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Flowers by Lynne

delivering fresh flowers

Giving thanks

by admin - November 20th, 2009.
Filed under: News.
Back in the day....

Granpa Jones, me & my mom

Thanksgiving is the time of year to give thanks for friends & family. Whether you spend it at home or somewhere else, it’s nice to be able to get together with people you may not have seen for awhile.

Mom always had the traditional dinner, with her best dishes, silverware and of course the best turkey dinner ever! My mom, Stella Jones, was an excellent cook. She made the best little wild blackberry pie in town, or for that matter in the county, with all the Blue Ribbons from the Pacific County Fair to prove it. I may not cook quite the way she did, but sometimes I am known to make a pie just like hers.
Here is her recipe for the pie dough followed by the blackberry filling recipe (by the way it’s an old family secret recipe LOL, but I will share it with you!)

NEVER FAIL PIE CRUST:
4 cups sifted four
2 cups shortening
1 tsp salt
1 egg
1 tablespoon vinegar
1/2 cup cold water

Cut shortening into sifted flour & salt, if you have a pastry blender that works best. Mix well.
In a separate bowl beat egg, water & vinegar. Add to flour/shortening mixture. Mix well & chill in refrigerator. This is enough dough for 2 pies. (I like to double the recipe and I freeze what I don’t use for later use.)

Blackberry Pie filling:
3 cups little wild blackberries
1 cup sugar (I adjust this to taste depending on how tart the berries are)
2 tablespoons of flour (for thickening)
2 tablespoons lemon juice
1/8 teaspoon salt
I mix all of the above ingredients together and that is the filling for 1 pie give or take.

Making the pastry:
Roll out your dough to desired thickness, usually 1/8″ thick. Roll lightly, being careful not to add extra flour that makes pastry tough. Keep pastry circular and roll it about 1″ larger around than an inverted pie pan as that allows for depth. Fold pastry in half, carefully transfer to pie pan. Unfold and ease pastry loosely into pie pan, being careful not to stretch, for this will cause pastry to shrink during baking. Add your berry pie filling. Trim off over-hanging edges with a knife or kitchen shears. I always dot the top of the filling with a couple dabs of butter before I put the top crust on. Before sealing  the two crusts together, trim edges as needed, fold the extra edge of the top pastry under the edge of the lower pastry. Seal throughly by pressing together with fingers on edge of pie pan. I use my fingers to pinch a fluted edge all the around the pie. Mom always  brushed  a little milk for browning on the crust, she would also sprinkle a little sugar on it, too. To prevent edge of crust from burning or becoming to brown, cover with a 1 1/2″ strip of aluminum foil. Mom would score the top crust for venting with a sharp knife, she would always make a letter “B”
Pre-heat oven to 425 degrees. Bake at 425 for 10 minutes, then lower temp to 350, bake for about 30 minutes longer. I always check to see if the filling is bubbling and the crust is nice & brown. Let the pie cool before cutting. I hope I didn’t leave anything out, but if I did, it was because I was reading the old worn out, cooked on, faded recipe card in Mom’s hand writing from her recipe file!

Happy Thanksgiving to all!

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