This marinade for soy sauce chicken is mildly flavorful and goes well with any cut (thighs, legs, etc.).
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
| Yield: | 1 to 9 – inch pie |
Ingredients
- 1 recipe pastry for a 9 inch double crust pie
- ¾ cup brown sugar
- 1 tablespoon lemon zest
- 4 cups fresh blackberries, rinsed and drained
- 1 cup white sugar
- ½ cup all-purpose flour
- 1 tablespoon lemon zest
- 1 tablespoon butter
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Place bottom crust into a 9 inch pie pan. In a medium bowl, crumble remaining pie crust into a bowl with the brown sugar and 1 tablespoon lemon zest. Mix with hands until dough becomes pea-size crumbs. Set aside.
- In a large bowl, combine blackberries, white sugar, flour and 1 tablespoon lemon zest. Fill bottom pie crust with blackberry mixture. Sprinkle crumb topping over mixture and dot with butter.
- Bake pie in preheated oven for 45 minutes to 1 hour, or until crust is browned and berries are bubbling. Let stand before serving.
Nutrition Facts
| Calories | 449 kcal |
| Carbohydrate | 72 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 6 g |
| Protein | 5 g |
| Saturated Fat | 5 g |
| Sodium | 249 mg |
| Sugars | 42 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I thought this recipe was great, and I didn’t use Tapioca. I used a pie crust that was made completely with Butter (no crisco) and I baked it in a 9″x9″ square baking pan. I also used about a cup and a half of black cherries because I was short blackberries. The crumbled topping made it look more like a cobbler, and my partner said it was maybe the best dessert he’s ever had. The lemon really makes for a lovely pie topping.
DON’T FORGET THE TAPIOCA!!!!! OTHERWISE YOU HAVE BLACKBERRY SOUP!
Actually, this pie is wonderful. It’s just missing the 4 teaspoons of tapioca, which is an absolute staple for pies with juicy fruits, as it absorbs the excess juiciness. I’d encourage the previous raters to give it another shot 🙂
I agree with the previous commentor, it looked amazing but as soon as you cut it, it turned into watery mush. Maybe if you cut back on the blackberries? The only thing that saved this pie was eating it with ice cream because of all the juice.
This recipe was awful! I baked it the full hour and the top looked great. But when I cut the pie (2 hours after it came out of the oven) the filling was like water. And it tasted terrible, really a shame I had great berries. I’ll never make this again and I don’t reccomend it to anyone.