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Classic Blackberry Pie

old-fashioned-blackberry-pie

Cook Time: 1 Hr

Yield: 8 Servings

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Ingredients

  • 1 Double-Crust
  • 1 1/4 C. sugar
  • 1/3 C. Clabber Girl® Corn Starch
  • 1/8 tsp. salt
  • 4 C. fresh or frozen, partially thawed blackberries
  • 2 Tbsp. butter

Directions

  1. PREPARE recipe for Double-Crust Classic Crisco Pie Crust. Roll out bottom crust. Line 9-inch pie plate with crust. Trim edges even with outside edge of pie plate. Set aside.
  2. HEAT oven to 350ºF.
  3. STIR sugar, cornstarch and salt in large bowl until blended. Add blackberries and butter. Toss gently. Spread in prepared crust, sprinkling loose sugar mixture over top. Moisten edges of crust with water.
  4. ROLL out top crust into a 12-inch circle. Place over filled pie. Trim top crust 1-inch beyond edge of pie plate. Fold edge of top crust under edge of bottom crust. Crimp edge to seal. Flute edge as desired. Cut several 1/2-inch slits in top crust to allow steam to escape.
  5. BAKE 1 hour or until filling is bubbly and crust is golden brown. Cool completely on wire rack.

Classic Blackberry Pie

old-fashioned-blackberry-pie

Cook Time: 1 Hr

Yield: 8 Servings

Ingredients

  • 1 Double-Crust
  • 1 1/4 C. sugar
  • 1/3 C. Clabber Girl® Corn Starch
  • 1/8 tsp. salt
  • 4 C. fresh or frozen, partially thawed blackberries
  • 2 Tbsp. butter

Directions

  1. PREPARE recipe for Double-Crust Classic Crisco Pie Crust. Roll out bottom crust. Line 9-inch pie plate with crust. Trim edges even with outside edge of pie plate. Set aside.
  2. HEAT oven to 350ºF.
  3. STIR sugar, cornstarch and salt in large bowl until blended. Add blackberries and butter. Toss gently. Spread in prepared crust, sprinkling loose sugar mixture over top. Moisten edges of crust with water.
  4. ROLL out top crust into a 12-inch circle. Place over filled pie. Trim top crust 1-inch beyond edge of pie plate. Fold edge of top crust under edge of bottom crust. Crimp edge to seal. Flute edge as desired. Cut several 1/2-inch slits in top crust to allow steam to escape.
  5. BAKE 1 hour or until filling is bubbly and crust is golden brown. Cool completely on wire rack.

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