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Wild-blackberry Pie

Ingredients & Directions


Pastry for one 9-inch, -two-crust pie

FILLING
4 c Fresh blackberries 1/2 ts Cinnamon
1 c Sugar 1 1/2 tb Butter
1/3 c Flour

1. Roll out half of the pastry and line a 9-inch pie plate.

2. Mix the berries lightly with the sugar, flour and cinnamon and
pour the mixture into the pastry-lined pie pan. Dot with butter.

3. Roll out the remaining pastry and place on top of the pie. Roll
edges of pastry together and crimp. Cut slits in the top pastry to
allow steam to escape, or cut pastry into strips and weave into a
lattice design.

4. Bake in a preheated 400-degree F oven for 35 to 40 minutes or
until the crust is nicely browned and juice begins to bubble through.

Data per serving (for 8 pieces): Calories 455; Protein 5g; Fat 22g;
Carbohydrates 62g; Sodium 378mg; Saturated fat 6g; Monounsaturated
fat 9g; Polyunsaturated fat 5g; Cholesterol 6mg.

Printed in the August 10, 1994, issued of The Seattle Times. APB


Yields
1 pie

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