I will be adding a new recipe each week so check back to see what's cooking here in my Cozy Cottage! This week's feature recipe is double-crust blackberry pie made from the blackberries we picked today.
Double-Crust Blackberry Pie
(modified version of recipe in the 1955 Meta Given's Modern Encyclopedia of Cooking)
1 quart of freshly picked blackberries, rinsed twice
1 double-crust Already Pie Crust from the refrigerated section of your grocery
Spread first pie crust in bottom of pie pan. Sprinkle about 1 tablespoon of flour over bottom of crust. Mix together well 1 cup sugar and 2 rounded tablespoons of cornstarch. Sprinkle half of this mixture on bottom of pie crust. Add berries, making a flat top. Sprinkle remaining sugar/cornstarch mixture over berries. Dot with butter or margarine. Cover with top crust being sure to seal and crimp the edges. Make cuts in the top crust for steam to escape. Spray top crust with Pam Butter Flavor spray or spray butter and sprinkle with about 1/2 tablespoon of sugar. Bake for approximately 30 minutes. Remove from oven and let cool. Great served with whipped cream, vanilla ice cream or cottage-style with Half&Half.
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2 comments:
Deb, that sounds wonderful! Probably not on my diet, but oh well, who cares, a holiday is coming up and I'm eating!
Exactly....life is too short not to "smell the roses" AND eat blackberry pie! :D
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