"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Blackberry Pie Recipe

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This recipe for Blackberry Pie, by , is from "THE WOODEN SPOON"...by The Sexton Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Nan Sexton


1 double pie crust unbaked... (prepared or homemade)
3-4 cups fresh or frozen blackberries
3-4 heaping Tablespoons white flour
1-1 1/4 cup white sugar
2 Tablespoons butter...divided into 'dots'

Put a pie crust into a pie pan
Smooth it out and add blackberries that have been coated with the flour
Pour sugar overtop of berries, evenly
Add dots of butter over berries
Add top crust, crimping edges and
making slits into the top of it to vent the steam.
Place pie on cookie sheet
Bake in preheated 350 oven for 40 minutes to 1 hour, or
until crust is golden and the berry-juice is bubbling out of the slits from within
Remove from oven
Cool completely
Serve pie slices with a dollop of whipped cream or whipped topping and
a wedge of sharp cheddar cheese alongside
Pie and coffee or pie and milk...an American country standard dessert or company dish...Yum!
Picking Blackberries...

Among the twisted, tangled briars
on the slopes and hills of fall
there's a place we like to gather
with our baskets, pails and all...
There on bending, catching feelers...
snagging on our sleeves and jeans
there's a purple-blackish berry
turning ripe from red and green...
falling solid in the bucket
in a thumb's-end, harvest size
it's the end of summer berry
hidden like an Autumn prize...
Just in time for jam and jelly
..or for freezer store-away
for the long and leafless winter
soon will come and stay and stay
God gives gifts in every season
That's His way to bless us all
this one's from the hills of harvest
..in the early days of fall




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