A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Huckleberry and blackberry pies are improved by putting into them a little ginger and cinnamon.
Preserved exactly as written in the original source
All made the same as 'Cherry Pie'
Line your pie-tin with crust
Fill half full of berries
Shake over a tablespoonful of sifted flour (if very juicy) and as much sugar as is necessary to sweeten sufficiently
Fill up the crust to the top, making quite full
Cover with crust and bake about forty minutes
Modern guidance to help you succeed with this vintage recipe
The tablespoon of flour acts as a thickening agent by absorbing excess berry juice and gelatinizing during baking, preventing a soggy bottom crust. Filling the pie quite full accounts for berry shrinkage as they release moisture and collapse during the 40-minute bake time. The longer baking time allows the crust to fully cook through while the fruit softens and the flour-sugar mixture forms a cohesive filling.
The pie crust can be made up to 2 days ahead, wrapped tightly in plastic wrap, and refrigerated. Alternatively, unbaked pie crust rounds can be frozen for up to 2 months. The assembled unbaked pie can be frozen for up to 3 months—bake directly from frozen, adding 15-20 minutes to the baking time.
Store baked pie loosely covered at room temperature for up to 2 days, or refrigerate for up to 4 days. The crust will soften during storage. Reheat individual slices in a 350°F oven for 10-15 minutes to crisp the crust before serving.
AI-generated tips from Chef Cecil's culinary database
The pie crust can be made up to 2 days ahead, wrapped tightly in plastic wrap, and refrigerated. Alternatively, unbaked pie crust rounds can be frozen for up to 2 months. The assembled unbaked pie can be frozen for up to 3 months—bake directly from frozen, adding 15-20 minutes to the baking time.
Store baked pie loosely covered at room temperature for up to 2 days, or refrigerate for up to 4 days. The crust will soften during storage. Reheat individual slices in a 350°F oven for 10-15 minutes to crisp the crust before serving.
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