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Dessert

Blackberry Pie

A fruit pie made with ripe blackberries, sugar, and pastry, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Blackberry Pie

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Line a pie dish with pastry.

  2. Fill the dish with ripe blackberries and sweeten generously.

Bake and serve

  1. Cover with more pastry and bake in a moderate oven at 350°F (175°C) until golden.

  2. Serve cold with sifted white sugar on top.

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

Ripe blackberries
Provide the main filling and fruity flavour that sets the pie apart.
Sugar
Sweetens the blackberries and balances their natural tartness.
Pastry for pie
Forms the crust that encloses the filling and browns in the oven.

“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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