MILE HIGH DEWBERRY OR BLACKBERRY PIE

Peggi Anne Tebben

By
@cookiequeen

I made Colleen Sowa's "Mile High Strawberry Pie" she has posted on here & loved , loved, loved it!
So, I have dewberries & blackberries growing all over our 120 acres & I wanted something just a little different than the normal blackberry cobbler. So... I thought...why not? They taste good fresh too. So, I revised Colleen's recipe some & came up with this.

I hope you like it as much as hubby & I do. It is great! Just like the strawberry version.


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Comments:

Serves:

1 deepdish pie- 8 slices

Prep:

30 Min

Ingredients

1
*pie crust shell, deep dish, pre baked & cooled

FILLING:

1 1/2 c
water
2 c
sugar
4 Tbsp
corn starch
1 small
box blackberry infusion jell-o
2 1/2 - 3 lb
fresh dew berries or blackberries
whipped cream for topping

Directions Step-By-Step

1
* Please use this pie crust recipe. It makes the pie. PEGGI'S FLAKY PIE CRUST

Bake & cool the pie shell & set aside.
2
In a 2 quart saucepot, mix together first 3 ingredients of filling recipe. Cook over medium heat about 5 minutes, stirring constantly until it becomes thick. Remove from heat.
3
Add the Jell-O & whisk in until it is dissolved. Remove from heat & pour in another bowl so it will cool quicker. Cool, but don't let it set up.
4
Place the berries in a seperate bowl & with one hand squeeze the berries about 5 squeezes, just enough to get the berries loosened up. Don't masserate.
5
Pour the cooled Jell-O over berries & fold in. Pour into pie shell, piling up. If you have too many, place the pie in fridge along with the bowl of extra berries & let set about 30 minutes & then go back & finish piling up the berries.
6
Chill at least 2 hours before serving. Serve with whipped cream.

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