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Store-bought crusts makes baking easy as pie

July 19, 2013|Scott Anderson | Culinary Passion

In keeping with the harvest of blackberries, I wanted to create something equally as sweet yet, simple in cooking so many can enjoy the comfort of freshly baked pie without the fuss.  

One tip is to make sure you wash the berries and let them drain so they are not overly wet when making the recipe. If there is too much water, the fruit will release its own juices and make the pie a runny mess.  

If the berries are sweet, reduce the first amount of sugar to 1/2 cup.

I like to incorporate fresh lime juice to brighten the berry flavor, but if you do not have fresh, bottled will do. In addition, I prefer lime but lemon will work in a pinch if lime is unavailable.  

I also use store-bought crust. I know, I know, it’s not from scratch, but I don’t have the time and space to make scratch dough.  


Even my grandmother, Anna Rose Anderson, who taught me a few tricks of the trade, agrees that store bought is often the way to go.  So save you time, buy the crust and enjoy the pie. 

Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherds-town, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.

Blackberry pie

2  9-inch pie crusts

4 1/2 cups blackberries

2/3  and 1/4 cup sugar, divided

1/2 cup flour

2 teaspoons fresh Lime juice

1 teaspoon vanilla

2 tablespoons milk

Preheat oven to 425 degrees.

Take out pie pan or tin and press 1 pie crust onto the bottom of the pan, flattening and pressing into sides.  

In a separate bowl, combine 4 cups of blackberries with 2/3-cup sugar, flour, lime juice and vanilla.

 Spoon mixture onto unbaked pie shell and sprinkle remaining berries across the top.  

Cover with second pie crust and pinch edges to seal and make at least 3 vent slits in top of crust, each about the 1 to 2 inches in length.

Brush the top with the milk and evenly sprinkle 1/4 cup sugar across the top.  

Place into preheated oven for 15 minutes.  Then reduce oven to 350 degrees and bake for an additional 25 minutes, or until filling is nice and bubbly and the crust is a beautiful golden brown.  

Remove from oven and allow to cool before slicing.

— Scott Anderson

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