Wild Blackberry or Dewberry Pie
photo by Olive
- Ready In:
- 1hr 10mins
- Ingredients:
- 7
- Yields:
-
1 pie
- Serves:
- 6
ingredients
- 3⁄4 cup sugar
- 1⁄4 teaspoon cinnamon (optional)
- 1⁄3 cup cornstarch
- 2 tablespoons butter
- 1 tablespoon fresh lemon juice
- 4 cups fresh blackberries or 4 cups dewberries
- 1 pastry for double-crust pie
directions
- Heat oven to 425 degrees.
- Prepare pastry.
- In a large mixing bowl, add the blackberries and sugar & cinnamon; toss to coat. Next add the cornstarch & lightly mix. Place filling into pastry lined pie pan. Sprinkle lemon juice over filling & dot with butter.
- Cover the filling with the top pie crust. Trim the excess crust off around the pie and seal. Cut slits in top of pie crust. Bake 50-60 minutes or until crust is golden brown & juice begins to bubble through the slits in crust. Cool completely before slicing.
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