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My review
Blackberry-Lemon Pie
Cyndi Cady
"Great blackberry pie with a twist (of lemon)."
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Ingredients
1 h 20 m servings 449Original recipe yields 8 servings (1 - 9 inch pie)
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 5Most helpful
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9/2/2008
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...
2/21/2004
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...
8/19/2009
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...
9/15/2008
DON'T FORGET THE TAPIOCA!!!!! OTHERWISE YOU HAVE BLACKBERRY SOUP!
1/6/2008
I agree with the previous commentor, it looked amazing but as soon as you cut it, it turned into watery mush. Maybe if you cut back on the blackberries? The only thing that saved this pie was ea...