Blackberry Pie – a delicious recipe with Pie Pastry, Fresh Blackberries, Tapioca Flour, Sugar, Lemon Juice, Butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 450 degrees F (230 degrees C).
2
Line a 9-inch pie pan with half the pastry. Save the remaining pastry for the top crust. Chill both while preparing the blackberries.
3
Combine berries, flour, sugar, and lemon juice. Spoon into the pie shell, and dot with butter or margarine. Cover with the top crust, and slash in several places.
4
Bake for 15 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking for 35 to 40 minutes, or until browned.
5
Pastry (pie crust):
6
I have made Betty Crocker's recipe with regular butter or shortening, but I have also made it vegan with Earth Balance butter instead of shortening or butter in the crust. It had to cook much longer, for about 1 to 1 1/2 hours.
7
But I have also made it with a store bought crust-and butter-and it is tasty!
261
kcal
Calories
3
g
Fat
59
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 package Pie Pastry (double Crust) Or Make Your Own (which Is What I Do), 4 cups Fresh Blackberries, 3 Tablespoons Tapioca Flour, 1 cup Sugar (or Less Than Depending On Berries), and more.
Yes, Blackberry Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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