Place berries in a bowl; toss with 2/3 cup sugar and the tapioca. Set aside 15 minutes to macerate.
Transfer berries to a pie plate lined with pastry; top the mixture with butter. Top filling with remaining pastry, tucking the edge of the top crust under the edge of the bottom crust; crimp the edges.
Brush the top (not the edges) with the milk; sprinkle with the remaining 1 tablespoon sugar. Cut slits in the top crust; cover the edges of the pie with foil or a pie shield.
Transfer pie to a baking sheet; bake until the filling is bubbly and the top of the pie is golden, about 50 minutes. Cool on a wire rack.
This is my first attempt at making a pie from scratch and it turned out marvelously! Freshly picked organic blackberries are my pick for this recipe, the finished product makes all the scratches and puncture wounds worth it!
Sep 6, 2006
I used a frozen pie crust (the most expensive ones are always the best) and frozen blackberries. The flavors combine for the absolutely perfect blackberry pie. It was so good I'm making it again for a large crowd for a birthday party. Next time I'll put in just a bit more tapioca, so it absorbs a bit more juice.
Aug 24, 2006
Finally...a blackberry pie that tastes just like my grandma used to make. I also thought it was very easy to make. Thank you!