Description
Lemon zest and cinnamon add a touch of tang and spice to sweet blackberries in this blackberry pie. Quick-cooking tapioca makes a clear thickener and brings out the fresh blackberry flavors.
- 3 Packages (6 ounces each) Driscoll's Blackberries
- 1 Cup sugar
- 1/4 Cup quick-cooking tapioca
- 1/2 Tsp. grated lemon zest
- 1/8 Tsp. ground cinnamon
- 2 Teaspoons butter, cut into pieces
- 1 Package purchased pie crust (2 rounds of dough)
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PREHEAT oven to 400°F.
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PLACE blackberries into a large bowl.
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ADD 1 cup sugar, 1/4 cup tapioca, 1/2 teaspoon lemon zest, and 1/8 teaspoon cinnamon.
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STIR gently to combine.
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SET ASIDE blackberry filling.
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EASE 1 sheet of pie dough into a 9-inch glass dish pie dish and PRESS dough gently into bottom and along sides.
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FILL pie dish with blackberry filling.
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SCATTER 2 teaspoons butter on top of filling.
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CENTER remaining pie crust dough over blackberry filling.
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CUT a few small slits decoratively into center of pie crust dough.
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PINCH overhanging edges together.
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ROLL edges under and CRIMP with thumb and forefinger to SEAL dough around edge of dish.
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BAKE 40 to 45 minutes or until juices bubble and crust is golden.
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COOL 10 minutes before serving or SERVE at room temperature.
Calories | 400 | |
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Total Fat | 16 g | |
Saturated Fat | 4.5 g | |
Cholesterol | 0 mg | |
Sodium | 240 mg | |
Total Carbohydrates | 62 g | |
Dietary Fiber | 5 g | |
Protein | 4 g |