PaPa's Blackberry Pie

From: Charles David Heise
PaPa's Blackberry Pie
PaPa's Blackberry Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Pastry for 2-crust pie

  • 2 pint boxes fresh blackberries (4 cups)

  • 1

    Tablespoon lemon juice (optional)

  • 1

    cup sugar

  • 1/4

    cup flour

  • 1/4

    teaspoon cloves

  • 2

    Tablespoons butter or margarine

Directions

1. On lightly floured surface, roll out half of pastry into an 11 inch circle. Use to line 9 inch pie plate; trim. Refrigerate, with rest of pastry, until ready to use. 2. Preheat oven to 425 degrees. 3. Wash berries gently in cold water; drain. 4. In large bowl, combine berries with lemon juice, mixing well. 5. Combine sugar, flour, and cloves. Add to berries, tossing lightly to combine. 6. Turn into pastry-lined pie plate, mounding high in center; dot with butter. 7. Roll out remaining pastry into an 11 inch circle. Make several slits near center, for steam vents; adjust over filling; trim. 8. Fold edge of top crust under bottom crust; press together. Crimp edge decoratively. 9. Bake 45 to 50 minutes, or until juices start to bubble up through steam vents and crust is golden-brown. 10. Cool partially on wire rack; serve warm.

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