Fresh Blackberry Pie

  Desserts

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.

Fresh Blackberry Pie

Average Rating: 4.74074

TOTAL TIME: Prep: 20 min. + standing Bake: 35 min. + cooling
YIELD: 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

Instructions

  • 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.

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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