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BLACKBERRY PIE
Historical
notes
All South Carolinians are familiar with
the childhood excitement of locating the wild blackberries of the southern United States.
The
Recipe:
- Pie
crust: use your favorite recipe to make your own pie shell; or use pre-made (we like
Pillsbury pre-made refrigerated/frozen soft crusts). Depending on how crunchy you like your pie
crust, you may want to at least pre cook the bottom shell in the pie
plate.
- Cooked fruit
contents: using enough water to keep the berries from
scorching or burning, cook until tender (you can cook as hard and
fast...or as slow...as you want, just so long as you don't scorch or burn). Experimenters could
add other fruit, too.
Additions
needed: remove from heat and add, as you like:
- sweetener, add while hot: we like it sweeter than
"natural"...add 1/2-3/4 cup of sugar
- thickener, add after cools a bit: (this will help to sop up
the juice and hold it in the pie) gradually stir in one tablespoon of all purpose flour and
maybe even a little corn starch if still not thick enough.
- Other: experimenters could add spices, some crushed Cheez-it crackers, or some nuts (pecans)
or such as shelled sunflower seed here.
- Baking: dump contents into the bottom shell. The pie top can
either be a vented (holes or slices poked in the top crust) crust, lattice-work crust, or
buttered (or olive-oiled) crumbled crackers of various types (or bread crumbs, or biscuit
crumbs, buttered or oiled). Bake 325-375 degrees F. until brown.
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(posted: 19 October
2015 |