Blackberry Pie How-To Video

Blackberry Pie (Oregon Blackberries label)

2 cans Oregon Blueberries

6 tablespoons sugar (more or less to taste)

3 tablespoons cornstarch

2 tablespoons lemon juice (optional)

Pasty for a double crust, 9-inch pie

Preheat oven to 400*F. Drain the berries and reserve the syrup from one can. Stir the blackberry syrup into the combined mixture of cornstarch and half of the sugar. Cook over medium heat, stirring constantly until thickened. Remove from heat. Gently stir in remaining sugar, blackberries and lemon juice. Let stand while preparing pastry.

Line a 9-inch pie pan with pastry and fill with fruit filling. Dot with butter or margarine. Adjust top crust on pie, cutting slits for steam to escape, and seal. Bake for 30 minutes or until filling is bubbly and crust is golden brown.

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