I have not been much of a pie maker in the past. But two summers ago, I took a chance and made a blackberry pie. I looked at dozens of recipes and from them, I created my own (of course I did).
This pie is basically vegan (depending on how you make the crust). I use good ole Betty Crocker crust. (To make vegan, use Earth Balance vegan butter). If you go this route, you will need to bake the pie much longer!
Preheat oven to 450 degrees F (230 degrees C).
Line a 9-inch pie pan with half the pastry. Save the remaining pastry for the top crust. Chill both while preparing the blackberries.
Combine berries, flour, sugar, and lemon juice. Spoon into the pie shell, and dot with butter or margarine. Cover with the top crust, and slash in several places.
Bake for 15 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking for 35 to 40 minutes, or until browned.
Pastry (pie crust):
I have made Betty Crocker’s recipe with regular butter or shortening, but I have also made it vegan with Earth Balance butter instead of shortening or butter in the crust. It had to cook much longer, for about 1 to 1 1/2 hours.
But I have also made it with a store bought crust—and butter—and it is tasty!
Prep: Cook:
Serves: 6 Level: Easy
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strandjss on 3.15.2011
I have some tapioca flour I need to use up. And some blackberries I need to use before the new season. Can’t wait to try this.
cherry on 5.18.2010
Hi, I have a ton of blackberries…can I sub reg flour for the tapioca flour?