This is it folks, my final seasonal fruit recipe of the summer. (probably) I thought I was done last week, but then I visited family in Washington and we picked loads of blackberries and I couldn’t possibly not throw them into a pie right? My sister in law makes blackberry pies every year from the crop they pick near their house, and I was excited to be in on the tradition.I love most fruit pies- Strawberry Rhubarb , Caramel Apple etc, but this may just be my favorite flavor of pie ever. The filling was thick and totally void of the watery mess that often comes with berry pies. Our berries were the juiciest thing in the planet so even with the thick filling- we still got that juicy burst when we cut in, (which was perfect for our homemade vanilla bean ice cream!)
I loved using tapioca flour in the past, but I have to say that instant tapioca is the way to go when you’re using berries. The filling was so thick and the lack of a runny watery mess amazed me. I took these photos when the pie had been cooling for about two hours, but when we ate the rest later in the day- the slices were solid, so easy to cut and looked just perfect! The slight tartness of the berries with the flaky , all-butter crust and vanilla bean ice cream were summer dessert perfection. Even though blackberries are traditionally a summer fruit, I’m planning on using frozen berries to make this in the fall and winter too- it’s just that good!
- 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
- Preheat oven to 425 F.
- 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.
- In a large bowl- combine the berries, tapioca, sugar, juice, zest and extract. Gently toss to combine.
- 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.
- 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.
- Cool for at least an hour or two before cutting and serving with vanilla ice cream.