This pie is worth the scratches and stained hands you get when picking your own fresh
wild blackberries. Remember, you can use purchased fresh blackberries that have
already been picked! I have to admit that most of the time, I do this.
Blackberry Hints, Tips, and Information -
Blackberry Recipes -
Pie Recipes
Oregon Blackberry Pie Recipe
Recipe Type:
Pies,
Pie Pastry,
Blackberries
Yields: 8 servings
Prep time: 15 min
Bake time: 55 min
Ingredients:
Pastry for 9-inch two crust pie
1 quart fresh
blackberries
1 cup granulated
(or to taste)
3 tablespoons quick-cooking tapioca
1/2 teaspoon ground cinnamon
1/4 teaspoon fresh-squeezed
lemon juice
Preparation:
Preheat oven to 400 degrees F. Prepare pie pastry. Learn how to make different types of
Pie Pastry for 9-inch two-crust pie.
In a large bowl, combine blackberries, sugar, tapioca, cinnamon, and lemon juice. Spoon into pastry-lined plate.
Cover with remaining pastry and flute. Cut slits in pastry so steam can escape. Cover edge with aluminum foil to prevent excessive browning.
Bake 10 minutes; reduce heat to 375 degrees F. and bake approximately an additional 35 to 40 minutes or until the internal temperature registers
approximately 175 degrees F. on your
cooking thermometer and the crust is nicely browned and the filling is set.
Remove aluminum foil during last 15 minutes of baking.
This
is the type of cooking thermometer that I prefer and use in my cooking. I get many readers
asking what cooking thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world.
Remove from oven and cool on a wire rack before cutting and serving.
Serve warm or at room temperature.
Makes 8 servings.
