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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Recipe Summary

Servings:
8
Yield:
1 pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix tapioca flour and sugar together, and blend mixture into the berries.

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  • 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.

Nutrition Facts

430 calories; protein 4.4g; carbohydrates 71g; fat 15.3g; sodium 241.7mg. Full Nutrition
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Reviews (10)

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Most helpful positive review

Rating: 5 stars
08/02/2005
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 cream and I wanted it to be a little tart. And, I didn't put anything on the crust because I didn't have an egg. Everyone loved it. It was a little runny, probably due to the extra berries. The extra juice can be spooned over the accompanying ice cream. Ahhh... life is good. Read More
(23)
10 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/02/2005
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 cream and I wanted it to be a little tart. And, I didn't put anything on the crust because I didn't have an egg. Everyone loved it. It was a little runny, probably due to the extra berries. The extra juice can be spooned over the accompanying ice cream. Ahhh... life is good. Read More
(23)
Rating: 5 stars
07/25/2004
Simply fantastic! Best blackberry pie recipe I've used. Definitely a keeper. Very easy to prepare consistency excellent raves from family. Read More
(21)
Rating: 4 stars
02/12/2008
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 frozen blackberries instead of fresh (since it's winter) and I would make sure to use at least 5 cups if going this way. Tapioca did the trick to keep it from being runny! Will make this again! Read More
(16)
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Rating: 5 stars
09/11/2007
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 tapioca. One thing I would recommend is using less blackberries about 4 cups instead of 4.5 since I couldn't fill the pie with all the mix. I brought the pie to work and everyone loved it! Simple and easy. Read More
(7)
Rating: 4 stars
01/07/2004
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! Read More
(5)
Rating: 5 stars
01/13/2008
This was a wonderful recipe! It turned out perfect! Read More
(4)
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Rating: 5 stars
07/27/2004
awesome!!! Read More
(3)
Rating: 5 stars
08/13/2018
The pie crust I used wasn't great but the filling was delicious!!! Make sure you put your pie on the bottom rack in the oven so it sets properly and the crust cooks correctly- mine didn't but even then it was still really good. Great recipe!! Read More
Rating: 5 stars
03/18/2019
Love Read More
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