Blackberry Pie
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Preheat the oven to 350°F (175°C).
Line deep pie tins with pie crust.
Fill and bake
Pour the blackberries and sugar into the crust.
Cover with a top crust.
Bake until the crust is golden and the filling is bubbly.
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 juicy fruit filling that gives the pie its flavour and moisture.
- Sugar
- Sweetens the berries and helps their juices thicken as the filling heats.
- Pie crusts
- Form the structure that holds the filling, and brown in the oven.
The step that matters
Bake until the filling is bubbly. Bubbling shows the filling has reached a high enough heat for its juices to thicken. Underbaked filling stays runny and can make the bottom crust soggy when cut.
“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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