Perfect Blackberry Pie Recipe

3 x 170 gram Driscoll's Blackberries
200 gram sugar
30 gram 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)

15 min + 45 min | 8 | dessert

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 flavours.

Directions

Preheat oven to 200°C.
Place blackberries into a large bowl.
Add sugar, tapioca, 1/2 teaspoon lemon zest, and 1/8 teaspoon cinnamon.
Stir gently to combine.
Set Aside blackberry filling.
Ease 1 sheet of pie dough into a 23 cm glass dish pie dish and press dough gently into bottom and along sides.
Fill pie dish with blackberry filling.
Scatter 2 teaspoons butter on top of filling.
Center remaining pie crust dough over blackberry filling.
Cut a few small slits decoratively into center of pie crust dough.
Pinch overhanging edges together.
Roll edges under and crimp with thumb and forefinger to seal dough around edge of dish.
Bake 40 to 45 minutes or until juices bubble and crust is golden.
Cool 10 minutes before serving or serve at room temperature.