
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.
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.
This recipe was so easy and the pie was delish!
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