I have a new pie that will be gracing our table this Thanksgiving. It’s been awhile since I posted a recipe, and I have had this one ready to go for a couple of weeks. But I just haven’t put it up until I thought about it today as I was making pies.
One of my very favorite pies is any kind of berry pie. I just love the tart-sweetness of most any berry. I had some blackberries and decided to make a pie with them. I did some searching for a recipe, but couldn’t find one that was exactly like I wanted. So I made this recipe and it is a winner!
First you’ll want to mix the sugar, tapioca, and salt in a saucepan. Add in your blackberries, smashing them slightly. Then add in the lemon juice and toss it all until it looks something like this:
Let that sit for 15 minutes so it gets all nice an juicy. Then cook it over medium heat until the mixture begins to thicken slightly and comes to a gentle boil. It will look like this:
After that, you’ll want to put it in a prepared pie shell and top with butter. Then place a top crust on it. I like to do lattice tops for my berry pies. Bake it on a baking sheet. Don’t forget to do that, because it will bubble a bit and if it spills out, it isn’t much fun to clean the bottom of your oven. Ask me how I know…
When it is all done, you will have a delectable bit of yumminess that looks something like this:
It is as divine as it looks. After making this one, I ended up making a 2nd one because we ate the first so quickly. I used a sheet pan that time and it was ever so much better.
I am trying a new recipe plugin that should let you print off the full recipe. Let me know what you think. If everyone likes it, I will use it from now on and go back through my other recipes and put it in each of them too. In any case, enjoy the pie!
- 5 Cups Blackberries
- 1 Cup Sugar
- 1/3 Cup Quick-Cooking Tapioca
- 1/4 tsp. Salt
- 2 tsp. Lemon Juice
- 2 TB Butter
- 2 Pie Crusts
- 1 TB Sugar
- Preheat the oven to 400 degrees F.
- In a large saucepan, combine the sugar, tapioca, and the salt. Add the blackberries and slightly smash-so some are smashed, but not all. Add lemon juice and toss to coat berries with sugar mixture. Let stand for 15 minutes.
- Cook and stir over medium heat until mixture thickens slightly and comes to a gentle boil. Remove from heat.
- Line a 9 in. pie plate with bottom pie crust. Add filling and dot with butter.
- Roll out remaining pie crust and cut into approximately eleven 1 1/4 inch wide strips. Arrange dough strips in a lattice pattern on top of the filling and crimp ends into and with the bottom crust. Sprinkle the top with the tablespoon of sugar.
- Place the pie on a baking sheet and place in preheated oven. Bake until the filling is bubbling, around 40-45 minutes.
- Cool on a wire rack. Yield: 6-8 Servings
- NOTE: If you don't want a lattice top, then skip cutting the crust into strips and just top the pie and crimp and seal instead. Bake as instructed.