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Dessert

Blackberry Pie

A pie made with ripe blackberries, sugar, and two pie crusts, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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.

Assemble

  1. Line a pie dish with one pie crust.

  2. Fill the dish with ripe blackberries and sprinkle with sugar.

  3. Cover with another pie crust.

Bake and serve

  1. 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

Blackberries
Provide the main fruit filling, supplying flavour, colour and juiciness to the pie.
Sugar
Sweetens the berries and helps draw out their juices during baking.
Pie crust
Forms the structure that holds 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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