Perfect Blackberry Pie Recipe
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.
Prep Time:
15 minutes
Cook Time:
45 minutes
Serves:
8
Perfect for:
Mothers Day
Ingredients
- 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)
Directions
- PREHEAT oven to 400°F.
- PLACE blackberries into a large bowl.
- ADD 1 cup sugar, 1/4 cup tapioca, 1/2 teaspoon lemon zest, and 1/8 teaspoon cinnamon.
- STIR gently to combine.
- SET ASIDE blackberry filling.
- EASE 1 sheet of pie dough into a 9-inch glass dish pie dish and PRESS dough gently into bottom and along sides.
- FILL pie dish with blackberry filling.
- SCATTER 2 teaspoons butter on top of filling.
- CENTER remaining pie crust dough over blackberry filling.
- CUT a few small slits decoratively into center of pie crust dough.
- PINCH overhanging edges together.
- ROLL edges under and CRIMP with thumb and forefinger to SEAL dough around edge of dish.
- BAKE 40 to 45 minutes or until juices bubble and crust is golden.
- COOL 10 minutes before serving or SERVE at room temperature.
