Wednesday night, I made a blackberry pie. It was pretty good. Blackberries, have seeds, though, and I feel like there is a little something extra (and unwanted) if my dessert involves seeds. Also, I think I needed many more blackberries than I had, as each bite of pie featured about equal parts crust and fruit middle. However, given that I had pie crusts I needed to use and blackberries I needed to use, I would consider this a successful endeavor.
2 pie crusts (Once again... I used Betty Crocker)
3-4 cups fresh blackberries (I only used about 2 1/2 cups... NOT ENOUGH!)
1/2 cup sugar
2 tablespoons cornstarch
3 tablespoons tapioca
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon
4 tablespoons cinnamon/sugar mixture
Preheat oven to 375 degrees F. Fit bottom pie crust into a 9 inch circular pie plate. Mix blackberries, sugar, cornstarch, tapioca, lemon juice and cinnamon. Pour mixture into pie crust. Set second pie crust on top of fruit mixture. Seal crust edges together, and then sprinkle cinnamon sugar mixture over top of pie. Bake for about 35 minutes, or until crust is golden brown.