Berry Pie
This classic Berry Pie recipe from 1900 offers a taste of history with a comforting, sweet flavor. The combination of fresh berries, a flaky crust, and a hint of lemon creates a satisfying dessert. This recipe features a simple berry filling baked in a golden crust, perfect for any occasion.
Ingredients
- 1 1/2 cups Berries (black or blueberries)
- 2 tablespoons All-purpose flour
- 1/8 teaspoon Salt
- 1/2 cup Granulated sugar
- 1 tablespoon Lemon juice
- 1 tablespoon Granulated sugar (Quantity estimated (not specified in original recipe))
- 1 package Pie crust (Quantity estimated (not specified in original recipe))
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NEAPOLITAN JELLY
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Instructions
- 1Wash the berries. In a medium bowl, mix the berries with the sugar, flour, salt, and lemon juice.
- 2Line a deep pie tin with the pie crust. Sprinkle 1 tablespoon of sugar over the bottom crust. Add the berry mixture. Wet the lower crust slightly. Roll out the upper crust and make slits in the middle to allow steam to escape. Place the upper crust on the lower crust, pinching the edges together.
- 3Preheat oven to 350°F (175°C). Bake in a moderately hot oven for forty minutes, or until the crust is golden brown and the filling is bubbling.
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