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Blackberry Pie

Ingredients

  • pastry for 2-crust pie
  • 2 quarts blackberries
  • 1 - 1 1/2 c. sugar
  • 4 tablespoon sweet rice flour (works better for freezing than cornstarch)
  • juice & grated rind of 1/2 a lemon

Instructions

Mix everything together except and place between crusts in disposable pie tins. (Pies should be VERY full of berries - lots of shrinkage in baking). Seal and crimp edges, cut vents in top crust. Put the unbaked pies in large ziplocks X TWO to prevent freezer burn and freeze. Bake still frozen at 350 for about 1 hour and 15 minutes until the juices bubble up through the vent.

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