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Dessert

Blackberry Pie

A simple blackberry pie baked with pastry crust, blackberries, sugar, and a milk glaze.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Blackberry Pie

Oven, in the book's wordsA steady oven

Ingredients

Directions

The book says “a steady oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. Line the pie plates with pastry.

Fill and cover

  1. Add the blackberries and sugar to the pie crust.

  2. Moisten the edges of the crust.

  3. Cover the pie and brush the top with milk.

Bake

  1. Bake for 20 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Blackberries
Supplies the main fruit flavor and the juice that fills the pie.
Sugar
Sweetens the berries and draws out their juice as they cook.

The step that matters

Moisten the edges of the crust. Water on the pastry edges helps the top and bottom crusts bond, so the juicy berry filling is less likely to leak out during baking.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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