Post by Debbie on Jun 5, 2012 20:54:45 GMT -5
2 1/4 cups all purpose flour
1 teaspoon salt
1/2 cup vegetable oil
3 tablespoons cold water
2/3 cup white sugar
1/2 teaspoon cinnamon
3 cups fresh blackberries
Preheat the oven to 425 degrees.
Mix together 2 cups of the flour and salt into a bowl.
Make a well in the center and add the oil and water and stir together.
Separate the dough into 2 balls 3/4 of the dough for one ball and 1/4 of the dough for the other ball.
Roll out the large ball of dough in one large piece and line an 8 inch pie pan with it.
Roll out the smaller ball and set aside.
In a small bowl mix together sugar, 1/4 cup flour and cinnamon.
Put the berries into a large bowl and sprinkle the sugar mixture over the berries.
Gently stir to coat all the berries.
Spread the berries into the dough lined pie pan.
Top with the smaller crust and pinch the crust together.
Poke holes in the top crust to allow steam to escape during baking.
Line the edges of the crust with aluminum foil to prevent burning.
Bake for 30 - 45 minutes or until crust is golden brown.
I sometimes mix raspberries in with the blackberries - as long as you have a total of three cups.
1 teaspoon salt
1/2 cup vegetable oil
3 tablespoons cold water
2/3 cup white sugar
1/2 teaspoon cinnamon
3 cups fresh blackberries
Preheat the oven to 425 degrees.
Mix together 2 cups of the flour and salt into a bowl.
Make a well in the center and add the oil and water and stir together.
Separate the dough into 2 balls 3/4 of the dough for one ball and 1/4 of the dough for the other ball.
Roll out the large ball of dough in one large piece and line an 8 inch pie pan with it.
Roll out the smaller ball and set aside.
In a small bowl mix together sugar, 1/4 cup flour and cinnamon.
Put the berries into a large bowl and sprinkle the sugar mixture over the berries.
Gently stir to coat all the berries.
Spread the berries into the dough lined pie pan.
Top with the smaller crust and pinch the crust together.
Poke holes in the top crust to allow steam to escape during baking.
Line the edges of the crust with aluminum foil to prevent burning.
Bake for 30 - 45 minutes or until crust is golden brown.
I sometimes mix raspberries in with the blackberries - as long as you have a total of three cups.