Oregon Blackberry Pie – Classic Recipe
Ingredients
- 2 cans Oregon Blackberries (drained, reserve syrup from 1 can
- 6 tablespoon Sugar (more or less to taste)
- 3 tablespoon Cornstarch
- 2 tablespoon Lemon Juice (optional)
- 1 tablespoon Butter or Margarine (optional)
- Pastry for a double Crust, 9-inch pie
Instructions
- Preheat oven to 400°F. Drain the berries and reserve the syrup from one can.
- Stir the blackberry syrup into the combined mixture of cornstarch and half of the sugar.
- Cook over medium heat, stirring constantly until thickened. Remove from heat.
- Gently stir in remaining sugar, blackberries and lemon juice. Let stand while preparing pastry.
- Line a 9 inch pie pan with pastry and fill with fruit filling. Dot with butter or margarine.
- Adjust top crust on pie, cutting slits for steam to escape, and seal.
- Bake for 30 minutes or until filling is bubbly and crust is golden brown.