I grew up in a house at the end of the road, kind of up a hill. If you looked out the bathroom window, you could see the dunes and coast way off in the distance.
Going up the hill a bit further, there were wild blackberry bushes. Prickly things! And, wild blackberries are really pretty small. But, we got our buckets out and picked and picked each summer.
This recipe is from the cookbook my family christened the "fall apart cookbook" Favorite Recipes of The Great Northwest published by Favorite Recipes Press, Inc in Louisville, Kentucky, in the year MCMLXV. Hmmmm. When was that? What is an L? (Quick Internet Search - 50). So, it looks like 1965 to me.
I always made this recipe because I couldn't and still can't be bothered to actually cut shortening into flour and make a simple crust. Maybe for Thanksgiving. Maybe not.
So, anyway, here is my favorite (only) recipe for Wild Blackberry Pie.
(Please adjust the sugar and butter amounts to YOUR taste. This was way way way too sweet for me this last time, but...I live in Japan right now, and we don't do SOOOO sweet here...usually.)
1/4 lb. butter or margarine (I used 100 gm.)
1 3/4 cup sugar
1 cup flour
3/4 cup milk
2 teaspoons baking powder
2 1/2 cups wildblackberries
(Note: A USA cup is 250 cc's)
Melt butter in baking dish. (I used a round deep cake pan.) Mix 1 cup of sugar, flour, baking powder, and milk. Pour over melted butter. (Right in the middle of it.) Cover top of batter with fruit. Sprinkle remaining sugar over top and bake at 350 degrees (176 C. But, if you have a tiny oven like me, adjust as needed.) until golden brown. (I added too much milk last time I made it and had to bake it for an hour. Probably 30-40 minutes?) Serve hot with whipped cream. NOTE: Other berries, cherries or pecans may be substituted for wild blackberries. Yield; 4-6 servings.
This was submitted by a Mrs. Roy Fotte from Reedsport, OR! Thank you very much, Mrs. Fotte! I love it!
4 years ago