Blackberry Cobbler help - Update at end
I want to make a Blackberry Cobbler for Christmas.. The crust I can handle, but I've never made the filling part for blackberries. I found one recipe online, but thought I'd check here to have somet...
Forum Discussion
Pie Filling
2 to 2 1/2 Cups Fruit
1/2 Cup juice (juice is not needed if the berries are juicy)
1 1/2 TB tapioca (red box) (If the berries are very juicy I use a little corn starch as well.)
1/2 Cup sugar (don’t need this much if the berries are sweet)
1/8 tsp salt
1 TB butter
1. Put berries in a large bowl and mix in tapioca, sugar and salt. Let some juice develop and soften the tapioca. If the berries are frozen I just mix and let defrost on the counter.
2. Pour in pie crust and dot with butter.
3. Cover with top crust and bake, make several slits and bake.
I start the oven at 450 degrees for the first 10 minutes to puff the pastry then turn down to 350 degrees to finish. Boysenberries usually take about one hour. I like to see bubbles in the middle of the pie before I take it out.
2 to 2 1/2 Cups Fruit
1/2 Cup juice (juice is not needed if the berries are juicy)
1 1/2 TB tapioca (red box) (If the berries are very juicy I use a little corn starch as well.)
1/2 Cup sugar (don’t need this much if the berries are sweet)
1/8 tsp salt
1 TB butter
1. Put berries in a large bowl and mix in tapioca, sugar and salt. Let some juice develop and soften the tapioca. If the berries are frozen I just mix and let defrost on the counter.
2. Pour in pie crust and dot with butter.
3. Cover with top crust and bake, make several slits and bake.
I start the oven at 450 degrees for the first 10 minutes to puff the pastry then turn down to 350 degrees to finish. Boysenberries usually take about one hour. I like to see bubbles in the middle of the pie before I take it out.
