Traditional Blackberry Pie

  • on June 30, 2010
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Ingrients & Directions

1 3/4 c Unbleached flour
1/3 c Shortening
3/4 ts Salt
1/3 c Margarine

1 c Sugar
3 c Blackberries, juice drained
4 tb Or up to
6 tb Dried bread crumbs to absorb
– additional juices

Crust: Cut the shortening and margarine into the flour and add salt
with a pastry blender until you don’t see any more flour. Lift the
mixture with you fingers and make sure all flour has been greased.
Sprinkle 3 or 4 Tablespoons full of cold water over mixture and lift
with your fingers until it begins to form itself into clumps. When
it feels right, form it into a ball. Roll out.


Line a 9″ pie pan with bottom crust. Pour blackberries into shell and
sprinkle with bread crumbs. Using a small bowl, combine sugar and
flour and pour over berries. Shake sugar mixture around to
distribute evenly and cover with top crust. Flute edges. Bake at
375 degrees for 35 to 45 minutes.

1 servings

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