This originally started out as a Marion berry pie recipe. But those are very hard to find so we just make it with blackberries and it’s amazing. This is hands down our favorite pie. Top it off with some ice cream and you’ll be melting.
Blackberry Pie Crust:
See this link Heidi’s Flaky Pie Crust
Filling:
3 cups (1 pound) Marion berries or Blackberries (fresh or thawed)
1 cup sugar
2 ½ Tbs dry Minute Tapioca
1/8 tsp salt
1 Tbs Lemon Juice
1 Tbs butter
1. Place all ingredients, except butter in a large bowl. Using a folding motion with a mixing spoon, gently combine being careful to keep the blackberries whole.
2. Pour mixture into the uncooked 8 inch pie crust. Slice butter into six to eight pieces and distribute on top of the pie filling.
3. Roll out the second ball of crust in similar manner to the first. Fold in half, Position the folded crust on top of the pie and unfold. Trim away excess and seal decoratively as desired. Cut three to five slits in top crust for venting. Sprinkle sugar over the top if desired.
4. Bake in 450 degree oven for 15 minutes. Reduce heat to 375 degrees and bake for another 25 minutes. Pie is done when crust is light brown. Pie thickens as it cools.
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