Splenda is a no-calorie sweetener appropriate for diabetics and frequently used to make healthier desserts. Splenda can be subbed in equal portions to the sugar required for most pie recipes, including blackberry pie. The antioxidant and vitamin-rich blackberry fruit mixes well with Splenda for a low calorie dessert.
Line the pie plate with one 9-inch pie crust. Set aside a top crust for the blackberry pie.
Place the berries into a colander. Gently rinse with cool tap water. Let the colander sit in the sink while the water drips out away from the berries and preheat the oven at 350 degrees.
Measure 1/2 to 1 cup of Splenda sugar substitute into a small mixing bowl.
Add in 1 to 1 1/2 tbsp. of tapioca powder. Mix the powder with the Splenda using a rubber spatula until they are thoroughly blended together.
Pour the berries on several paper towels to absorb any remaining liquid. Lift the towels and pour the berries into a mixing bowl. Gently fold the Splenda and tapioca mixture into the berries with the spatula.
Fill the crust lined pie plate with the blackberry mixture. Dot with an optional 1 tbsp. of cold butter or margarine that is cut into bits. Top with pie crust, crimp and cut several slits in the top. Bake 40 to 60 minutes until golden brown.