Blackberry Pie II recipe

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Ingredients

4 ½ cups fresh blackberries, rinsed and drained
1 ½ cups white sugar
¼ cup tapioca flour
1 recipe pastry for a 9 inch double crust pie
1 egg white, beaten
1 tablespoon white sugar

Nutrition Info

430 calories
carbohydrate: 71 g
cholesterol: : -
fat: 15.3 g
fiber: 5.7 g
protein: 4.4 g
saturatedFat: 3.7 g
servingSize: -
sodium: 241.7 mg
sugar: 42.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix tapioca flour and sugar together, and blend mixture into the berries.

  2. 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.

  3. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until pie is golden brown and bubbly.

Recipe Yield

1 pie

Recipe Note

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.

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