Driscoll's Blackberry Pie
Driscoll's Blackberry Pie
  • Prep Time:
    15 minutes
  • Cook Time:
    45 minutes
  • Serves:
    8
  • Perfect For:

Description

Lemon zest and cinnamon add a touch of tang and spice to sweet blackberries in this blackberry pie. Quick-cooking tapioca makes a clear thickener and brings out the fresh blackberry flavors.

  • 3 Packages (6 ounces each) Driscoll's Blackberries
  • 1 Cup sugar
  • 1/4 Cup quick-cooking tapioca
  • 1/2 Tsp. grated lemon zest
  • 1/8 Tsp. ground cinnamon
  • 2 Teaspoons butter, cut into pieces
  • 1 Package purchased pie crust (2 rounds of dough)
  1. PREHEAT oven to 400°F.
  2. PLACE blackberries into a large bowl.
  3. ADD 1 cup sugar, 1/4 cup tapioca, 1/2 teaspoon lemon zest, and 1/8 teaspoon cinnamon.
  4. STIR gently to combine.
  5. SET ASIDE blackberry filling.
  6. EASE 1 sheet of pie dough into a 9-inch glass dish pie dish and PRESS dough gently into bottom and along sides.
  7. FILL pie dish with blackberry filling.
  8. SCATTER 2 teaspoons butter on top of filling.
  9. CENTER remaining pie crust dough over blackberry filling.
  10. CUT a few small slits decoratively into center of pie crust dough.
  11. PINCH overhanging edges together.
  12. ROLL edges under and CRIMP with thumb and forefinger to SEAL dough around edge of dish.
  13. BAKE 40 to 45 minutes or until juices bubble and crust is golden.
  14. COOL 10 minutes before serving or SERVE at room temperature.
Calories 400
Total Fat 16 g
Saturated Fat 4.5 g
Cholesterol 0 mg
Sodium 240 mg
Total Carbohydrates 62 g
Dietary Fiber 5 g
Protein 4 g