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Ingredients
•
1 cup sugar
•
1/3 cup quick-cooking tapioca
•
1/4 tsp salt
•
4 cups fresh blackberries, divided
•
Pastry for double-crust pie (9-inches)
•
2 tbs butter
Fresh Blackberry Pie
Cooking time: 50-55m – Temperature: 200°C
Method
1. 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.
2. Line a 9-inch 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.
3. Bake at 200°C for 35-40 minutes or
until crust is golden brown and filling
is bubbly. Cool on a wire rack.
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