1 cup (144 grams) of blackberries provides 36% of the vitamin K daily dosage. Depending on your diet, it’s worth considering timing your INR test before consuming so it doesn’t throw off your test results.
- Mixing bowl
- Pie plate
- Blackberries: ~500 grams, frozen
- Sugar: 4 mL
- Water: 125 mL
- Potato starch: 2 tablespoons
- Apply the crust bottom to the pie plate (recipe)
- Heat up the berries in a casserole dish over low heat
- When they are not frozen anymore, turn up the heat
- Add the sugar
- Mix the potato starch with the water
- Add the water/starch mixture when the berries/sugar are boiling
- Mix well and let boil for 1-2 minutes – until it thickens
- Pour filling into the pie plate
- Add top crust – see Tips
- Preheat the oven to 350 F
- Bake for 25 minutes
- Sometimes if it’s too runny that means it hasn’t been baked long enough. Make sure the filling is bubbling throughout before pulling it out of the oven
- Blackberries can be difficult to get them to set as there is little actual substance to them. Try using more cornstarch, flour, or instant tapioca in the filling as well. If you don’t mind adding a little different flavor into the pie, you could have also added a packet of raspberry gelatin, but I find gelatin doesn’t always work.
- The pastry lattice is typically minimal on berry and cherry pies in order to vent the pie and make for a less soggy pie. The vent holes are smaller on Apple pies to keep the fruit from drying out.
- Adapted from Reddit