on January 21, 2014 by

Honey Blackberry Pie

For the second year, we’ve teamed up with the Cornell Lab of Ornithology to bring bird lovers the ultimate birding photo contest. Each week we’re giving away prizes and sharing some of our favorite recipes, perfect for fueling a healthy, happy day of watching birds. Check back here each week for a great recipe, and don’t forget to vote on your favorites and enter your own photos in BirdSpotter!


Sing a song of sixpence,
A pocket full of rye.
Four and twenty blackbirdsberries,
Baked in a pie.
This beautiful and delicious pie is made using our Gluten Free Pie Crust Mix. What we love about our new pie crust mix is that it’s gluten free, but no one will ever guess! It’s buttery and flaky, just like a wheat-based crust. It makes a dessert like this perfect for dinner parties- everyone can enjoy it (especially if you use vegetable shortening or coconut oil for those that are non-dairy) and no one will be the wiser. The combination of blackberries with honey and lemon is phenomenal and will take you back to the hot summer days at the end of August. Something all of us could use this time of year. Take a slice and settle down with a cup of coffee and a good book. You know you want to.
GF Honey Blackberry Pie | Bob's Red Mill
Honey Blackberry Pie

Contributed by: Sarah House for Bob’s Red Mill Test Kitchen

Prep Time: 25 minutes
Cook Time: 50 – 60 minutes
Yield: 8 servings

Preheat oven to 425°F.Remove dough from the refrigerator and let sit at room temperature until malleable. Roll 1/2 of chilled dough into a 12-inch circle between two pieces of heavy-duty plastic wrap. Remove top layer of plastic; invert and center dough over a 9-inch nonstick pie pan. Press crust into place, then remove remaining plastic wrap.Toss blackberries with tapioca flour then add honey, lemon juice and orange zest. Pour into prepared pie shell.Roll the remaining 1/2 of chilled dough into a 10-inch circle between two pieces of heavy-duty plastic wrap. Remove top layer of plastic; invert and center dough over filling. Press dough into place, then trim, seal and flute the edges. Cut four vents in the top dough using a decorative pattern (if desired) or create a lattice top crust.

If desired, brush top crust with an eggwash made from 1 egg whisked thoroughly with 1 Tbsp water.

Bake at 425°F for 15 minutes then reduce the heat to 350°F and continue to bake until the filling is set and beginning to bubble and the crust is golden, about 60 minutes.

Let cool before serving.


Molly says:

I have frozen blackberries in my freezer. Can they be used instead of fresh and if so how would the ratio change ,say the tapioca pudding so it won’t be soggy?

We’ll see if we can get you an answer on this.


Our baking experts recommend thawing and carefully draining the berries of excess liquid. If not wanting to drain off the extra liquid, they would add an extra Tbsp of tapioca starch. The frozen berries can be used in place of fresh berries one for one.

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