Ingredients Jump to Instructions ↓

  1. 9-inch double-crust pie, chilled, such as Bubby's All-Butter Pastry Pie Dough (page 23) or Basic Butter and Shortening Pastry Pie Dough (page 27)

  2. 4 cups blackberries

  3. 3/4 cup sugar, plus extra for sprinkling on the top crust

  4. 2 tablespoons quick-cooking tapioca flakes

  5. 1 tablespoon orange zest Pinch salt

  6. 3 tablespoons unsalted butter, cubed

Instructions Jump to Ingredients ↑

  1. Roll out the pastry and line a 9-inch pie tin with the bottom crust. Roll out the remaining dough for the top crust. Rechill the pastry if necessary. Preheat the oven to 450°F. In a large bowl, gently toss the blackberries with the sugar, tapioca, zest, and salt. Scrape the filling into the bottom crust, dot the filling with the butter, and cover it with the second crust. Trim and crimp the crust; chill the pie for 10 minutes in the freezer. Cut vent slits in the top crust and sprinkle it lightly with sugar. Bake the pie on a lipped baking sheet for 10 minutes, or until the crust looks dry, blistered, and blonde. Turn the oven down to 375°F, and bake for at least 30 minutes more, or until the crust is golden brown and visible juices are thickened and bubble slowly through slits in the top crust. Cool the pie completely before cutting, at least a few hours. Serve it at room temperature. Store the pie uncovered at room temperature, up to 3 days.


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