Perfect Blackberry Pie
Yield: 1 9-inch pie
  • 1 recipe Pie Crust
  • 6 cups blackberries
  • 6 tablespoons instant tapioca
  • ½-1 cup of sugar (depending on the sweetness of your berries)
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 egg, beaten
  1. Preheat oven to 425 F.
  2. Roll out one of the pie crust rounds so that about 2 inches will hang over the edge of your pie dish. Transfer it to the pie dish and then set it in the fridge until you're ready to assemble the top and filling.
  3. In a large bowl- combine the berries, tapioca, sugar, juice, zest and extract. Gently toss to combine.
  4. Brush the bottom of the crust with the beaten egg and pour the filling into the prepared crust and roll out the top layer, either doing a double crust or a lattice if you like. Brush the top of the crust with the remaining egg and sprinkle with sugar if desired.
  5. Bake for 15 minutes at 425 F and then reduce the oven to 375 F and bake for another 20-25 minutes or until the filling is bubbly and the crust is golden. If at any point your crust seems to be getting golden too quickly- cover it with foil while the filling continues to bake.
  6. Cool for at least an hour or two before cutting and serving with vanilla ice cream.
Recipe by The Baker Chick at