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Blackberry-Lemon Pie

photo by:kraft
It was quick and Yummy and my family won't stop asking me to make it again!
posted by
lellingson
on 8/13/2006
time
prep:
20 min
total:
1 hr 10 min
servings
total:
8 servings
Magazine Acquisition

What You Need

5
cups  blackberries
1
cup  sugar
1/4
cup  MINUTE Tapioca
1
tsp.  grated lemon zest
1
Tbsp.  lemon juice
1
pkg.  (15 oz.) ready-to-use refrigerated pie crusts (2 crusts)
1
Tbsp.  butter or margarine

Make It

PREHEAT oven to 400°F. Toss blackberries with sugar, tapioca, lemon peel and juice in large bowl. Let stand 15 min.

LINE 9-inch pie plate with 1 of the pie crusts as directed on package; fill with fruit mixture. Dot with butter. Cover with remaining pie crust; seal and flute edge. Cut several slits in top crust to allow steam to escape.

BAKE 45 to 50 min. or until juices form bubbles that burst slowly. Cool.

Kraft Kitchens Tips

Size-Wise
Keep an eye on portion size when you enjoy this rich pie.
How to Flute the Pie Crust
Use 2 fingers to press a V-shape into the unbaked crust edge. This looks like a wave or ruffle design when finished. Don't worry about it being perfect--an uneven edge adds to the trendy look of homemade!
Selecting & Storing Fresh Berries
Look for firm, plump berries that are full colored for their variety. Fresh berries are perishable and do not ripen after picking, so store in the refrigerator for no longer than 2 days. Rinse with cool water just before using and remove the hulls, if necessary. Berries in season have more flavor and are typically lower in cost than their out-of-season counterparts. Enjoy summer's best all year long by freezing berries at the height of their season. Then, thaw and use as desired.
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