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“Youngberries look very much like boysenberries, but are actually a cross between a blackberry and a dewberry. Any brambleberry or combination will work in this pie. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
55mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 3 cups brambleberries (youngberries, marionberries, blackberries or dewberries)
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 14 teaspoon salt
  • 1 pie crust (store bought or your own recipe)
  • 1 tablespoon butter

Directions

  1. Preheat oven to 450°F.
  2. Wash and drain berries.
  3. Combine with sugar, cornstarch and salt.
  4. Line a pie plate with pastry, fill with fruit and dot with butter.
  5. Adjust top crust, crimp edges attractively and slash in several places to allow steam to vent (or make a lattice-top pie).
  6. Bake pie for ten minutes; reduce heat to 350F and bake for an additional 20 to 30 minutes.

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