| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs |
|
Pies & past, Cookbook, Fruit, Fruits, Pies |
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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@sprintmail.com>
Recipe by: Jan Roberts-Dominguez; Sandwich Cuisine Oregon Style
Posted to MC-Recipe Digest V1 #378, by Brenda Adams
<adamsfmle@sprintmail.com> on Fri, 17 Jan 1997.
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