Whether you want it for Christmas dinner, Thanksgiving lunch, or a New Years Eve party, there is always room for more pie! Ingredients: Pie Crust – ½ cup butter – 1 Tbsp sugar – ½ tsp salt – 1⅓ cup flour. I like to use cornstarch to thicken my fruit pies because it has 2x the power of flour. Place the pie on the middle shelf of your oven and bake for 10 minutes then turn the temperature down to 350 degrees and continue baking for 35-40 minutes or until the filling starts to bubble and or boil over from the pie edges. Apr 29, 2019 - Explore Hailey. S's board "Blackberry pie fillings", followed by 216 people on Pinterest. Fortunately, we have several patches of wild berries on our property so I’ll be out picking every morning as long as there are berries to pick. Some even use tapioca – but I never have that in the cupboard. Growing up, every last week in August, my father, mother, brother and I would pile into our old forest green Volvo and venture off for our annual end-of-summer vacation at Hornby Island, in the protected waters of the Georgia Straight in B.C.’s cluster of Gulf Islands. With a spiced blackberry pie filling, homemade pie crust, and buttery crumble topping this blackberry crumble pie makes a delicious addition to your holiday table. https://creativehomemaking.com/recipes/canning/blackberry-pie-filling The wild blackberry pie is one of the easiest pies to make. Berry Filling – 4 cups blackberries (or raspberries) – 1-1½ cups sugar – ⅓ cup flour – ¼ tsp cinnamon – 1½ Tbsp butter, optional. A some will be set aside for pie making. See more ideas about Dessert recipes, Recipes, Food. To bake, preheat your oven to 450 degrees. Blackberry Crumble Pie Recipe. The pie can be refrigerated until you are ready to bake or baked immediately. Hornby Island Wild Blackberry Pie Recipe Blackberry pie made with blackberries picked in Cedar Cottage, Vancouver. Some blackberry pie recipes use flour to thicken the filling, and others (like this recipe) use cornstarch. The rest will be cooked down into puree and juice then frozen to make jam and jelly come winter time. I’ve never gone by a recipe when making pies.