"I use tapioca flour mixed with sugar to thicken the berries. The filling will thicken upon cooling, so try not to cut into pie until completely cool." — Sue Roth
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4 1/2 cups
fresh blackberries, rinsed and drained
1 1/2 cups
pastry for a 9 inch double crust pie
egg white, beaten
Simply fantastic! Best blackberry pie recipe I've used. Definitely a keeper. Very easy to prepare, consistency excellent, raves from family.
Excellent. I did make the following changes: I used about 7 or 8 c of wild blackberries, because I love blackberries. I used about 2/3 c of sugar, because I always eat blackberry pie with ice cream and I wanted it to be a little tart. And, I didn't put anything on the crust because I didn't have an egg. Everyone loved it. It was a little runny, probably due to the extra berries. The extra juice can be spooned over the accompanying ice cream. Ahhh... life is good.
Mmmmmm ... delicious! A few suggestions, though: I used only 1 cup of sugar instead of the extra half, because I like a little ice cream on my pie and that makes up for the sugar. Also, I used frozen blackberries instead of fresh (since it's winter), and I would make sure to use at least 5 cups if going this way. Tapioca did the trick to keep it from being runny! Will make this again!
I had used a different recipe last year during blackberry season and the pie boiled over in the oven and was extremely runny. THIS RECIPE WAS JUST RIGHT! Had the right thickness thanks to the tapioca. One thing I would recommend is using less blackberries, about 4 cups instead of 4.5 since I couldn't fill the pie with all the mix. I brought the pie to work and everyone loved it! Simple and easy.
This was ANother Mouthwatering Recipie, When I got Off the computer i ran and Got the Recipie and Started Backing it right away! Good job Sue!
I give this **** stars!
This was a wonderful recipe! It turned out perfect!
* Percent Daily Values are based on a 2,000 calorie diet.
Blackberry Pie II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 138
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