Best Blackberry Pie
65 mins (prep 15, cooking 50)
7 ingredients
8 servings
My mom has been making this pie since I can remember, and now it is a staple in my kitchen. It uses quick cooking tapioca, and has a very fresh taste since you do not cook the blackberry mixture before baking. You can use fresh or frozen blackberries. I am always asked for the recipe when I take it to a pot-luck or gathering of friends. I love using Martha Stewart's Foolproof pie crust (Martha Stewarts Foolproof Pie Crust) for double-crust pies like this.

Categories:  seasonal , comfort-food , taste~mood , <-4-hours , pie , low-in... , time-to-make , low-protein , holiday , sweet , independence-day , summer , pies-and-tarts , dessert ,
Share on Newzsocial



Serving Size (41.57 g)
Servings 8
Amount per Serving
Calories 156.73 Calories from Fat 13.5
% Daily Value *
Total Fat 1.5g 18.51%
Saturated Fat 0.95g 38.02%
Trans Fat 0.06g %
Cholesterol 3.97mg 10.6%
Sodium 48.61mg 16.2%
Total Carbohydrate 37.09g 98.91%
Dietary Fiber 0.01 g 0.18%
Sugars 36.94 g %
Protein 0.02g 0.35%
Vitamin A 46.31IU% Vitamin C 0.72mg%
Calcium 0.95mg% Iron 0.02mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
frozen blackberries, quick-cooking tapioca, pastry for double-crust pie