Lena's Old Fashion Blackberry Tart and Pie Filling

1 servings Prep: 10 m Cook: 25 m Total: 35 m Beginner
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Recipe from a newspaper clipping - Sarah Lemon sent this recipe on behalf of food editor Tommy Simmons who tasted it at a great get-together of their “Ladies at Lunch” group. This blackberry filling with cinnamon and nutmeg is perfect for sweet dough tarts or pies. The recipe is from Lemon’s sister, George Anderson of Jackson, Mississippi.

Ingredients

1 servings
  • 2 lbs fresh or frozen blackberries
  • 2 cups water
  • 3 cups sugar
  • 1/4 cup cornstarch
  • 1/4 cup warm water
  • 1 teaspoon vanilla extract
  • 1 teaspoon butter flavoring
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 3 tablespoons butter

Step-by-Step Instructions

  1. Combine berries, 2 cups water, and sugar in a heavy-bottomed pot on low heat. Stir for 15 minutes until sugar is dissolved and berries start to break down.
  2. Dissolve cornstarch in the 1/4 cup warm water, stirring until smooth with no lumps.
  3. Slowly add the dissolved cornstarch to the berries and cook 5-8 minutes, stirring constantly until mixture thickens and becomes glossy. If mixture is not thickening, add another 1/4 cup water mixed with 1 tablespoon cornstarch and continue stirring until thickened.
  4. Add vanilla extract, butter flavoring, cinnamon, nutmeg, and butter, stirring until butter is completely melted and incorporated.
  5. Use the filling for a sweet dough pie or sweet dough tarts. Pour filling into unbaked pie shell or tart shells.
  6. Bake at 350 degrees F for 20 minutes or until crust is golden brown. Allow to cool before serving.

Common Problems and Solutions

Q: Why isn't my filling thickening?

A: Make sure you fully dissolve the cornstarch in warm water before adding it - lumps won't thicken properly. Also, the mixture needs to reach a gentle simmer while stirring constantly. If it's still thin after 8 minutes, add the additional cornstarch mixture as directed.

Q: Can I use this filling right away?

A: Yes, but it's quite hot. You can pour it into pie or tart shells while warm, but let it cool slightly if you're concerned about the shells getting soggy. The filling will continue to set as it cools.

Tips and Techniques

Stir constantly once you add the cornstarch mixture to prevent lumps and scorching on the bottom of the pot. The filling will thicken more as it cools, so don’t over-thicken it on the stove. Fresh blackberries will give you the best flavor, but frozen work well too - no need to thaw them first.

Ingredient Substitutions

  • butter flavoring: additional vanilla extract or omit
  • fresh blackberries: frozen blackberries (not thawed)
  • blackberries: blueberries or mixed berries

Equipment Needed

  • heavy-bottomed pot or saucepan
  • wooden spoon or heat-resistant spatula
  • small bowl for dissolving cornstarch
  • pie pan or tart pans

Historical Context

Old-fashioned fruit fillings like this were staples at Southern gatherings and church socials, where ladies would compete to make the prettiest and most delicious tarts. The newspaper clipping tradition of sharing recipes kept these classics alive across generations.