Wednesday, July 15, 2009
My all time favorite summertime pie choice is Blackberry Pie. My neighbor, Joyce, used to bake every day. Her husband & the neighborhood kids would head to the hills & woods to pick as many blackberries as we could keep our lips off. I had a hard time not eating more than what I put in my coffee can. I cannot locate her recipe, but I am sure that it is somewhere piled in one of my mother's many recipe boxes. I tried to find one that sounded like hers.
4 c fresh blackberries
1/2 c white sugar
1/2 c all-purpose flour
1 recipe pastry for a 9 inch double crust pie
2 tbsp milk
1/4 c white sugar
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. Bake at 425 degree F for 15 minutes. Reduce the temperature of the oven to 375 degrees F and bake for an additional 20 to 25 minutes.