This blackberry pie is a real stunner!
Ingredients
1 cup sugar
1/3 cup quick-cooking tapioca
1/4 teaspoon salt
4 cups fresh blackberries, divided
Dough for double-crust pie
2 tablespoons butter
Directions
-In a large saucepan, combine sugar, tapioca, and salt. Add 1 cup of blackberries; toss to coat. Let stand for 15 minutes. Cook and stir over medium heat until berries burst and the mixture comes to a gentle boil. Remove from the heat; gently stir in the remaining berries.
-Preheat oven to 400°. On a lightly floured surface, roll half of the dough to a 1/8-inch-thick circle; transfer to a 9-inch pie plate. Trim even with the rim. Add filling; dot with butter. Roll the remaining dough into a 1/8-inch-thick circle.
-Place over the filling. Trim, seal, and flute edge. Cut slits in the top.
Bake until crust is golden brown and filling is bubbly for approximately 35-40 minutes. Cool on a wire rack.
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