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| Image credit: Flickr / OnenJen |
Wild Blackberries are plentiful in Oregon and what a treat to pick fresh wild blackberries for all my family’s favorite recipes. Pick and clean enough berries to make jam, cobbler and pie. If you decide to freeze, pre-freeze a single layer of berries on a cookie sheet and then place frozen berries into freezer bags. I freeze between 4-6 cups in each bag a label accordingly. This is usually enough for most recipes.
Ingredients for Pie Filling
- 4 cups cleaned Wild Blackberries
- 1 cup sugar
- 1 teaspoon cinnamon
- 1/4 cup quick cooking minute tapioca
- 3 tablespoons cornstarch
- 1-2 tablespoons butter
Ingredients for 10-inch Two-Crust Pie Pastry
- 2 2/3 cups flour
- 1 teaspoon salt
- 1 cup shortening*
- 6-8 tablespoons cold water
- Wax paper cut into four pieces large enough to roll out 10 inch pie crust pastry
- Paper towels dampened with water
- Foil cut into 1/4 inch strips to cover edge of crust
- Cinnamon/sugar mixture
*I measure in a large measuring cup with one cup water – then add shortening until the water and shortening combined measures 2 cups, drain off water and add shortening to recipe. This makes for easy handling of shortening and clean-up.
Preparation for Pie Filling
- Measure and whisk together in a large mixing bowl, sugar, cinnamon, minute tapioca and cornstarch.
- Fold in Wild Blackberries and set aside. The butter will be used to dot filling before second crust is placed on top. This will prevent the berry filling from boiling over.
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| Image credit: Flickr / OnenJen |
Preparation for 10-inch Two-Crust Pie Pastry
- In a large mixing bowl, measure and whisk together flour and salt. Cut in shortening thoroughly with two knives or pastry cutter. Add water to mixture, one tablespoon at a time, cutting until all flour is moistened and dough has cleaned the sides of the bowl. Add an additional 1-2 teaspoons of water if necessary.
- Form dough into a ball and use knife to divide in half. Form into two balls and prepare to roll out for two crust pie.
- Use dampened paper towels to moisten counter just a bit and place one piece of wax paper allowing wax paper to stick (make sure the counter is not too wet or wax paper will tear when rolling dough). Immediately place half of pastry on wax paper and press to flatten. Place another piece of wax paper on top of pastry and roll out with rolling pin. Once you have the pastry rolled thin and to the size you desire to fit your pie pan, pick up the pastry with both wax papers in tack and turn over. Peel off the bottom piece of waxed paper very carefully and gently place pastry in pie pan. Gently peel back top piece of wax paper and arrange dough to fit bottom of pie pan.
- Add Wild Blackberry filling that was previously set aside and dot the top of the Wild Blackberry pie filling with butter cut into about 8-10 pieces.
- Repeat steps to roll out crust and place top of pie.
- Cut away any excess from edge and press to seal. Using fork, press around the edge of pie to add a decorative touch. I press and rotate my thumbs and pointer finger to decorate the edge just like my mother did, adding a little family touch to my pies – looks pretty too!
- Sprinkle pie with cinnamon/sugar mixture.
- With a sharp knife, slit the top of crust in a decorative fashion. This will allow pie to vent while baking.
Baking Instructions
- Cover edge of crust with pie crust shield or use 1/4 inch strips of foil to prevent burning.
- Bake at 425 degrees for 40-50 minutes, removing pie crust shield last 10 minutes.
Yield: Serves 8