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Jessie Sheehan

Recipes and Stories by Jessie Sheehan

  • Latticed Blackberry-Lime Pie

    It was the Blackberry Pie recipe from What a Cook Ought to Know about Corn Starch (1909) that inspired mine. I love the bare-bones filling instructions: “Wash blackberries, drain and fill plate quite full. Sprinkle well with sugar. Sift over all, one generous tablespoon . . . [cornstarch].” Done and done. I added lime juice and zest (for a little zing), a bit of butter atop my filling (for richness), and arrowroot powder instead of cornstarch (for a less cloudy filling), and tucked it all into a tender and flaky cream cheese crust.
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