Blackberry/Dewberry Pie

[Guest guest]

This is an all time favorite at our home. Dewberries, which are extra loaded on

the vines right now, look and taste just like blackberries, but are smaller and

not so plump. Blackberries will be ripe

in a month or so, in our part of the woods.

 

My youngest daughter went out and picked a bunch yesterday and made a double

batch of the recipe below and baked it in an extra large casserole dish. I think

9 x 13 inch. What a nice Mother's Day

gift of love that was. I sure love it!!! Yummy Free Fruit, makes it extra

special, especially when you see how expensive blackberries are in the store.

 

It was so delicious and not overly sweet. The

crust is great and is similar to a sugar cookie crust. It is great with

some Vanilla Ice Cream or Vanilla Soy Delicious(Soy Ice Cream). I bet

raspberries or blueberries would be great used instead of Blackberries also.

 

Happy Mother's Day everyone!

Judy

 

 

Blackberry Pie

 

4 cups fresh blackberries or dewberries

1/2 cup white sugar

1/2 cup all-purpose flour

1 recipe pastry for a 9 inch double crust pie

2 tablespoons milk

1/4 cup white sugar

 

1. Combine 3 1/2 cups berries with the sugar and flour. Spoon the

mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on

top of the sweetened berries, and cover with the top crust. Seal and crimp

the edges. Brush the top crust with milk, and sprinkle with 1/4 cup sugar.

2. Bake at 425 degree F (220 degrees C) for 15 minutes. Reduce the

temperature of the oven to 375 degrees F (190 degrees C), and bake for an

additional 20 to 25 minutes.

 

Pie Crust - Double Crust Recipe

 

a.. 1 egg

b.. 6 tablespoons white sugar

c.. 1 pinch salt

d.. 3 cups all-purpose unbleached flour

e.. 1 cup butter, cut into pieces

1.. Preheat oven to 400 degrees F (200 degrees C). Grease a 9 inch pie

pan.

2.. In a small bowl, mix egg and sugar together. In a separate bowl,

combine salt and flour. Cut in butter. Stir in egg mixture, then knead dough

into a smooth ball. Keep refrigerated for 15 minutes.

Divide the dough into two balls and 1/8 of an inch thickness and

place on in pie pan. Fill with Pie Filling of choice. Cover with second

crust and cut pretty slits in the top.

1.. Bake as directed above.