Food Storage Blackberry Pie

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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

Pie Crust
2 cups flour
1 tsp. 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.

Blackberry Filling
5-6 cups freeze-dried blackberries, rehydrated and drained
1 T. lemon juice
3/4 cup white sugar
3 T. corn starch
1/8 tsp. cinnamon
(Adapted from this recipe)

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.

Cooking Options
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.

  • William Luke

    What is the substitution of sugar equivalents? Love pie, don’t do well with sugar.

  • D Olin

    I bought a #10 can of Freeze Dried Blackberries and I’m new to storage, so I’m trying to figure things out. Is 5 cups of freeze dried blackberries going to yield 5 cups of hydrated? Now if I used berries from my food dehydrator, would that be fewer cups of berries? We’ve only opened one can of commercially freeze dried fruit (raspberries) and before I could make anything, the family ate the whole can as snacks. It just seems like the freeze dried is way bigger than raspberries I dried in my home dehydrator. Thanks!

    • Dehydrated foods with expand significantly when hydrated, but freeze-dried keeps about the same bulk. So yes I’d say 5 cups freeze-dried = 5 cups fresh for berries.

  • Gracer19

    How much do you think the ingredients cost for this pie?

    • Everything was from scratch and all from my food storage. All of the main ingredients are super cheap so I wouldn’t even know how to count how much they cost. Probably less than $1. The blackberries are $35 for a can and I used less than half the can, so maybe $15 for the berries. That is similar to what I paid for blackberries when I bought fresh. Now if only I could get a bush of them growing, this pie would be virtually FREE! 🙂

  • This is a great idea for anyone who has perennial blackberry and even blueberry bushes growing. Thanks.

  • Coupon Cook

    This is great. We have wild blackberries growing right now. 

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