MILE HIGH DEWBERRY OR BLACKBERRY PIE

6
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.

Rating:

★★★★★ 3 votes

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

How to Make MILE HIGH DEWBERRY OR BLACKBERRY PIE

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.

Printable Recipe Card

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