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Wonderful Blackberry Pie

Source of Recipe

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Recipe Introduction

Every summer I go and pick my own blackberries. So far, I have not encountered any snakes but I did come face to face with a bear. Needless to say, he went his way and I went mine (to the car). I was a little shaken, but not enough to keep me away from the berry patch, so the next day I returned and continued picking my bounty of fruit. Believe me, this pie was worth going back for the berries.

List of Ingredients

Pastry for two 9 inch pies
1 cup sugar
3 tablespoons quick cooking tapioca
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon lemon juice
1 quart of fresh blackberries
Preheat oven to 400 degrees. Make the pastry. In a large bowl, combine blackberries, sugar, tapioca, cinnamon, vanilla, and lemon juice. Spoon into pastry lined plate. Cover with remaining pastry and flute. Use a pastry brush and brush on canned milk over the top of pie crust to keep it soft. Cut slits in pastry so steam can escape. Cover edges with aluminum foil to prevent excessive browning. Bake for 10 minutes and then lower the temperature to 375 and bake for 45 minutes. Remove aluminum foil during last 15 minutes of baking. Remove from oven and cool on a wire rack before cutting. Serve warm or at room temperature with a big hunk of vanilla ice cream or just plain cream.




Recipe