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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Youngberries look very much like boysenberries, but are actually a cross between a blackberry and a dewberry. Any brambleberry or combination will work in this pie. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
3 cups brambleberries (youngberries, marionberries, blackberries or dewberries) |
1 cup sugar |
2 tablespoons cornstarch |
1/4 teaspoon salt |
1 pie crust (store bought or your own recipe) |
1 tablespoon butter |
Directions:
1. Preheat oven to 450°F.
2. Wash and drain berries.
3. Combine with sugar, cornstarch and salt.
4. Line a pie plate with pastry, fill with fruit and dot with butter.
5. Adjust top crust, crimp edges attractively and slash in several places to allow steam to vent (or make a lattice-top pie).
6. Bake pie for ten minutes; reduce heat to 350F and bake for an additional 20 to 30 minutes.
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