Old Fashioned Blackberry Pie
- Double Crust Classic Crisco Pie Crust
- 4 cups fresh or frozen and partially thawed blackberries
- 1 1/4 cups sugar
- 6 tablespoons cornstarch
- 2 tablespoons butter, softened
- Dash of salt
PREPARE recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Do not bake.
HEAT oven to 350ºF.
COMBINE blackberries, sugar, cornstarch, butter and salt. Toss gently. Spoon into unbaked pie crust. Moisten pastry edge with water.
ROLL out dough for top crust. Place onto filled pie. Trim 1/2-inch beyond edge. Fold top crust under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape.
BAKE 1 hour or until filling in center is bubbly and crust is golden brown. Cool to room temperature before serving.
Red raspberries may be substituted for blackberries.
NUTRITIONAL INFORMATION PER SERVING:
Serving Size (1 slice, 1/8 of pie), Calories 470 (Calories from Fat 190), Total Fat 22g (Saturated Fat 6g, Trans Fat 0g), Cholesterol 10mg, Sodium 330mg, Total Carbohydrate 66g (Dietary Fiber 5g, Sugars 34g), Protein 4g; Percent Daily Value*: Vitamin A 2%, Vitamin C 25%, Calcium 2%, Iron 10%.
*Percent Daily Values are based on a 2,000 calorie diet.
Black Raspberry Pie
This was delicious! I made 5 of these pies, 2 we ate right away and 3 I froze. Black raspberries were abundant where I live this year, so I had plenty!
The only thing I did different was add 5 cups of berries, not 4. Since I had so many I was able to, and I like really full pies. If you only have 4 cups, you will be fine though!
I like simple pies, so then you can really taste the main ingredient, and so many black raspberry pies want you to fuss and add extra stuff. This simple pie allows you to show off and focus on the wonderful berries!
July 4, 2013