mall bowl combine 1 cup pie filling and 1/4 cup
f a 9-inch glass pie plate.
Rinse berries and
ake and roll out enough pie dough to line a regular
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.
Prepare crust.
Combine sugar, flour and salt.
Add to berries.
Toss to coat fruit.
Fill 9-inch pie plate.
Adjust top crust, seal and flute edges.
Cover edge with foil.
Bake at 375\u00b0 for 20 minutes.
Remove foil.
Bake 25 to 30 minutes more, until golden.
Cool.
br>Place on top of pie and seal and trim.
In a 2 to 3 quart saucepan, combine brown sugar, 2 1/2 cups blackberries and salt over medium heat until berries make sufficient juice, then cook over high heat when mixture comes to full boil.
Have cornstarch
dissolved in 1/2 cup water; add to boiling berries, stirring constantly.
Cook until thick.
Remove from heat; stir in margarine and lemon juice.
Cool slightly; fold in 2 cups berries.
Pour evenly into pie crust.
Sprinkle remaining fresh berries over top, pressing in lightly.
When served, top with whipped cream.
Wash and cap berries.
Cover with 1 cup sugar.
Allow to sit for about 30 minutes.
Mix lemon juice with berries.
Combine flour with 4 tablespoons sugar, ground cinnamon, salt and ground cloves.
Gently stir into the berry-sugar mixture.
Spoon into prepared pastry lined pie plate.
Dot with butter.
Cover with top pastry.
Cut several gashes in top crust.
Bake at 405\u00b0 about 40 minutes or until crust is brown.
Combine sugar, flour and salt.
Add sugar mixture to blackberries; toss to coat fruit.
Fill pastry lined 9-inch pie pan with berry mixture.
Adjust top crust.
Seal and flute edge. Cover edge of pie with foil.
Bake in a 375\u00b0 oven for 20 minutes. Remove foil; bake for 20 to 30 minutes more, or until golden brown.
Cool on wire racks.
Combine sugar, flour and salt.
Add sugar mixture to blackberries.
Toss to coat fruit.
Fill a pastry-lined 9-inch pie plate with berry mixture.
Adjust top crust.
Seal and flute edge. Cover edge of pie with foil.
Bake in a 375\u00b0 oven for 20 minutes. Remove foil.
Bake for 25 to 30 minutes or until golden.
Makes 8 servings.
Combine sugar, flour and salt.
Add sugar mixture to blackberries; toss to coat fruit.
Fill a pastry-lined 9-inch pie plate with berry mixture.
Adjust top crust.
Seal and flute edge.
Preheat oven to 425\u00b0.
Mix sugar, flour, cinnamon and salt together and carefully blend through the berries.
Pour berries into unbaked pie shell.
Dot with butter.
Cover with top crust, flute edges and vent top.
Bake at 425\u00b0 for 15 minutes, then reduce oven heat to 350\u00b0.
Bake for 30 minutes longer, or until golden brown.
Rinse berries in strainer and let towel dry on paper towels. Mix ingredients with berries and fill pie crust.
Dab with 2 tablespoons butter and cover with top crust.
Dab top crust with milk and sprinkle with 1 tablespoon sugar.
Cut slits on top crust.
Bake at 400\u00b0 for 40 to 45 minutes.
Cool 1 hour before serving.
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.
Place berries in pie shell.
Combine 1 cup sugar, 1/3 cup flour, salt, eggs and sour cream until well blended.
Pour over berries.
In separate bowl, combine 1/2 cup sugar, 1/2 cup flour and 1/4 cup butter.
Mix until crumbly and sprinkle over pie.
Bake at 350\u00b0 for 50 to 55 minutes until light brown.
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.
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.
b>pie shell with the remaining two cups of blackberries. Pour the blackberry
he sugar, salt, starch and blackberry puree to the consistency of
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.