4th of July Recipes؟Download the book for free
gredients 1-1/4 cups all-purpose flour 1/4 teaspoon salt 1/3 cup shortening 4 to five tablespoons
cold water 3/4 to 1 cup sugar 1 8-ounce carton dairy cream 3 tablespoons` all-purpose flour
1/4 teaspoon salt 4 cups fresh blackberries 1/4 cup fine dry bread crumbs 2 tablespoons sugar 1
tablespoon butter or margarine, melted
Directions 1. Preheat the oven to 450 degree F. For the pastry, stir together 1-1/4 cups allpurpose flour and 1/4 teaspoon salt. employing a pastry blender, cut in shortening until pieces are
pea-size. Sprinkle 1 tablespoon cold water over a part of mixture; gently toss with a fork. Push
moistened dough to side of bowl. Repeat, using 1 tablespoon of water at a time, until flour mixture
is moistened. Form dough into a ball on floured surface, roll dough into a 12-inch circle. Ease
dough into a 9-inch pie plate. Trim to 1/2-inch beyond fringe of plate. fold under extra dough.
Crimp edge. 2. Line the underside of a pastry-line 9-inch pie plate with a double thickness of foil.
Bake within the 450 degree F oven for five minutes. Remove the foil and bake for five minutes more.
Remove the pie crust from the oven and funky slightly. Reduce the oven temperature to 375
degree F. 3. Meanwhile, during a small bowl stir together the 3/4 to 1 cup sugar, the cream, 3
tablespoons flour, and 1/4 teaspoon salt until combined. Set aside. 4. Place the blackberries in
the prebaked pastry shell. Spread the soured cream mixture evenly over the berries. 5. In a small
bowl, stir together the bread crumbs, the two tablespoons sugar, and also the melted butter or
margarine. Sprinkle the bread crumb mixture on the cream mixture. 6. Cover the sting of the
pie with foil and bake within the 375 degree F oven for 25 minutes. Remove the foil. Bake for 20 to 25
minutes more or until the highest of the pie is golden and also the berry mixture bubbles slightly. Makes 8
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