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Fresh Blackberry Pie

Name: Fresh Blackberry Pie
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings.
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

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Test Kitchen Approved

Total Time

Prep: 20 min. + standing Bake: 35 min. + cooling

Makes

8 servings

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

Fresh Blackberry Pie Recipe photo by Taste of Home

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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

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.
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.
Bake until crust is golden brown and filling is bubbly, 35-40 minutes. Cool on a wire rack.

Dough for double-crust pie

Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour.

Nutrition Facts

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