1 c Sugar, (1 to 1 1/2)
1/3 c Flour
4 c Fresh blackberries, heaping
-cups you can use
-raspberries, loganberries,
-or Marionberries
2 tb Butter or margarine
1 Egg white, lightly beaten
Pastry for 2 crust pie
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.
Yields
1 Servings
