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clean Blackberry Pie Filling: 3 to 4 Cblackberries a million 3/4 Csugar 2 Tflour a million/4 tsalt a million/2 Tbutter (for intense) Crust: 2 Cflour a million Cshortening (chilly) a million/2 to 3/4 Cchilly water a million/2 tsalt blend all filling aspects jointly different than butterFor crust, decrease shortening into flour and salt till it types pea-length bitsToss bits with chilly fork till you could style a ball on your handRoll out on floured board or stoneLine pie pan with crust, upload filling, dot with butter and top with crustBake 350°Ffor 40 5 minutes to an hour, till achieved.
I used the recipe below for Blackberry Crisp last fall when our local blackberries were ripeIt was very good and I've made a copy for my recipe box so I can find it again in Sept!
frozen or fresh blackberries can be used with a vanilla ice cream INGREDIENTS 4 cups fresh blackberries 1/2 cup white sugar 1/2 cup all-purpose flour 1 recipe pastry for a 9 inch double crust pie 2 tablespoons milk 1/4 cup white sugar DIRECTIONS Combine 3 1/2 cups berries with the sugar and flourSpoon the mixture into an unbaked pie shellSpread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crustSeal and crimp the edgesBrush the top crust with milk, and sprinkle with 1/4 cup sugarBake at 425 degree F (220 degrees C) for 15 minutesReduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutesBaking pie is a rather straightforward technique, but a few tips can only help to make your pies come out looking and tasting perfect!
