Blackberry Pie

This recipe comes from an old cook booklet called "Pies Men Like" that I obtained a few years back through Ebay. I have always been intrigued with old fashioned cooking and it was a great price so I bid and won it. It says copyright 1953 and has an assortment of 20 pies along with hints and tips on pie making. I know many of you like to use butter in your crusts but I prefer to use Crisco myself. I just like the taste and texture better. I have tried all different recipes too in the past but I always revert back to this basic one. I was lucky enough to be blessed with enough blackberries yesterday from our daughter-In-law to make my husband his favorite pie. (She spoils him too.) :) I talk to a lot of young women out and about and there are so many who have never attempted to make pie it makes me sad. Because ................ As you can see girls by the name of this cook booklet, MEN LIKE PIES !!!!

Oh and by the way,if any of you ever have the opportunity to buy a large cloth board set called " No Mess Dough Disc " I recommend that you do. It saves on your clean up time. The covers can be washed over and over and the plastic board doubles as a serving platter if you want to use it that way. I have had mine for several years now and it's so handy for pies, cut out cookies, breads etc. Best of baking wishes to you all!

Double Crust Pastry

2 cups flour

1 tsp. salt

2/3 cup Crisco(divided)

6 tbls. ice cold water

Sift 2 cups of flour in a small bowl and add salt. Add 1/3 cup Crisco and cut this in using a pastry cutter till it becomes a fine meal. Next add the other 1/3 cup Crisco and cut this in until about the size of small peas. This will help to achieve a flaky crust. Spoon in the cold water slowly while stirring with a fork.

Shape the dough into a smooth ball with your hands and divide again into 2 balls and chill in a bowl until you prepare filling for your pie .


Blackberry Filling

1 qt. fresh blackberries(sorted ,washed and well drained)

2/3 cup sugar

2 tbls. quick cooking tapioca or 2 tblsp. flour ( I use tapioca)

1/4 tsp nutmeg

1/8 tsp salt

1/4 tsp cinnamon

1 tsp. lemon juice

1 tbls. butter (to dot the filling with.)

Gently mix the berries with all the ingredients except butter and let set for 15 minutes to soften the tapioca.

Heat oven to 400 degrees.

Roll out your bottom crust on a lightly floured board to generously fit an eight inch pie pan and gently fold into quarters. Unwrap and place evenly over the pie plate leaving it overhang. Roll out the top crust large enough to overlap also. Again folding it in quarters. Set it aside .

Pour the filling in the bottom crust and dot in several spots with the butter. Center your quartered crust in the middle of filling to make sure it covers completely when you unfold it.

Pinch the two crusts together and trim both evenly all the way around with scissors or knife. Next fold both crusts under and flute the edges. Make several slits in top crusts and bake on a piece of foil for 15 minutes at 400. Turn oven back to 350and bake another 40 to 45 minutes or until bubbly in the middle . Cool completely so tapioca sets up. Cover and refrigerate. (If you can keep it in the house long enough) :)