Dewberrypie Recipes

WILD BLACKBERRY OR DEWBERRY PIE

Steps:

• Heat oven to 425 degrees.
• Prepare pastry.
• In a large mixing bowl, add the blackberries and sugar & cinnamon; toss to coat. Next add the cornstarch & lightly mix. Place filling into pastry lined pie pan. Sprinkle lemon juice over filling & dot with butter.
• Cover the filling with the top pie crust. Trim the excess crust off around the pie and seal. Cut slits in top of pie crust. Bake 50-60 minutes or until crust is golden brown & juice begins to bubble through the slits in crust. Cool completely before slicing.

DEWBERRY PIE

Steps:

• Preheat oven to 450 degrees F.
• Line 9" pie pan with half the pastry.
• Combine berries, sugar, flour and lemon juice (being careful not to mash berries).
• Spoon berry mixture into pie shell, and dot with butter.
• Cover with top crust and slash in several places to allow steam to escape. (I usually brush top crust with a slightly beaten egg white).
• Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees and continue baking for 30 to 40 minutes, or until browned.

DEWBERRY-LEMON SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine flour, sugar, baking soda, and lemon zest in a bowl. Cut in butter until the mixture resembles coarse crumbs. Fold dewberries in gently. Add 1/2 cup soy milk and stir to combine. Add just enough additional soy milk until dough leaves the sides of the bowl and forms a ball.
• Place dough on a floured surface and knead about 10 times. Transfer dough to a parchment paper and spread into a 10-inch circle. Score the circle into 12 wedges and move parchment paper with dough onto a baking sheet.
• Bake in the preheated oven until browned, 20 to 25 minutes. Serve warm.

WILD BLACKBERRY PIE

Steps:

• To begin making pastry dough, sift 1 1/2 cups flour, baking powder, and 1/2 teaspoon salt. Cut in 1/2 cup butter or margarine. Add boiling water to the flour mixture. Stir until mixture clings in a ball. Divide dough in half, and roll out two crusts.
• Combine sugar, 3 tablespoons flour, cinnamon, and 1/8 teaspoon salt. Mix with the berries. Place berry filling in an unbaked pie crust. Sprinkle with lemon juice and dot with butter or margarine.
• Fit and seal upper crust.
• Bake on lower shelf in a 425 degree F (220 degree C) oven for 30 to 40 minutes.

CERTO DEWBERRY JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Crush dewberries thoroughly, one layer at a time. (Press half the pulp through sieve to remove some of the seeds, if desired.) Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot.
• Stir sugar into prepared fruit in stockpot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lid springs back, lids are not sealed and refrigeration is necessary.)