- 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.
Per Serving: 430 calories; 15.3 71 4.4 0 242 Full nutrition
ReviewsRead all reviews 10
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...
Simply fantastic! Best blackberry pie recipe I've used. Definitely a keeper. Very easy to prepare, consistency excellent, raves from family.
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...
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...
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!
Wow! This pie is really, really good. I grown my own blackberries and used them in this recipe. I used Minute tapioca in the recipe and it turned out wonderful.