-
-
My review
Blackberry Pie II
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."
Added to shopping list.
Go to shopping list.
Ingredients
servings 430Original recipe yields 8 servings (1 pie)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 8Most helpful
Most positive
Least positive
Newest
8/1/2005
Excellent. I did make the following changes: I used about 7 or 8 c of wild blackberries, because I love blackberries. I used about 2/3 c of sugar, because I always eat blackberry pie with ice cr...
7/25/2004
Simply fantastic! Best blackberry pie recipe I've used. Definitely a keeper. Very easy to prepare, consistency excellent, raves from family.
2/12/2008
Mmmmmm ... delicious! A few suggestions, though: I used only 1 cup of sugar instead of the extra half, because I like a little ice cream on my pie and that makes up for the sugar. Also, I used...
9/10/2007
I had used a different recipe last year during blackberry season and the pie boiled over in the oven and was extremely runny. THIS RECIPE WAS JUST RIGHT! Had the right thickness thanks to the ta...
1/1/2004
This was ANother Mouthwatering Recipie, When I got Off the computer i ran and Got the Recipie and Started Backing it right away! Good job Sue! I give this **** stars!