Ingredients for - Blackberry Pie
How to cook deliciously - Blackberry Pie
1. Stage
In a large saucepan, whisk together the sugar, tapioca and salt. Add 1 cup blackberries, and toss to coat. Let stand for 15 minutes.
2. Stage
Cook and stir the mixture over medium heat until the blackberries burst and the mixture comes to a gentle boil. Remove from heat. Gently stir in the remaining blackberries.
3. Stage
Preheat the oven to 400°F. On a lightly floured surface, roll half of the dough to a 1/8-inch-thick circle. Transfer the dough to a 9-inch pie plate. Trim the excess dough so it’s even with the rim.
4. Stage
Add the blackberry filling. Dot the top of the filling with the butter. Roll the remaining dough to an 1/8-inch-thick circle. Place the dough over the filling. Trim the pie crust, seal it with the edge of the bottom pie crust, and flute the edge. Cut three or four slits in the top of the crust. Editor’s Tip: If you want to get fancy with your fluting, learn how to make decorative pie crusts.
5. Stage
Bake until the crust is golden brown and the filling is bubbly, 35 to 40 minutes. Cool the pie to room temperature on a wire rack. Editor’s Tip: Place a baking sheet underneath the pie to catch juices that may bubble over in the oven. If your crust is browning too quickly, make a pie crust shield to protect the edges from burning.
