1 3/4 cup unsifted all-purpose flour
1/2 tsp salt
2/3 cup vegetable shortening
1/3 cup cold water
1 cup sugar
1/4 cup all-purpose flour
1 dash salt
4 cup fresh blackberries,
1 washed and drained
Directions
Sift together flour and salt in a mixing bowl.Cut in shortening
with a pastry blender until mixture resembles large coarse crumbs.
Sprinkle water over flour mixture,using a fork to stir it in gently
to make it gather into a ball (the less water the better - just
enough to hold it together).Turn out onto a lightly floured board and
shape with your hands into two balls,one slightly larger than the
other.Chill dough for 1 hour,then roll out large ball to fit the
bottom of a 9 or 10" pie dish.Now,mix sugar and all-purpose flour in
a separate bowl,then add a dash of salt and stir in berries.Pour
mixture into the empty pie shell,then roll out remaining ball of
dough to make top crust.Crimp and trim edges,then slash the top crust
in several places.Bake in a preheated 375 degree oven for 25 to 30
minutes or until golden brown.Makes 1 - 10" pie.
Servings: 8 servings
Blackberry Pie Recipe brought to you by Recipe Ideas
Categories: Blackberry; Dessert; Fruit; Pie
The History of Recipes
It is possible to trace the history of written recipes far back into distant history, in truth as far back into history as pharonic Egypt, and maybe even further. Interesting though that maybe, generally, these old records were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to experts in ancient history is a series of stone tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. Later, we find a couple of interesting cookery books which were published in the 1300s ; a book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these are nothing to do with the spicy food that is popular today, but instead descriptions of the types of meals on the menues of the rich people of those days. Later, in the fifteenth century, people returning from the crusades brought back many new foods and herbs from Arab cooking, including spices such as parsley and basil. These new spices and herbs prompted an outbreak in cookery books, many of which are kept safe in academic collections. During the following few hundred years, the powerful and rich tried to serve up the most extravagent meals, and as a consequence, chefs and their recipe collections increased in prestige. Even so, it wasn`t until the 1800s the formal cooking and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to assembling, trying out, and recording recipes for their fellow cooks to enjoy. By the time we get to the 1900s, cookbooks are increasing in popularity mostly as a result of more people being able to read, leisure time and a general increase in wealth. The arrival of television gave us celebrity chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everyone to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this Blackberry Pie recipe.
