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1 frozen pre-made 9 inch pie pastry, or make your own
1 beaten egg
5 cups frozen blackberries, do not thaw the berries
1/2 cup white sugar
1/2 cup brown sugar
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 1/2 tablespoons cornstarch
1 tablespoon fresh lemon juice
2 tablespoons cold butter, crumbled
1 teaspoon white sugar
Preheat oven to 400˚F. Put bottom layer of piecrust into 9 inch pie plate. Beat one egg with a fork in a small bowl. Brush half of the egg mixture onto the bottom of the unbaked pie shell. Mix filling and Spoon the berry mixture into the pie shell. Crumble the cold butter over the berries, then cover with the top crust. Seal and crimp the edges, then cut vents in the top crust for steam to escape. Brush the top crust with the remaining beaten egg, and sprinkle with 1 teaspoon of sugar.
Bake in the preheated oven for 15 minutes. Reduce the temperature of the oven to 375˚F, and bake for an additional 45 to 50 minutes, or until the filling is bubbly and the crust is golden brown. Cover the edges of your pie with a ring of foil the last 15 minutes of baking to prevent burning. Cool completely on a wire rack. If sliced too soon pie will be runny. Serve pie with a scoop of French vanilla ice cream. Makes 8 servings.
1/2 stick butter, melted, plus more for greasing pan
1 1/4 cups plus 2 tablespoons sugar
1 cup self-rising flour
1 cup whole milk
2 cups fresh (or frozen) blackberries
whipped cream and/or ice cream, for serving
Preheat the oven to 350˚F. Grease a 3-quart baking dish with butter.
In a medium bowl, whisk 1 cup sugar with the flour and milk. Whisk in the melted butter.
Rinse the blackberries and pat them dry. Pour the batter into the baking dish. Sprinkle the blackberries evenly over the top of the batter. Sprinkle 1/4 cup sugar over the blackberries. Bake until golden brown and bubbly, about 1 hour. When 10 minutes of the cooking time remains, sprinkle the remaining 2 tablespoons sugar over the top. Serve topped with whipped cream or ice cream. Makes 4 servings.
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