So easy, anybody can do it!
- 2 frozen pie crusts from the grocery store. I like using Marie Callendar pie crusts.
- 4 cups of frozen blackberries. **see below for details**
- 1 cup of sugar
- 2 level teaspoons of corn starch OR two teaspoons of flour (it is either one or the other but NOT both!)
- Place one of the crusts on the bottom of your pie pan. Lightly pushing crust to the contour of the pie tin. Poke the bottom crust with a fork about a dozen times random places.
- Place the 4 cups of frozen berries on top of the crust that you put on the bottom of the pie pan. I would make it slightly mounded because the berries will turn to liquid and flatten out.
- Separately mix the sugar & corn starch (or sugar & flour) in a separate bowl with fork.
- Sprinkle mixture EVENLY over the frozen berries.
- Put the second pie crust on top of the berries. It really doesn’t have to be pretty. We are not here to win awards. The flavor will get you praises!
- Cut slits or poke with fork in the middle of the top pie crust numerous times to release the steam from the baking pie. Or you can lace strips of the pie crust so that you don’t have to worry about poking it with a fork.
- Place pie on a cookie sheet to save the bottom of your oven from the berry drippings.
- Cook at 350 degrees for 1 hour – 1-1/4 hour. Once you see the berries bubbling in the middle of the pie and the crust getting golden brown. Your finished!
- The pie is supposed to be runny as it comes out of the oven….as it cools it will set ( become firm).
You can easily feed 8 good sized portions from a 9″ pie. Top it off with a big dollop of whipped cream or vanilla ice cream. Yuummm!
We recommend that you have some milk ready! Four Stars! This is one of my favorite cookie recipe straight from my mothers kitchen, with a twist.
- 2 cups brown sugar
- 2 cups shortening or butter
- 2 cups white sugar
- 3 eggs
- 4 cups peanut butter (either smooth or chunky)
- 2 teaspoons vanilla
- 4 cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- *1 jar of Johnson Berry Jam (see note below)
- Mix sugars, shortening, vanilla, peanut butter and eggs (we like organic eggs) in a bowl. After those are thouroughly mixed, add flour, baking soda and salt (that have been mixed separately). I use an electric mixer to beat all these ingredients.
- Get a spoon and scoop out a heaping of the dough and form a mid sized ball and place on greased cookie sheet. Fork it flat, making an indent in the middle with a spoon (you will place a little dollop of Johnson Berry Jam in it when it cools).
- Bake for 10 minutes – (I like mine soft). You can bake it longer if you like yours crunchy.
- After cooking – place on cooling rack for about 10 minutes (try not to wolf them all down while still hot or you’ll burn your tongue…so I’ve heard).
- *ADD a teaspoon of Strawberry Pepper Jam (for the wimps). Strawberry Habanero Jam (for the Big Kids) or the Strawberry XXX Jam (for the Crazy Ones). I would just recommend the good, old Johnson Berry Farm Strawberry Jam!
Other Optional Suggestions
Add a chocolate “kiss” to the center dollop of Johnson Berry Jam.
Roll the dollop of cookie dough in white sugar before you put it on the cookie sheet.
Add 1 cup of unsalted peanuts to your recipe to get a really nutty cookie.
Makes about 90 good sized cookies
Bake at 350 for about 12 minutes – (10 min. if you like them soft)