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Deep Dish Blackberry Pie
Ingredients:
Pastry for double-crust pie
1 1/2 c. sugar
2 Tbs. cornstarch
5 c. blackberries
Pastry for double-crust pie
1 1/2 c. sugar
2 Tbs. cornstarch
5 c. blackberries
Directions:
Line a 13x9" pan with pastry. Mix sugar and cornstarch and sprinkle half of the mixture over the bottom of the pastry. Pour in washed, drained berries and sift rest of sugar mixture over top. Cut little pieces of butter over top. Roll out remaining pastry for top crust to fit dish, or if you prefer, cut this into small fancy shapes, 1 to a serving, and lay on top of pie. Bake in hot oven (450) for 15 minutes or until pastry is golden brown; then bake at 350 until berries are cooked through, about 45 minutes.
Line a 13x9" pan with pastry. Mix sugar and cornstarch and sprinkle half of the mixture over the bottom of the pastry. Pour in washed, drained berries and sift rest of sugar mixture over top. Cut little pieces of butter over top. Roll out remaining pastry for top crust to fit dish, or if you prefer, cut this into small fancy shapes, 1 to a serving, and lay on top of pie. Bake in hot oven (450) for 15 minutes or until pastry is golden brown; then bake at 350 until berries are cooked through, about 45 minutes.
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