mall bowl combine 1 cup pie filling and 1/4 cup
Mix sugar, flour and milk together.
Grease rectangular pan with stick of butter.
Pour in sugar, flour and milk mixture.
Add blackberry pie filling.
Cook at 325\u00b0 for 30 minutes.
Beat eggs, add oil and sugar.
Add rest of ingredients.
Bake in greased and floured tube pan at 350\u00b0 for one hour or until done.
Cool.
Frost with cream cheese frosting.
Drizzle blackberry pie filling over the top.
Make 2 crust pie recipe. Put water, sugar and cream of tartar in a pan and bring to a boil. Add Ritz crackers and bring to a boil; boil 1 minute. Pour into unbaked pie shell. Sprinkle with cinnamon. Cover with top pie crust. Bake at 400\u00b0 for 30 minutes.
Fry the onions until golden brown, and then remove from pan to a small dish.
Brown meat.
Add molasses, soy sauce, salt and hot water to cover.
Simmer for about 1 1/2 hours.
Add celery and simmer another 15 minutes.
Add chop suey vegetables and mushrooms (juice and all).
Simmer until all vegetables and meat are tender. Pour into baking dish and cover with Bisquick Meat Pie Recipe to which has been added a small amount of celery seed.
emove from heat.
Mix cornstarch and brandy in a cup
ugar and cornstarch together in a bowl; stir into blackberry mixture until
Combine sugar, cornstarch and water in a heavy saucepan; cook over medium heat, stirring constantly, until thickened.
Remove from heat; add gelatin, stirring until dissolved.
Gently stir in blackberries.
Pour into pastry shell.
Chill until firm.
Serve with Cool Whip or ice cream.
Easy and so tasty.
Boil sugar and cornstarch with 1-cup water until thick; remove from fire and add blackberry gelatin.
Thaw and drain 4 cups blackberries; fold into gelatin mixture.
Pour into baked pie shell and cover and refrigerate until ready to serve.
Mix sugar and cornstarch in saucepan.
Add 1 1/2 cups water.
Cook until clear; remove from heat. Add 1 package blackberry Jell-O.
Stir to dissolve. Cool slightly and add 1 pint or more of the blackberries.
Fold into Jell-O mixture carefully.
Pour into chilled crust. Store in refrigerator.
Keeps well.
Serve with whipped cream or ice cream.
Use 1 tablespoon less of Jell-O when using fresh berries.
On stovetop stir cornstarch and sugar into juice over medium heat.
Stir until thickened.
Add blackberries.
Pour blackberry mixture into uncooked crust.
Top pie with second crust.
Seal crust by crimping and perforate the pie crust.
Bake at 400 for 45 minutes.
about 3 minutes. Stir 6 blackberry halves into sauce, reduce heat
Mix together sugar, cornstarch, salt and 1/2 cup
Combine sugar, flour, cornstarch and salt; toss with blackberries.
Line a 9-inch pie plate with pastry.
Add blackberry mixture.
Adjust top crust; cut slits to allow steam to escape.
Bake in a 400\u00b0 oven for 40 to 45 minutes.
Mix sugar, cornstarch and water and cook until thick and clear.
Take off of heat and add jello to hot mixture.
Cool.
Put fresh blackberries in cooked pie crust.
Pour mixture over berries.
Keep in refrigerator.
Serve with Cool Whip.
Roll out bottom crust and place in pie pan.
Preheat oven to 350\u00b0.
Cook sugar, water and cornstarch until thick. While hot, add jello. Cool and add blackberries. Pour into graham cracker pie crust. Refrigerate. When set, top with small Cool Whip.
f a 9-inch glass pie plate.
Rinse berries and
Combine sugar, cornstarch and water in heavy pan; cook over medium heat, stirring constantly until thickened.
Remove from heat; add gelatin, stirring until dissolved.
Gently stir in berries.
Simmer on low heat 5 minutes.
Pour into pie shell. Chill until firm.
Top with Cool Whip or vanilla ice cream.
Preheat the oven to 350 degrees.
Wash the blackberries and place on paper towels to drain.
Line the bottom of a pie pan with half of the pastry.
Place the blackberries on top of the pastry.
Sprinkle the sugar, cornstarch and lemon rind on top of the berries.
Dot butter on top of the sugar, cornstarch and lemon rind.
Cut the remaining pastry in strips.
Place the strips in a lattice pattern on top of the pie.
Bake in the preheated oven for 30-45 minutes or until the top of the pie is golden brown.