Sourdough Biscuits and Pioneer Pies by Gail L. Jenner

Author:Gail L. Jenner
Language: eng
Format: epub
ISBN: 9781493029716
Publisher: TwoDot

Birdie Mae Williams and girls with grapes in San Francisco, 1907 Courtesy Pat Peterson

Blackberry Pie

Wild blackberry pie was popular in the West. Making any berry pie is fairly standard, and this recipe is an old one from Marie Piscantor Jenner’s collection. Though few amounts are included, it serves as a general introduction to making berry pies!

Blackberries

1 cup sugar plus a little nutmeg or cinnamon

1 unbaked pastry for double-crust pie

Butter

As with huckleberries or cherries, pick the berries “clean” (remove stems), then rinse in cold water and pour into a bowl. Dredge 1 to 2 teaspoons of flour (or cornstarch) over berries and stir. Add sugar and nutmeg or cinnamon.

Line a deep pie plate with pastry and pour the mixture into the crust. Dot with butter.

Cover with top crust and press edges together. Cut slits in center to vent. Bake 10 minutes at 425°F then lower heat to 350°F and bake another 40 to 45 minutes until thoroughly baked. Serve with homemade vanilla ice cream!

Makes 1 double-crust pie

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