Pies, Tarts and Tartlets

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Blackberry Pie
This double crusted pie uses instant tapioca for thickening.

Line the pie pan with pie crust, folding under edges of crust. Toss the berries with the sugar in a bowl. Sprinkle evenly the tapioca over the bottom of the pie crust. Pour the berries over and dot with pats of butter. Moisten edges of pie crust in the pan. Cut decorative venting holes in the top pie crust and lay over the berries. Trim top crust, then crimp the crust decoratively. Bake at 450°F for 15 minutes, then at 350°F for another 20 minutes or until bubbling and crust is browned.

Source 9.

Lemon Slice Chess Pie
This pie has lemon slices in the pie.

Weigh down crust to prevent blistering, and prebake in 350°F oven to very pale golden. Reduce oven temperature to 325°F.

Beat eggs, sugar and salt together until thick. Add in buttermilk, melted butter and lemon juice. Next, add mix in cornmeal, lemon zest and vanilla. Pour into prepared pie crust. Dip the both sides of lemon slices in extra sugar, and arrange over the top of the pie filling. Bake until filling is set and golden in color, about 1 hour; check after 45 minutes. Serve this pie chilled.

Source 4.