Blackberry Pie II Chef John Recipes
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| Blackberry Pie II |
"I use tapioca flour mixed with sugar to thicken the berries. The filling will thicken upon cooling, so try not to cut into pie until completely cool."
Ingredients :
- 4 1/2 cups fresh blackberries, rinsed and drained
- 1 1/2 cups white sugar
- 1/4 cup tapioca flour
- 1 recipe pastry for a 9 inch double crust pie
- 1 egg white, beaten
- 1 tablespoon white sugar
Instructions :
| Prep : | Cook : 8M | Ready in : |
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- Mix tapioca flour and sugar together, and blend mixture into the berries.
- Line a pie dish with pastry. Pour filling into pie shell, and cover with top crust. Seal edges by pinching or fluting the edge. Brush top with egg white and sprinkle with a little sugar. Cut slits in top to allow steam to escape.
- Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until pie is golden brown and bubbly.
Notes :
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