Sunday, September 16, 2012

Blackberry Pie

2 quarts fresh or frozen blackberries.  Add 1 to 1 1/2 cups of sugar depending on sweetness desires,
4-5 Tbs. corn starch, and 1 Tbs. lemon juice.  Add some red food coloring for bright color.  Bring to a slow boil over medium heat and check for sweetness and desired thickness.  Top filling with a few slices of butter and bake @ 400* for 10 min.  Reduce heat and back @ 350* for 25-30 min. 

P.S. Coat crust with flour and sugar

(Carol Hansen)

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