Fresh Blackberry Pie

This pie is a delicious way to enjoy your freshly picked blackberries.


6 to 8 servings


1 cup granulated (white) sugar
1/3 cup quick-cooking tapioca
1/4 teaspoon salt
4 cups fresh blackberries, divided
2 tablespoons butter
1 (9-inch) pastry for double-crust pie


Preheat oven to 400°F (204°C).

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-inch 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 for 35 to 40 minutes or until crust is golden brown and filling is bubbly. Cool on a wire cooling rack.

Estimated Time

Preparation Time: 20 minutes + standing
Bake Time: 35 minutes + cooling

Nutritional Information

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.

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