Blackberry Pie

[S_Wirth]

Blackberry Pie

Wash berries, drain well, then pick them over well, remove stems and hulls. Use the smaller or larger amt. of sugar according to your taste and the ripeness of the fruit.

Make pastry for 2-crust pie of desired size. Line pie pan.

For the filling:

9" pie

Mix:
1 to 1 1/2 cups sugar
1/3 cup Gold Medal flour
1/2 tsp. cinnamon
Mix lightly thru 4 cups berries.

Pour berries into pastry-lined pie pan.

Dot with 1 1/2 Tbsp. butter.

Cover with top crust which has slits cut in it. Bake until crust is nicely browned & juice begins to bubble thru slits in crust.

Serve slightly warm, not hot.

425 degree F oven, pre-heated.
Bake 35-45 min.

For 8" pie...use 2/3-1 cup sugar, 1/4 cup flour, 1/2 tsp cinnamon, 3 cups berries, and dot with 1 Tbsp. butter.

Recipe from 1957 Betty Crocker's Pie Parade recipe booklet

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