Blackberries, blueberries or huckleberries, and red and black raspberries may be used for pie in the same way by merely varying the amount of sugar with the sourness of the berries. For instance, blackberries will probably require a little more sugar than raspberries, while blueberries will require the least.
- 3 to 4 c. berries
- 1/2 to 3/4 c. sugar
- 3 Tb. flour
- Pinch of salt
Look the berries over carefully and remove any spoiled ones, leaves, and stems. Wash thoroughly and fill the lower crust. Add the sugar mixed with the flour and salt. Cover with the top crust and bake for about 30 minutes in a moderately hot oven.
Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)