Mom's Award-Winning Blackberry Pie

One of my favorite things about going home during summer (besides escaping LA traffic) is the bountiful orchard that is ready for harvest!  From plums and apples to pears and blackberries, our property becomes filled with fresh fruits that you just can’t get living in a big city.  When I was younger, a family friend would host their annual blackberry pie contest every summer and throughout the years my Mom perfected her blackberry pie recipe, finally winning the coveted, “Best Tasting Blackberry Pie” title.

I hope you enjoy this sweet treat as much as our friends and family do!

Mom’s Award-Winning Blackberry Pie

1 package Pillsbury refrigerated pie dough (for top and bottom)
4-5 cups fresh blackberries

1 tbsp chopped cold butter

1 egg white

½ cup sugar

¼ cup Tapioca

½ grated lemon peel

Step 1: In a large bowl gently combine blackberries, sugar and tapioca making sure not to crush any of your berries.

Step 2: Place pie dough round to the bottom of pie pan and fill with blackberry mixture.

Step 3: Sprinkle berries with chopped butter and grated lemon peel.

Step 4: Cover berries with additional pie dough, pinching together the bottom and top to create a scalloped effect.

Step 5: Brush top of pie with egg white and sprinkle with granulated sugar.

Step 6: Place pie in a 350-degree oven and bake for approximately 30 minutes.  The pie is ready when the crust turns golden brown.

Tip: You may cover outside edges of pie with foil to prevent crust from over cooking.

***Serve with a generous scoop of vanilla ice cream for a “berry yummy” dessert.

What are your tips and tricks for a scrumptious blackberry pie?