Blackberry Pie
- 1 package Pie Pastry (double Crust) Or Make Your Own (which Is What I Do)
- 4 cups Fresh Blackberries
- 3 Tablespoons Tapioca Flour
- 1 cup Sugar (or Less Than Depending On Berries)
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Butter
- Preheat oven to 450 degrees F (230 degrees C).
- Line a 9-inch pie pan with half the pastry. Save the remaining pastry for the top crust. Chill both while preparing the blackberries.
- Combine berries, flour, sugar, and lemon juice. Spoon into the pie shell, and dot with butter or margarine. Cover with the top crust, and slash in several places.
- Bake for 15 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking for 35 to 40 minutes, or until browned.
- Pastry (pie crust):
- I have made Betty Crocker's recipe with regular butter or shortening, but I have also made it vegan with Earth Balance butter instead of shortening or butter in the crust. It had to cook much longer, for about 1 to 1 1/2 hours.
- But I have also made it with a store bought crust-and butter-and it is tasty!
pie pastry, fresh blackberries, tapioca flour, sugar, lemon juice, butter
Taken from tastykitchen.com/recipes/desserts/blackberry-pie-3/ (may not work)