"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Blackberry Raspberry Pie Recipe

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This recipe for Blackberry Raspberry Pie, by , is from The Mindeman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheila Harms
Added: Sunday, September 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1-1/3 cup sugar
2 Tbsp. quick-cooking tapioca
2 Tbsp. cornstarch
2 cups frozen, lightly sweetened raspberries
2 cups frozen, unsweetened blackberries
2 Tbsp. butter

Pastry dough for 2 - 9" pie crusts

Directions:
Directions:
In a large mixing bowl, combine sugar, tapioca and cornstarch. Add berries and gently toss to coat. Let stand for 15 to 30 minutes or until the fruit is partially thawed, but still icy.

Meanwhile, roll out pastry dough on a lightly floured surface to form two 12" circles. Put pastry into 9" pie plate. Cut slits in one circle (top) to allow steam to escape.

Put filling into the pastry lined pie plate and dot with butter. Top with pastry and trim edges. To prevent overbrowning, cover edge of pie with foil. Bake at 375 for 50 minutes. Remove foil and bake for another 20 or 25 minutes; until pastry is golden and filling is bubbly. Cool on a wire rack.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes plus baking time
Personal Notes:
Personal Notes:
This is a recipe I entered in the Otter Tail County Historical Society Pie Contest in 2008, which won third place. It's uses frozen berries, which are always in season!

 

 

 

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