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Bettye Hensel's Blackberry Glace' Pie

This has been a treat a several of Joe & Sunny Higgins' Whidbey Island Knap In's where the blackberries for the pie are freshly picked on site. One time at Adele & Ken Calvert's Moses Lake Knap In fresh peaches were available and made a wonderful filling for the pie.

The original recipe came from a friend and was slightly modified by information from the internet and finally perfected by Bettye.


1 9" baked pie shell
6 cups fresh blackberries (or strawberries, raspberries, peaches, or??)
1 cup sugar
3 tablespoons cornstarch
1/2 cup water
3 ounces cream cheese -- softened (optional; if you have really juicy berries it helps to keep the crust flaky)

Bake pie shell
Mash enough berries to measure 1 cup.
Stir together sugar and cornstarch.
Gradually stir in water and crushed raspberries.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Beat cream cheese until smooth; spread on bottom of baked pie shell.
Fill shell with remaining berries; pour cooked berry mixture over top.

Chill at least 3 hours until set.

Country Tart Crust (Sunset)


1-1/3 c. flour
3 tsp sugar
1/2 tsp ground cardamom (optional)
Cut in with pastry cutter or rub with fingers:
1/2 c. butter


Blend in until dough sticks together:
1 egg yolk
Press over bottom and sides of an 11-inch tart pan.*
Bake in 300 degree oven until light golden brown, about 30 minutes. (*NOTE: I used a 9-inch pie pan and a 4-inch tart pan.) (NOTE: This is an excellent, easy-to-make crust, especially for raspberry glace. It keeps well, even with the berries in it.)

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