"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Blackberry Pie Recipe

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This recipe for Blackberry Pie, by , is from Southern Bred , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
jessie mcgraw
Added: Sunday, June 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
CRUST
1 recipe plain pastry mix or
1 box (9 oz.) pie crust mix
1/4 cup unbleached white flour

FILLING
4 cups fresh blackberries
1 cup sugar
1-1/2 tbsp. fresh lemon juice
1 tsp. fresh lemon rind-grated
4 tbsp. flour
1/8 tsp. salt
1 tsp. margarine
1/2 tsp. sugar (for top crust)

VARIATION
Raspberry pie - use
4 cups fresh raspberries instead.

Directions:
Directions:
Preheat oven to 450 degrees.

CRUST
Follow directions in recipe or on box for one 2-crust pie. Line bottom and sides of one 9-inch pie pan with pie dough. Set pan and remaining dough aside.

FILLING
In a mixing bowl, place blackberries, sugar, lemon juice, lemon rind, flour, and salt. Mix thoroughly. Pour mixture into pie shell. Dot with margarine.

TOP CRUST
On a well-floured board, roll remaining dough to a 10-inch diameter. Slice into long 1/2-inch strips and place strips across top of pie in a criss-cross pattern. Pinch edges down around pie. Sprinkle top with sugar. Place on a jelly roll pan. Bake in a 450 degree oven for 10 minutes. Then reduce heat to 350 degrees. Bake for 50--60 more minutes until pie crust is golden brown. Let cool.

Number Of Servings:
Number Of Servings:
8 Servings
Preparation Time:
Preparation Time:
1 Hour, 10 Minutes

 

 

 

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