- 1
- 20 mins
- 80 mins
Ingredients
- 1 recipe Basic Pie Dough
- 1 1/2 teaspoons coffee extract (optional)
- 1 vanilla bean, seeds scraped and reserved (optional)
- 8 cups fresh blackberries
- 3/4 cup plus 2 tablespoons sugar, divided
- 4 tablespoons tapioca flour
- 1/2 teaspoon kosher salt
- 2 tablespoons heavy whipping cream
Preparation
Step 1
Make Basic Pie Dough, adding coffee extract and reserved vanilla bean seeds as wet ingredients, if desired.
Preheat oven to 350°. Line a 15x10-inch rimmed baking sheet with parchment paper. Set aside.
On a lightly floured surface, roll 1 dough disk into an 18x13-inch rectangle, about 1/8 inch thick. Transfer to prepared baking sheet, pressing into corners and letting dough hang over sides. Refrigerate for 30 minutes.
In a large bowl, combine blackberries, 3/4 cup sugar, tapioca flour, and salt. Spread mixture over chilled pie shell.
On a lightly floured surface, roll out remaining dough disk to a 16x11-inch rectangle, about 1/8 inch thick; drape over filling. Fold edge of bottom dough over top dough. Pinch edges to seal. Cut three diagonal slits across top of pie. Brush top crust with cream, and sprinkle with remaining 2 tablespoons sugar.
Bake until crust is golden brown and filling is bubbly, 50 to 60 minutes. Transfer to a wire rack, and let cool for at least 3 hours before serving.