Monday, May 17, 2010

Spaghetti and Blackberry and Blueberry Pie

As I was cooking the spaghetti with meat sauce for supper tonight, Jacob stood beside me and systematically ate dry spaghetti noodle after noodle.  There is no telling how many of those noodles he chomped through.  Weird.

I also made a pie with blackberries and blueberries.  Blackberries were on sale at the store, so I grabbed a few containers.  The sweet blueberries were a great compliment to the tart blackberries.  It was a good pie made even better by a scoop of vanilla bean ice cream.

1 pie crust (top and bottom)
2 1/2 cups blackberries
2 cups blueberries (I used frozen)
1/2 cup sugar
1/2 cup all purpose flour
1/2 tsp cinnamon
1 Tab butter, cut into pieces

Preheat oven to 425 degrees.
Place bottom crust in pie plate.
Combine sugar, flour, and cinnamon.  Stir in berries to coat.  Pour into crust.  Dot with butter.
Top with top crust. 
Bake for 35-40 minutes, making sure the crust doesn't burn.  Let cool.


  1. how do you make a fresh filling not runny? i wonder how to thicken it with something other than cornstarch, which has made my pie fillings lumpy (maybe i'm not doing something right).

  2. I have never used cornstarch, but I almost always use flour on every fruit pie filling except apple. This pie (I am eating a piece now) filling has a large amount of flour and it holds together very well. I can't taste the flour. The juice of the fruit just looks like a really thick goo- a very appetizing goo. Experiment with the amount of flour- the more juicy the fruit, the more flour you need.