Blackberry Pie with Whole Wheat Pie Crust
Prep time
Cook time
Total time
Fresh blackberry pie is a perfect way to celebrate the bounty of summer.
Recipe type: Dessert
Cuisine: American
Serves: 10 servings
  • 1½ cups all purpose flour
  • 1 cup whole wheat flour
  • ½ Teaspoon Salt
  • ½ pound (2 sticks or 16 tablespoons) butter, cold and cut into cubes
  • 8-10 tablespoons of ice-water (more or less as needed)
Blackberry Filling
  • Blackberries – enough to fill my 9½ inch pie dish to ½ inch below the top
  • ¾ cup raw sugar
  • a big squeeze of lemon
  • ⅓ cup tapioca starch (also called tapioca flour)
  • a sprinkle of nutmeg
  1. Create, rest, and roll the dough as directed by Kate (see above).
  2. Preheat the oven to 425 degrees and position the rack in the center. You may want to place the second rack directly below with a sheet pan on it to catch any berry juice that bubbles out of the pie while baking.
  3. Place the berries and a large bowl and squeeze the lemon over the fruit. Fold in the sugar, starch and nutmeg being careful not to crush the berries.
  4. Place the lower crust in your pie dish and turn the berries into the crust. Set the pie in the refrigerator while rolling the upper crust. Roll one large piece or cut into strips to create a lattice top.
  5. Arrange the upper crust over the pie and roll the edges to seal them. Be as simple or as fancy as you choose. For a really beautiful top brush the upper crust with an egg wash and sprinkle on a bit of sugar.
  6. Bake the pie for 20 minutes at 425 degrees then reduce the heat to 375 and continue baking for an additional 35-40 minutes. The pie is done when the crust is golden and the fruit is bubbling away.
  7. Allow the pie to cool for several hours before serving.
Nutrition Information
Serving size: 10 Calories: 357 Fat: 19g Carbohydrates: 44g Sugar: 15g Sodium: 122mg Fiber: 5g Protein: 4g Weight Watchers Points Plus: 10
Recipe by Plate Full of Grace at