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Perfect Blackberry Pie

August 16, 2013 by Audra 26 Comments

pie

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!)

pie2

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!

Print
Perfect Blackberry Pie
Yield: 1 9-inch pie
 
Ingredients
  • 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
Instructions
  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.
3.5.3251

Filed Under: Classics, Pie, Recipes Tagged With: Blackberry

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Comments

  1. Elisa @ Insalata di Sillabe says

    August 16, 2013 at 6:57 am

    I’m happy lo learn that instant tapioca helps avoiding the watery mess which is always present in my pies – and which I hate! Plus, blackberry pie has to be my favorite of all! Yours look like perfection in pie form ;)

    xo, Elisa

    Reply
  2. Katrina @ Warm Vanilla Sugark says

    August 16, 2013 at 8:10 am

    This definitely looks like the perfect pie. I need more blackberries in my life!

    Reply
  3. DessertForTwo says

    August 16, 2013 at 8:34 am

    It looks so perfect! And delicious! :)

    Reply
  4. Jennie @themessybakerblog says

    August 16, 2013 at 8:39 am

    I’ll have to get some instant tapioca. Your pie looks delicious. Who could resist putting blackberries in a pie?

    Reply
  5. Jocelyn (Grandbaby Cakes) says

    August 16, 2013 at 9:02 am

    That is seriously seriously sooo stunning. I have no words right now wow!

    Reply
  6. Julia Perrier says

    August 16, 2013 at 2:33 pm

    This was the best blackberry pie I’ve had yet! Been making blackberry pies every summer since moving to the North West but the instant tapioca made all the difference. It was also way more fun picking berries with you Audra!

    Reply
    • Audra says

      August 16, 2013 at 2:45 pm

      Julie I LOVED baking with you :) Thanks for taking me blackberry picking- the fresh berries made all the difference!

      Reply
  7. Rachel @ Baked by Rachel says

    August 16, 2013 at 2:34 pm

    Such a gorgeous pie!! You’ve got me wanting to make a lattice pie now.

    Reply
  8. Laura Dembowski says

    August 16, 2013 at 3:47 pm

    Blackberries are one of my favorite fruits! This pie looks wonderful and like a perfect celebration of summer.

    Reply
  9. Zainab @ Blahnik Baker says

    August 16, 2013 at 11:49 pm

    What a beautiful pie!! I love blackberries but I don’t think I’ve had a blackberry pie before.

    Reply
  10. Becca from Cookie Jar Treats says

    August 17, 2013 at 3:31 pm

    Woah! This really does look so juicy! I bet several mouths were stained purple after eating this :P Great looking pie!

    Reply
  11. Tracey says

    August 18, 2013 at 11:11 am

    What a gorgeous pie, Audra! I’m not big into blackberries as is, but I love them baked into other things. I’ve never made a blackberry pie though, I need to change that :)

    Reply
  12. Emily @ Life on Food says

    August 18, 2013 at 7:08 pm

    Oh blackberries! I don’t like pie too much but blackberries will get me every time. This looks so amazing! Perfect way to end the fruit season.

    Reply
  13. Kate | Food Babbles says

    August 18, 2013 at 10:31 pm

    Talk about perfect!! Honestly, that’s the most perfect looking pie I’ve ever seen. Lovely! And it sounds so fresh and tasty too. Yum!

    Reply
  14. Joanne says

    August 20, 2013 at 7:58 am

    This pie is exactly what summer is all about!!! And I cannot believe it is you last fruit recipe of the summer! SO sad.

    Reply
  15. [email protected] says

    August 21, 2013 at 2:14 pm

    What a gorgeous pie! Perfect use for all the blackberries that are in season!

    Reply
  16. Georgia @ The Comfort of Cooking says

    August 21, 2013 at 5:07 pm

    Audra, this pie is so summery, beautiful and perfect! Love how it’s just bursting with berries. Great photos, too!

    Reply
  17. Ray says

    July 20, 2014 at 11:42 am

    This recipe showed up on page 2 or 3 on google search, so I’m glad I sifted through the search results to find it. The best and most practical of all the recipes I went through. It was delicious.

    Reply
  18. Soozcat says

    August 5, 2014 at 2:20 am

    Hubby and I just picked a whole lotta blackberries today, and this looks fantastic — I’m keen to use the tapioca to sop up the juiciness that blackberries are particularly prone to giving off during baking. Thanks so much!

    Reply
  19. Alissa says

    August 7, 2014 at 8:35 pm

    Just made this tonight…fantastic! Thanks for the recipe :)

    Reply
  20. Karen says

    August 13, 2015 at 11:10 am

    Is Instant tapioca the pearls or the ground tapioca flour? I’m making this today! Yay!

    Reply
    • Audra says

      August 13, 2015 at 11:21 am

      Hi Karen! You want instant tapioca which is the pearls ground up. If you can’t find it you can actually grind up the whole pearls a bit in a food processor!

      Reply
  21. Karen says

    August 13, 2015 at 9:06 pm

    I had no idea what minute tapioca was! Thank you. It made more sense when I opened the box:) and how that would work. I just moved and haven’t cooked a hot meal for my family all week. We took a break from unpacking yesterday and picked blackberries. So this pie christened my new home and the kitchen. It’s cooling right now! Breakfast will be so special tomorrow. Thank you!

    Reply
  22. Roberta says

    September 20, 2016 at 3:21 pm

    Can you use frozen berries? Should you thaw and drain them first or leave them from. Will I use the same amount of ingredients and baking time?

    Reply
    • Audra says

      September 25, 2016 at 8:44 pm

      Yes you can- no changes and you don’t need to thaw them!

      Reply
  23. Tracy says

    August 12, 2019 at 4:10 pm

    I thought for sure I’d somehow mess it up and it would be runny filling, but nope!! Absolutely perfect! I’m so happy to have stumbled upon your recipe, thank you! I’m a huge fan of lavender and added a tsp of fresh lavender buds to the recipe. Everyone raves how good it was?

    Reply

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