Scott’s Blackberry Pie

by Jana Harvey on April 14, 2011

From: Scott Harvey

Crust for 10″ Pie

1 1/2 cups flour
12 Tbs. butter
2 eggs
1 tsp. baking powder

1. Combine ingredients and split into two balls. 2. Roll each out and put one in the bottom of a well greased pie pan. 3. Cover with foil and weight down with pie beads or kidney beans and bake for 15 minutes at 450 degrees. 4. Take out and let cool.

Filling for 10″ Pie

4 to 5 cups of fresh blackberries
Juice from half a lemon
Zest from half a lemon
3/4 to 1 cup sugar
1/4 cup flour
1 Tbs. corn starch
1 tsp. cinnamon

1. Mix blackberries with lemon juice and lemon zest then add sugar, flour, and corn starch. Be careful not to over mix because the blackberries will begin to juice up. 2. Put filling in the cooled down pie crust. 3. Add dabs of butter to the top of the filling, and then cover with the top pie crust. 4. Sprinkle sugar and cinnamon over the top and cut notches in the top of crust. 5. Bake in the oven at 450º F. for 10 minutes. 6. Turn oven down to 350º F. and bake another 35 to 40 minutes or until brown.


{ 0 comments… add one now }

Leave a Comment

Previous post:

Next post: