Ingredients1 h 20 m servings 449
- Preheat oven to 350 degrees F (175 degrees C).
- Place bottom crust into a 9 inch pie pan. In a medium bowl, crumble remaining pie crust into a bowl with the brown sugar and 1 tablespoon lemon zest. Mix with hands until dough becomes pea-size crumbs. Set aside.
- In a large bowl, combine blackberries, white sugar, flour and 1 tablespoon lemon zest. Fill bottom pie crust with blackberry mixture. Sprinkle crumb topping over mixture and dot with butter.
- Bake pie in preheated oven for 45 minutes to 1 hour, or until crust is browned and berries are bubbling. Let stand before serving.
Per Serving: 449 calories; 16.8 72 4.6 4 249 Full nutrition
ReviewsRead all reviews 5
Actually, this pie is wonderful. It's just missing the 4 teaspoons of tapioca, which is an absolute staple for pies with juicy fruits, as it absorbs the excess juiciness. I'd encourage the previ...
This recipe was awful! I baked it the full hour and the top looked great. But when I cut the pie (2 hours after it came out of the oven) the filling was like water. And it tasted terrible, re...
I thought this recipe was great, and I didn't use Tapioca. I used a pie crust that was made completely with Butter (no crisco) and I baked it in a 9"x9" square baking pan. I also used about a cu...
DON'T FORGET THE TAPIOCA!!!!! OTHERWISE YOU HAVE BLACKBERRY SOUP!