BLACKBERRY PIE II
Source of Recipe
net
BLACKBERRY PIR
Ingredients:
4 cups blackberries
1 cup white sugar
1/2 cup all-purpose flour
2 pie crusts
Directions:
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. r.
I normally fill whatever pie pan I plan to use with the berries I plan to use (whether a single kind or a mixture) with maybe an extra cup added so it's slightly heaping. I then pour them into a medium sized pan. In a small bowl I combine 1 Cup Sugar with 1/4 Cup Corn Starch...mix well. I then pour that over my berries & stir occassionally. Cook over medium heat until the mixture thickens and it's clear. Then pour into your unbaked pie shell. DO NOT OVER FILL IT!!! Only fill your crust until there is about a 1/2" left. Then top with the top crust. If you over fill it, it'll run over & make a mess. Just eat the extra! Bake at 375 for about 40-45 minutes.
I normally fill whatever pie pan I plan to use with the berries I plan to use (whether a single kind or a mixture) with maybe an extra cup added so it's slightly heaping. I then pour them into a medium sized pan. In a small bowl I combine 1 Cup Sugar with 1/4 Cup Corn Starch...mix well. I then pour that over my berries & stir occassionally. Cook over medium heat until the mixture thickens and it's clear. Then pour into your unbaked pie shell. DO NOT OVER FILL IT!!! Only fill your crust until there is about a 1/2" left. Then top with the top crust. If you over fill it, it'll run over & make a mess. Just eat the extra! Bake at 375 for about 40-45 minutes.
I normally fill whatever pie pan I plan to use with the berries I plan to use (whether a single kind or a mixture) with maybe an extra cup added so it's slightly heaping. I then pour them into a medium sized pan. In a small bowl I combine 1 Cup Sugar with 1/4 Cup Corn Starch...mix well. I then pour that over my berries & stir occassionally. Cook over medium heat until the mixture thickens and it's clear. Then pour into your unbaked pie shell. DO NOT OVER FILL IT!!! Only fill your crust until there is about a 1/2" left. Then top with the top crust. If you over fill it, it'll run over & make a mess. Just eat the extra! Bake at 375 for about 40-45 minutes.
I normally fill whatever pie pan I plan to use with the berries I plan to use (whether a single kind or a mixture) with maybe an extra cup added so it's slightly heaping. I then pour them into a medium sized pan. In a small bowl I combine 1 Cup Sugar with 1/4 Cup Corn Starch...mix well. I then pour that over my berries & stir occassionally. Cook over medium heat until the mixture thickens and it's clear. Then pour into your unbaked pie shell. DO NOT OVER FILL IT!!! Only fill your crust until there is about a 1/2" left. Then top with the top crust. If you over fill it, it'll run over & make a mess. Just eat the extra! Bake at 375 for about 40-45 minutes.
I normally fill whatever pie pan I plan to use with the berries I plan to use (whether a single kind or a mixture) with maybe an extra cup added so it's slightly heaping. I then pour them into a medium sized pan. In a small bowl I combine 1 Cup Sugar with 1/4 Cup Corn Starch...mix well. I then pour that over my berries & stir occassionally. Cook over medium heat until the mixture thickens and it's clear. Then pour into your unbaked pie shell. DO NOT OVER FILL IT!!! Only fill your crust until there is about a 1/2" left. Then top with the top crust. If you over fill it, it'll run over & make a mess. Just eat the extra! Bake at 375 for about 40-45 minutes.
I use this same combo when I make my bumble berry pie.
You'll never have a runny filling again!
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.
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