Deep-Dish Blackberry Pie

3 cups fresh or frozen blackberries, thawed and drained

1/2 cup sugar

2 tablespoons cornstarch

1 teaspoon lemon juice

1/4 teaspoon ground cinnamon


3/4 cup all-purpose flour

3 teaspoons sugar, divided

1/4  teaspoon salt

3 tablespoons cold butter or margarine

1 tablespoon shortening

3 tablespoons cold water

1 egg white, beaten

Place blackberries in a bowl. Combine sugar and cornstarch; sprinkle over berries. Add lemon juice and cinnamon; toss to coat. Spoon into a greased 1-qt. baking dish. In a bowl, combine the flour, 1 teaspoon sugar and salt. Cut in butter and shortening until mixture resembles coarse crumbs. Add water; toss with fork until a ball forms. Roll out pastry; make a lattice crust over filling. Crimp edges. Brush with egg white; sprinkle with remanding sugar. Bake at 375 degrees for 40-45 minutes or until crust is golden brown and filling is bubbly.

Yield 2 servings.

NOTE: Instead of a lattice crust, pastry can be rolled out to fit top of dish. Cut slits in pastry; place over berries. Trim, seal and flute edges.

Bon appetit


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