Blue Ribbon Blackberry Pie - Best of Show Recipe
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Ingredients: |
Ingredients: 2 Qt fresh blackberries
3 c sugar
1/4 c quick cooking tapioca
1/4 t salt
3 c flout
1 t salt
1 t sugar
1-1/2c Crisco shortening
1/2 c flour
1/2 c water
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Directions: |
Directions:Preheat oven to 425º.
Filling: Combine berries, sugar, tapioca, salt - let stand 15 mins so tapioca absorbs some of the juices.
Crust: Mix an additional ½ c flour into ½ c water to make paste and set aside. Combine the 3 c flour with salt and sugar. Work in shortening with pastry blender to size of small peas. Then stir in paste of flour with fork. Divide pastry and roll out to 1/8" thick and line two 9" pie plates. Divide filling among lined pie plates. Cut design in top and cover pies, crimping edges. Brush top crust with milk and sprinkle with sugar.
Bake in preheated oven 15 mins. Lower heat to 375º and bake 20 mins more until crust is golden and filling bubbles in center. Cool completely before serving.
To freeze pie: do not brush with milk or sprinkle with sugar. Slide unbaked pie into large freezer bag and seal. To bake frozen pies: Thaw and then brush with milk and sugar. You'll never know the difference. |
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Personal
Notes: |
Personal
Notes: Grandma Cartwright entered the Cuyahoga County Fair for the first time in 1982 and continued through 1985 winning Best of Show every year. This pie was made often for her family. Blackberry vines abounded the Cartwright farm, and Wilbur did most of the picking. The Cleveland Plain Dealer published a picture of Wilbur picking blackberries, and of Evelyn standing by ready to make the pies. Picture and article was published, Wednesday, August 18, 1982. In 1984, she entered this pie in the North Royalton 100th Annual Homecoming Celebration. It was their First Annual Bake-Off Contest - this pie received a plaque for First Place in the Pie Category. In 1985, this pie won "Best Fruit Pie".
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