Recipes and Tips for making Pie.
Blackberry Pie Recipe With Fresh Blackberries
- 5 cups blackberries, fresh (hulled and rinsed)
- 1 cup white sugar
- ¼ cup brown sugar
- ¼ cup flour
- ¼ cup quick cooking tapioca pearls
- 1 teaspoon lemon zest
- ½ teaspoon cinnamon or nutmeg, more or less to taste
- 2 Tablespoons cold butter, cut in small pieces
- 1 Tablespoon milk or cream for brushing the top crust
- 1 Tablespoon sugar for dusting the crust
- Preheat oven to 375 degrees F.
- Roll out the pie crust bottom and tops according to the best pie crust directions, leaving enough overhang to fold underneath. Place the bottom pie crust evenly in a 9" pie pan or ceramic pie dish and set aside. Fold the top crust in half and place a towel over it so it doesn't dry out.
- Toss together gently in a large bowl; blackberries, sugar, flour, tapioca, lemon zest and spices if desired.
- Fold into prepared pie crust and dot with cold butter.
- Follow the directions below for a double crust pie.
- Bake for 45-60 minutes or until crust is golden brown and juices are bubbling from vent holes. If the edges start to brown too quickly, place a piece of aluminum foil around the rim.
- Remove to cooling rack and let cool for 30-60 minutes. Refrigerating the pie first will result in cleaner slices.
- Serve Blackberry Pie à la mode with ice cream or sweetened whipped cream.
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