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Fresh Blackberry Pie

I grew up on a farm, and we always picked fruits in early summer and used them to make desserts. This blackberry pie is a real stunner. —Gladys Gibbs, Brush Creek, Tennessee
  • Total Time
    Prep: 20 min. + standing Bake: 35 min. + cooling
  • Makes
    8 servings


  • 1 cup sugar
  • 1/3 cup quick-cooking tapioca
  • 1/4 teaspoon salt
  • 4 cups fresh blackberries, divided
  • Pastry for double-crust pie (9 inches)
  • 2 tablespoons butter


  • In a large saucepan, combine the sugar, tapioca and salt. Add 1 cup blackberries; toss to coat. Let stand for 15 minutes. Cook and stir over medium heat until berries burst and mixture comes to a gentle boil. Remove from the heat; gently stir in remaining berries.
  • Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Add filling; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top.
  • Bake at 400° for 35-40 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts
1 piece: 426 calories, 17g fat (8g saturated fat), 18mg cholesterol, 303mg sodium, 67g carbohydrate (32g sugars, 4g fiber), 3g protein.

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Average Rating:
  • Deborah
    May 4, 2020

    This was Yummy. Didn't have tapioca so I used 3 Tbsp. Flour, or 2 teas. cornstarch. One thing- let the filling cool some don't fill crust piping hot, or your edges of the pie seem to flatten out. I topped with egg wash and sprinkled with cinnamon/sugar. the 2nd pie I made I actually painted top with remaining juice. Rave reviews.

  • BEpley
    Apr 24, 2020

    I use deep dish pie crust and an extra cup of blackberries and 8 teaspoons of cornstarch. I omitted the tapioca. It was awesome, perfect consistency, awesome taste

  • tsuop
    Aug 13, 2019

    Wonderful recipe. I do prefer cornstarch to thicken my pies, other than that this is right on perfect!!

  • Lady Fingers
    Jun 18, 2018

    Excellent filling (I used a store-bought crust). If your berries are as fresh and firm as mine were, you might need to add a quarter cup of water.

  • Martina
    May 21, 2018

    This was a good recipe. I would’ve liked some sort of egg wash on the crust and sugar sprinkled on it to sweeten the crust a bit and help counteract the tartness of the berries. If allowed to cool this pie is nice and stiff, not runny at all.

    Jun 20, 2017

    This was wonderful, usually use flour to thicken fruit pie, but the tapioca was much better idea

  • Shafonda
    Nov 25, 2015

    The instruction though few were very vague, pie looks terrible and there's no juice....hopefully it takes better than it looks....terrible for thanksgiving...will never use this again.

  • NanZim
    Aug 31, 2015

    We have a blackberry patch and it produces an abundance of blackberries every summer. This is one of my husband's favorite blackberry desserts. It is easy to prepare.

  • wjjmaj
    Jan 15, 2015

    This recipe was so easy and the pie was delish!

  • Deedeefox
    Aug 12, 2014

    Very good pie. Easy to make. I work all day and made it in the evening. My husband could not wait for it to cool. Very good taste