Old-Time Blackberry Pie
Crust 2 cups flour 1/2 teaspoon salt 2/3 cup Crisco® shortening 1 egg yolk 1 teaspoon white vinegar 5 Tablespoons ice water Preheat oven to 400 degrees. In a large bowl, mix together four and salt. Using a pastry blender, cut in shortening until pieces are pea sized. Whisk egg yolk, add ice water and vinegar. Sprinkle 1 Tablespoon at a time, as much as needed, over dry mixture, tossing with a fork until all is moistened. Form into a ball, and roll out on a floured board to fit a 9-inch deep dish pie pan. Prick bottom and sides, flute edges as desired and partially bake crust for 10 minutes. Filling and Topping 6 cups frozen unsweetened blackberries 1 cup granulated sugar 1/2 cup brown sugar 3 Tablespoons cornstarch 1 Tablespoon tapioca 1/2 teaspoon cinnamon 1/8 teaspoon nutmeg 1/8 teaspoon ginger 3/4 cup blackberry syrup (Blackberry Patch®) 1 teaspoon vanilla 1/2 cup flour 1/2 cup sugar 1/4 cup butter 1/2 cup flaked coconut In a large saucepan, stir together sugars, cornstarch, tapioca and spices. Toss in frozen blackberries and blackberry syrup. Cook and stir over medium heat until thick and bubbly. Stir in vanilla. Pour filling into partially baked crust Mix four topping ingredients. Top pie with crumb mixture. Bake in 400 degree oven for 20-25 minutes. Serves 8.
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