Blackberries Pots, Ree Drummond, Food Network, Pies Crusts, Pies Recipes, Perfect Pies, The Pioneer Woman, Cast Irons, Pot Pies
|2 24-ounce bags||Blackberries, frozen|
Baking & Spices
|3 cups||All-purpose flour|
|1 1/2 cups||Sugar|
|3/4 cup||Vegetable shortening or lard|
Oils & Vinegars
|1 tbsp||Distilled white vinegar|
Bread & Baked Goods
|1||Perfect pie crust|
|3/4 cup||Butter, salted|
|1||Vanilla ice cream|
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Pot Pie by Ree Drummond / The Pioneer Woman, via Flickr: I used a bit more flour for a thicker filling and let it cool all the way. Rather than making a pie, I took 2 premade pie crusts (pillsbury) and cut each circle in half, then put a 1/4 of the filling on each peice of dough, then folded and sealed w a fork, brushed w egg wash and baked at 375 for about 30 min.
Skillet Cornbread from FoodNetwork.com This is a simple-but-good buttermilk cornbread recipe. I doubled the recipe so it could fill my cast iron skillet, and it turned out as the perfect accoutrement to my turkey chili. I would describe it as a cornier cornbread, but not a sweet one (there's no sugar). You brown it on the stove for a crust, then cook it in the oven. Yummy.