My mother used a different recipe for my favorite summertime treat. But Mildred Rowe's recipe has become a new tradition in my family.
Makes 12 servings
3 cups sugar
3 quarts fresh or frozen blackberries
1 stick (8 tablespoons) butter or margarine, plus some for top of pastry
Water
4 to 5 tablespoons cornstarch, depending on how juicy the berries are
Unbaked pastry for single crust (recipe below)
Preheat oven to 350 degrees.
Butter an 8-inch-by-8-inch pan.
In a saucepan, bring sugar, blackberries and butter or margarine to boil. In a separate bowl, add enough water (about 3 tablespoons) to cornstarch (start with 4 tablespoons, adding more if necessary) to make a smooth paste. Remove berries from heat. Add cornstarch mixture gradually, stirring constantly. Return to heat and cook until thickened to a jelly-like consistency.
Pour into prepared pan. Cover with pie pastry and seal the edges of the pastry to the pan. Cut several slits in top of the crust to vent, brush with melted butter or margarine, and bake for 30 to 40 minutes, or until golden brown.
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