"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 Taylor Made:, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
CRUST
2 cups flour
⅛ tsp. baking powder
1 tsp. salt
1 Tbsp. sugar
1 cup shortening
cup cold milk

FILLING:
4 cups blackberries
Zest from one lemon
1-2 Tbsp. lemon juice
cup granulated sugar
2 Tbsp. Ultra Gel
Dash salt

Directions:
Directions:
FILLING:
Mix sugar, salt, and Ultra Gel in small bowl.
Wash blackberries and place in medium bowl.
Add lemon zest, lemon juice, and Ultra Gel and sugar mixture.
Mix well and let sit while you make the crust.

CRUST:
In a medium bowl, whisk together flour, baking powder, salt, and sugar.
Cut in the shortening with a pastry blender until mixture resembles small peas.
Add cold milk and mix with a fork until dough follows fork around the bowl. It will be sticky.
Allow dough to rest for 5 minutes.
Roll out on a floured board, and place in pie tin.
This makes enough pastry for two 9-inch pie crusts or one double crust pie.

Place blackberries in pie pan on top of crust.
Add crust on top and crimp edges. Cut a few holes in the top.
Using a pastry brush, brush top of pie with milk and sprinkle with coarse sugar.
Cover edges of pie with foil or pie shield.
Bake at 425 for 15 minutes.
Turn down heat to 350 and cook for an additional 25-30 minutes or until golden brown.

Personal Notes:
Personal Notes:
Once I conquered making pie crust (thanks to Kim Morgan) I discovered that blackberry pie could be delicious! I've never been a fan of cherry or other berry pies because the berries get so soggy. I love that blackberries hold their shape...and that they are delicious. I used the blackberry filling from blackberry cobbler to use in this pie. Both recipes are compliments from the Morgans.

 

 

 

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