Blackberry Pie

Total Time Prep: 20 min. + standing Bake: 35 min. + cooling
Yield 8 servings
Test Kitchen Approved
Celebrate the summer harvest with our blackberry pie. One slice, and you’ll see why this pie is the best pie.

Ingredients

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

Directions

  1. In a large saucepan, combine 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. Preheat oven to 400°. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top.
  3. Bake until crust is golden brown and filling is bubbly, 35-40 minutes. Cool on a wire rack.

Nutrition Facts

1 piece: 524 calories, 26g fat (16g saturated fat), 68mg cholesterol, 407mg sodium, 69g carbohydrate (29g sugars, 5g fiber), 5g protein.

I grew up on a farm, and we always picked fruits in early summer and used them to make desserts. This blackberry pie recipe is a real stunner. —Gladys Gibbs, Brush Creek, Tennessee
Recipe Creator

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