Unlock the secret to the ultimate blackberry pie with tapioca: a heavenly dessert you’ll crave!

Indulge in the tantalizing aroma and delectable flavors of this extraordinary blackberry pie recipe with tapioca. This classic dessert combines the juicy sweetness of ripe blackberries with the velvety texture of tapioca, creating a harmonious balance that will tantalize your taste buds.

Ingredients:

For the Crust:

• 2 1/4 cups (281g) all-purpose flour
• 1 teaspoon (5g) salt
• 1 cup (2 sticks) unsalted butter, cold and cut into small pieces
• 1/2 cup (120ml) ice water

For the Filling:

• 6 cups (900g) fresh or frozen blackberries
• 1 1/2 cups (300g) granulated sugar
• 1/4 cup (25g) cornstarch
• 1/2 teaspoon (2.5g) ground cinnamon
• 1/4 teaspoon (1.25g) ground nutmeg
• 1/2 cup (120ml) quick-cooking tapioca
• 1/4 cup (60ml) lemon juice

Instructions:

Preparing the Crust:
1. In a large bowl, whisk together the flour and salt.
2. Add the cold butter pieces and use your fingers or a pastry cutter to work them into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, and mix until the dough just comes together. Do not overmix.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Making the Filling:
1. In a large bowl, combine the blackberries, sugar, cornstarch, cinnamon, nutmeg, tapioca, and lemon juice. Toss to coat.
2. Let the filling stand for 15 minutes, stirring occasionally, to allow the juices to release.
Assembling the Pie:
1. Preheat oven to 375°F (190°C).
2. On a lightly floured surface, roll out half of the dough into a 12-inch (30cm) circle.
3. Transfer the dough to a 9-inch (23cm) pie plate and trim the edges.
4. Pour the filling into the prepared crust.
5. Roll out the remaining dough into a 10-inch (25cm) circle.
6. Cut the dough into strips and weave them over the filling, or crimp the edges to seal the pie.
7. Brush the crust with milk or an egg wash and sprinkle with sugar.
Baking the Pie:
1. Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
2. Let the pie cool on a wire rack for at least 2 hours before serving.

The Secrets to a Perfect Blackberry Pie with Tapioca

Ripe Blackberries: Use the ripest blackberries you can find for the best flavor and sweetness.
Tapioca: Quick-cooking tapioca is preferred, as it will cook through faster than regular tapioca.
Lemon Juice: A splash of lemon juice adds brightness and depth to the filling.
Don’t Overmix the Dough: Overmixing the dough will result in a tough crust.
Chill the Dough: Chilling the dough before rolling it out helps prevent shrinkage and makes it easier to work with.
Weaving or Crimping: Choose your preferred method for sealing the pie crust, whether it’s weaving strips of dough or crimping the edges.

Variations on the Blackberry Pie with Tapioca

Blueberry-Blackberry Pie: Combine blackberries with blueberries for a vibrant and flavorful filling.
Raspberry-Blackberry Pie: Swap out some blackberries for raspberries to add a touch of tartness.
Peach-Blackberry Pie: Add sliced peaches to the filling for a sweet and juicy twist.

Tips for Serving Blackberry Pie with Tapioca

• Serve warm or at room temperature with a scoop of vanilla ice cream or whipped cream.
• Top with a sprinkle of fresh blackberries or other berries for an extra burst of flavor.
• Pair with a glass of cold milk or cider for a comforting treat.

The Final Bite

This exquisite blackberry pie with tapioca is a culinary masterpiece that combines the sweet and tart flavors of summer berries with the velvety texture of tapioca. Whether you’re a seasoned baker or a novice in the kitchen, this recipe will guide you through every step to create a dessert that will impress your family and friends.

Frequently Asked Questions

Q: Can I use frozen blackberries?
A: Yes, frozen blackberries can be used. Thaw them before using and drain any excess liquid.
Q: What other fruits can I add to the filling?
A: Try adding blueberries, raspberries, or peaches to create different flavor combinations.
Q: How can I make the crust more flaky?
A: Use cold butter and ice water when making the dough. Avoid overmixing, and chill the dough before rolling it out.
Q: How long can I store the blackberry pie with tapioca?
A: Store the pie in the refrigerator for up to 3 days. Bring to room temperature before serving.
Q: Can I freeze the blackberry pie with tapioca?
A: Yes, you can freeze the pie for up to 2 months. Thaw in the refrigerator overnight before serving.