Blackberry Brandy Pie

3rd Place – Julie Paulson of Monmouth

Preheat oven to 425degrees

Filling

  • 4 cups wild Oregon blackberries
  • 2 T blackberry flavored brandy
  • 1 tsp cinnamon
  • 4 T Clearjel
  • 1 cup sugar

Add brandy to berries, set aside. Whisk together sugar, cinnamon, Clearjel and add to
berries. Stir to combine. Let set while making crust.

Crust

  • 2 ¼ cups flour
  • 1 tsp salt
  • ¾ cups shortening
  • 5 T ice water

Mix flour and salt together. Add shortening. Cut in with a pastry blender, add water and
fluff with a fork to coat flour. Gather up dough, make two disks. Roll one disk out and put
in pie pan. Add filling, roll second disk out and top pie. Crimp edges. Cut steam hole in top
crust. Bake in a 425 degree oven for 40 minutes.

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