My husband is pretty much obsessed with blackberries. If I ever make a recipe that has blackberries in it he goes crazy for it. Well of course, being me, I always have to try to turn everything shelf stable so I can see if we could still have that recipe in a powerless situation. Tonight’s Easter Dinner blackberry pie was no exception … and I have to say the results were great!
Food Storage Blackberry Pie
2 cups flour
1 T. salt
3/4 cups butter flavored shortening
1 T. egg powder
3/4 cups cold water
Combine flour and salt. Cut in the shortening until the mixture is crumbly. Combine the egg powder and water. Add to the flour mix and stir until dough is formed. This makes a VERY VERY soft sticky dough. Split into two pieces. Put in refrigerator for an hour for easier rolling. Roll out half the dough on a floured surface and place into a 9″ pie crust. Put back in fridge while you prepared the filling.
After the blackberries are hydrated and drained, mix with lemon juice. Combine the other ingredients in a separate bowl and then pour into the blackberries. Mix it all around and pour into the cool pie shell. Roll out the other half of the dough and cut it into 1 inch slices. Lay in a criss-cross pattern over the blackberry filling (feel free to actually weave them if you are that talented).
Mix up a tiny bit of powdered milk with about twice the amount of powder as it normally calls for. Brush over top of the crust and then sprinkle with white sugar. Cover the edges with tinfoil and bake at 425 for about 30 minutes or until the crust is golden brown and delicious.
This could be cooked in a volcano grill if you have the tent “lid”, in a cardboard box oven, or probably even in a Sun Oven although I’m not sure how brown the crust would get. I may have to experiment with that. Check out our FREE ONLINE POWERLESS COOKING CLASS for more on these cooking options.