I THINK BACK to 1942 when I make this dessert. We grew extra large and juicy blackberries that year, and Mother canned 400 quarts. For years, whenever we went home to visit, Mother brought up jars of blackberries from the cellar and treated us to the best cobblers, jam cakes or jam in the world. -Dorothy Lilliquist, Brooklyn Center, Minnesota
- 3 cups fresh or frozen blackberries, thawed and drained
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
- 1/4 teaspoon ground cinnamon
- LATTICE CRUST:
- 3/4 cup all-purpose flour
- 3 teaspoons sugar, divided
- 1/4 teaspoon salt
- 3 tablespoons cold butter
- 1 tablespoon shortening
- 3 tablespoons cold water
- 1 egg white, beaten
- Place blackberries in a bowl. Combine sugar and cornstarch; sprinkle over berries. Add lemon juice and cinnamon; toss to coat. Spoon into a greased 1-qt. baking dish.
- In a bowl, combine the flour, 1 teaspoon sugar and salt. Cut in butter and shortening until mixture resembles coarse crumbs. Add water; toss with a fork until a ball forms. Roll out pastry; cut into strips and make a lattice crust over filling. Crimp edges.
- Brush with egg white; sprinkle with remaining sugar. Bake at 375° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 4 servings.
Originally published as Deep-Dish Blackberry Pie in Reminisce July/August 2000, p49
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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