Who doesn’t love blackberry pie? Well, it’s blackberry season and I’ve got blackberries everywhere!  At the beginning of the season I always start with a blackberry pie. Sometimes I throw in some fresh raspberries too.


 To be honest there is nothing really special about this recipe, ONLY that I’ve added a splash of VanillaPura’s Tongan Rum vanilla extract, enhancing the berry flavor with fruity undertones and vanilla.  Try it with your favorite fruity pie recipes, you’ll taste the difference!


 Remaining Ingredients:

  • cups about 30 ounces fresh or frozen blackberries
  • ½ cup granulated sugar
  • tablespoons cornstarch use ¼ cup if using frozen blackberries
  • 1/2 teaspoon lemon zest
  • 1teaspoon VanillaPura Tongan rum vanilla extract


  1. Preheat oven to 350 degrees if using fresh blackberries, wash the blackberries and lay them out on a clean towel; gently pat dry. If using frozen blackberries, thaw the berries and drain them of any excess liquid.


  1. Place blackberries in a large bowl. Add the sugar, cornstarch, lemon zest, vanilla and stir until well combined. Transfer to the pie dish with your favorite crust. Cook for 30 minutes at 400 degrees.


Jill Fulton