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Blackberry Pie

Lemon zest and cinnamon add a touch of tang and spice to sweet blackberries. Quick-cooking tapioca makes a clear thickener and brings out the fresh berry flavors.

Prep Time: 15 minutes   |    Cook Time: 45 minutes   |    Makes: 8 servings


  • Vegetarian
  • Quick Prep
  • Healthy - Low Sodium
  • Healthy - Low Cholesterol
Ingredients
  • 3 3 3pkg. Volume(6 oz) Driscoll’s Blackberries
  • 1 1/3 1 1/3 1 1/3cup CUP_USVolumegranulated sugar
  • 3  3  3 Tbsp. TABLESPOON_USVolumeall-purpose flour
  • 1/2  1/2  1/2tsp. TEASPOON_USVolumegrated lemon zest
  • 1/8  1/8  1/8tsp. TEASPOON_USVolumeground cinnamon
  • 2 2 2Ready-made pie crusts
  • 2  2  2 tsp. TEASPOON_USVolumebutter, cut into pieces
Instructions
  1. Preheat oven to 400°F. 
  2. Combine blackberries, sugar, flour, cinnamon and lemon zest in a large bowl. Stir gently to combine.  
  3. Arrange one pie crust in the bottom of a 9-inch pie pan.  
  4. Fill with blackberries and scatter butter on top.  
  5. Cut a few small slits decoratively in center of remaining pie crust.  
  6. Center dough over blackberries.  
  7. Pinch overhanging edges together, roll under and crimp with thumb and forefinger to seal dough around edge of pan.  
  8. Bake 40-45 minutes until juices bubble and crust is golden.  
  9. Cool 10 minutes before serving, or serve room temperature.  

Nutrition Facts

Amount Per Serving
Calories 395
Total Fat 16.11g
    Saturated Fat 6.21g
Cholesterol 30.26mg
Sodium 237mg
Total Carbohydrates 60.29g
    Dietary Fiber 6.66g
Protein 3.88g