Summer blackberry pie

1 Servings

Ingredients

Quantity Ingredient
1 cup Sugar, (1 to 1 1/2)
⅓ cup Flour
4 cups Fresh blackberries, heaping cups you can use raspberries, loganberries, or Marionberries
2 tablespoons Butter or margarine
1 Egg white, lightly beaten
Pastry for 2 crust pie

Directions

Fit bottom crust into the pie pan. Combine sugar and flour; set aside.

Place the berries in pastry-lined pie pan, alternating layers with the sugar/flour mixture. Don't be afraid of piling too high, because the filling really cooks down flat if you don't. They should mound nicely. Dot surface with butter.

Fit top crust over berries; flute edges decoratively and cut vents. Paint the upper crust with lightly beaten egg white. Then decorate with pieces of pastry (cut in shapes such as leaves or flowers) if desired, and brush the decoration with additional egg white. Sprinkle with granulated sugar. Bake in 425 degree oven for 35 to 40 minutes, or until crust is golden. Yields one 9-inch pie. Source: Oregon food writer and artist: Jan Roberts-Dominguez, Sandwich Cuisine Oregon Style, 1990 Formatted by Brenda Adams <adamsfmle@...>

Recipe by: Jan Roberts-Dominguez; Sandwich Cuisine Oregon Style Posted to MC-Recipe Digest V1 #378, by Brenda Adams <adamsfmle@...> on Fri, 17 Jan 1997.

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