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Blackberry Pie I |
"I've been using this recipe for years and feature continually succeeded with it! Frozen or sparkling blackberries may be used. Serve with vanilla ice cream."
Ingredients :
- 4 cups fresh blackberries
- half of cup white sugar
- half of cup all-reason flour
- 1 recipe pastry for a 9 inch double crust pie
- 2 tablespoons milk
- 1/four cup white sugar
Instructions :
Prep : 40M | Cook : 8M | Ready in : 2H20M |
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- Preheat oven to 425 tiers F (220 stages C).
- Combine three 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the final 1/2 cup berries on pinnacle of the sweetened berries, and cover with the pinnacle crust. Seal and crimp the rims, and cut vents within the top crust for steam to break out.
- Brush the top crust with milk, and sprinkle with 1/4 cup sugar.
- Bake inside the preheated oven for 15 mins. Reduce the temperature of the oven to 375 tiers F (one hundred ninety degrees C), and bake for an extra 20 to 25 mins, or till the filling is bubbly and the crust is golden brown. Cool on wire rack.
Notes :
- Reynolds® Aluminum foil may be used to keep food wet, prepare dinner it frivolously, and make smooth-up less difficult.
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