Tuesday, August 24, 2010

Blackberry pie

Two years ago, my then 6 year old daughter and I went to a then-nearby farm where we walked up and down row after row of blackberries.

We each had our own basket and we had a friendly competition to see who would get the most blackberries.

Of course, she won.

As I said, that was two years ago.  She still talks about picking blackberries, how stained our shirts and shorts were, how we licked the blackberry juice off our fingers, and how we snuck one or two right from the vines into our mouths.  And whenever she does bring this up, she always mentions the blackberry pie we made with our loot.

Having never made a blackberry pie before and not having a family recipe of sorts, I turned to my online recipe book, allrecipes.com, where I found this recipe for Blackberry Pie I.   It's incredibly easy and amazingly delicious.  The Husband isn't a big fan of blackberries  - he doesn't like the seeds, and I could do without them as well, but I'm willing to do a little extra brushing and flossing of my teeth (which I should be doing anyway) in exchange.


4 cups fresh blackberries
1/2 cup white sugar
1/2 cup all-purpose flour
1 recipe pastry for a 9 inch double crust pie
2 tablespoons milk
1/4 cup white sugar


1. Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges. Brush the top crust with milk, and sprinkle with 1/4 cup sugar.

2. Bake at 425 degree F (220 degrees C) for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutes.

Serve with whipped cream or vanilla ice cream. 

And savor the goodness.

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