For the filling you need : Blackberry Filling v 1. Cup of Sugar 1/3 c. flour 1/2 tsp. of cinnamon 4 Cups of Blackberries 1 TBL. butter Mix a...
For the filling you need :
Blackberry Filling v
1. Cup of Sugar
1/3 c. flour
1/2 tsp. of cinnamon
4 Cups of Blackberries
1 TBL. butter
Mix all ingredients together and add to an unbaked pastry shell.
{I like to 1 1/2 times this recipe so I have plenty of filling for the pie)
The recipe for the pie crust is a recipe my mom has used ever since I can remember.
I have tried so many different pie recipes and really this one is my favorite.
I am from a family of 10 kids, so this recipe will make 6 single crust pastry shells....
so if you are making berry pies or fruit pies, where you need a bottom shell and a top layer, the recipe will
make 3 berry pies....
You can adjust it according to your needs.
Even with having just five kids, I always Make the full recipe:
Pie Crust:
6 Cups of Flour
3 Cups of Butter
4 tsp. of salt
1 1/2 cups of water
Mix Flour and salt together
cut butter into the flour (until the mixture resembles corn meal)
add water
gently combine your flour and water together (just until dry ingredients are moistened)
divide into six sections, and refrigerate for at least two hours.
Add your berry mixture to your unbaked pastry shell....
Roll out another layer of dough and place over the top of the berries.
Pinch the two layers of dough together.
Be sure and cut in air pockets, and I also like to sprinkle a little sugar on the top of my crusts before putting them into the oven.
Bake for 35 to 45 minutes on 425....
I always loosely cover the edges of my pie crust with aluminum foil to prevent burning.
I take the foil off the last 5 minutes of baking
You can make it smile easy ..
Hope all enjoyed
