Deep-Dish Blackberry Pie
Source of Recipe
Willie Crawford's Soul Food Recipes Newsletter
List of Ingredients
1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon ground nutmeg
8 cups (2 lbs) fresh blackberries
5 tablespoons fresh squeezed lemon juice
2 uncooked pie crusts
Recipe
In a large bowl, sift together the sugar, cornstarch and
nutmeg. Using a rubber spatula, gently fold in the blaackberries
and lemon juice until well blended.
Line a pie plate with one of the pie shells. Pour the filling
into the shell. Cut the other pie shell into strips and make a
lattice topping,**or cover the top with the remaining pie shell,
crimp the edges to seal, vent the top, and sprinkle with a little
additional sugar. Set the pie pan on a baking sheet.Bake on the
bottom oven rack for 30 minutes.Then reduce the heat to
350˚F and bake until the crust is lightly golden brown and
crispy and the filling is bubbling, 10-15 minutes.If the pie
crust browns to early, cover loosely with aluminium foil. Do not
overbake.
Let the pie cool on a wire rack for at least 20 minutes before
slicing. Serve warm or at room temperature if you want the juices
to thicken before slicing.
**Note: You can make your own pie dough or purchase premade from
the dairy section of your market. If you choose to use the
lattice pattern in the photo use two shells and cut the second
into strips 1 inch wide, you'll need about 10 strips. Lay half of
them across the surface of the filling, spaced evenly and let the
extra hang over the side of the pie dish. Weave in the remaining
strips. Using a small, sharp knife trim the excess dough around
the edges of the pie pan.
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