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Blackberry Pie II

By: Sue Roth

"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."

Rate/Review | Read Reviews (7)

What to Drink?
	Coffee

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 pie

Ingredients

4 1/2 cups fresh blackberries, rinsed and drained
1 1/2 cups white sugar
1/4 cup tapioca flour
1 recipe pastry for a 9 inch double crust pie
1 egg white, beaten
1 tablespoon white sugar

Directions

Mix tapioca flour and sugar together, and blend mixture into the berries.
Line a pie dish with pastry. Pour filling into pie shell, and cover with top crust. Seal edges by pinching or fluting the edge. Brush top with egg white and sprinkle with a little sugar. Cut slits in top to allow steam to escape.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until pie is golden brown and bubbly.