Blackberry Pie

Cook’s notes: We made this pie for a potluck recently, and it was very popular with guests as well as easy to make. Simple ingredients let the berry flavor shine through. I reduced the sugar by 1/2 cup, and it was still delicious. Next time, I’m tempted to cram 4 boxes (6 oz) of berries in it. Blackberries are very high in fiber. According to the allrecipes site, each slice (1/8 pie) has 4.6 g fiber. I would definitely make this delicious pie again.

 

Excellent berry pie

Tips: Frozen or fresh blackberries can be used. Make sure that you combine the berries with the sugar and flour well until you no longer see any white coating on the berries.

Yield: 1 pie, 9-inches

4 cups fresh blackberries (3 x 6-oz boxes)
1/4 cup white sugar
1/2 cup all-purpose flour
2 x 9-inch pie crusts (store-bought), made without lard
2 tablespoons milk

Combine 3.5 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup uncoated berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges. Brush the top crust with milk.

Bake at 425 F (220 C) for 15 minutes. Reduce the temperature of the oven to 375 F (190 C), and bake for an additional 20 to 25 minutes.

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