Blackberry Pie - Recipes at Penzeys Spices

By Cookie67

Ingredients

• 1 pastry for double crust 9-inch pie (see below)
• 2 15-oz. cans blackberries or 2 pints fresh blackberries, cleaned
• 3 TB. sugar or VANILLA SUGAR
• 3 TB. brown sugar
• 3 TB. cornstarch
• 2 TB. lemon juice
• 1 TB. butter, cut in pieces

Details

Servings 1
Adapted from penzeys.com

Preparation

Step 1

Preheat oven to 400°. Drain the berries and reserve the syrup from one can. In a small bowl, combine the sugar or VANILLA SUGAR and the brown sugar. In a small sauce pan, combine the reserved blackberry syrup, half of the sugar mixture and the cornstarch. If using fresh blackberries, replace the canned syrup with 1/2 Cup water. Cook over medium heat, stirring constantly until thickened. Do not boil. Remove from heat. Stir in the remaining sugar, blackberries and lemon juice. Let stand while preparing the pie dough. Fill with fruit filling. Dot with butter. Cover with the top crust, cutting slits for steam to escape. Seal the edges of the crust. Bake for 10 minutes at 400° and then reduce to 350° and bake until the filling is bubbly and the crust is golden brown, about 30-40 minutes.