Recipes
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Oregon Blackberry Pie
Ingredients
- 2 cans Oregon Blackberries*
- 6 tablespoons sugar (more or less according to your preference)
- 3 tablespoons cornstarch
- 2 tablespoons lemon juice (optional)
- 1 tablespoon butter or margarine (optional)
- Pastry for a two-crust pie
Instructions
Drain the berries and reserve the syrup from one can. Stir the blackberry syrup into the combined mixture of the cornstarch and half of the sugar. Cook over medium heat, stirring constantly until thickened and clear. Cook 1 minute longer. Gently stir in remaining sugar, blackberries and lemon juice. Let stand while preparing pastry. Line a 9 inch pie pan with pastry and fill with fruit filling. Dot with butter or margarine. Adjust top crust on pie, cutting slits for steam to escape, and seal. Bake at 400 degrees for about 30 minutes or until filling is bubbly and crust is golden brown.
* Oregon Boysenberries, Blueberries or Red Raspberries may be substituted.
Submitted by:
Source: Oregon Fruit Products Co.
