Texas Blackberry Pie

Luscious! Perfect served warm with a scoop of vanilla ice cream.
  • 1 cup sugar
  • 3 tablespoons plus 1 teaspoon quick-cooking (or instant) tapioca
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon dried orange peel
  • 4 cups blackberries
  • 1 tablespoon water
  • 1-1/3 tablespoons (4 teaspoons) butter
  • Pastry for 9-inch double-crust pie
Preheat oven to 450°F.

Combine the sugar, tapioca, cinnamon and orange peel in a medium bowl. Stir in the blackberries and water. Set aside for 15 minutes.

Pour berry mixture into a 9-inch unbaked pie shell. Dot with butter. Cover with top crust, seal edges and crimp. If a lattice crust is not used, put one or several vents in the crust. Bake at 450°F for 10 minutes. Then reduce oven setting to 350°F and bake an additional 35 to 40 minutes longer until crust is brown.

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Note: Here are links to our piecrust recipes. Either standard or butter pastry is right for this pie.

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