Wild Blackberry Pie
Jun 04, 2005 by Leslie Bird | 4 Comments| Share it:
IngredientsBehold my berries! Here they are, after being rinsed and allowed to drain in a colander to remove as many of the leaves and bugs as possible.
Ingredients for this recipe are listed below in recipe steps.
Since I'm too lazy to make my own pie crust, I get the ready made pie shells from the supermarket. You'll need deep dish or extra large. Pull these out of the freezer about ten minutes prior to use, so they will be pliable.
You'll also need 1 cup sugar, 1/3 cup corn starch (or flour) for thickening, 1/2 teaspoon of cinnamon, and 2 tablespoons butter.
Add the sugar, corn starch and cinnamon into a large mixing bowl. Also, go ahead and preheat your oven to 425 degrees Fahrenheit.
Now, add four cups of blackberries.
Mix your ingredients gently in the bowl. Try not to smash the berries, just make sure everything's evenly distributed. Don't worry if it looks too dry, the berry juice will liquefy everything when it cooks.
Now take a look at your pie shells. These both look to be in good shape. Use the best one for the bottom, the other for the top.
Pour your berries into the pie, and use a spoon to distribute them evenly.
There, that looks about right.
Dot the top with thin butter shavings.
Turn the other shell over on top of the pie, and gently work it free.
Use your fingers to pinch around the edges to seal the crusts together.
There, almost ready. Just one more step.
Cut a few thin slits in the top with a knife, to allow steam to escape.
Bake in the oven for 35 to 40 minutes at 425 degrees. I put the pie onto a pizza pan to catch juices.
Some volcanic activity reported, Captain!
Take out before it gets too brown.
Set it on a cooling rack, and allow to cool.
Once cool, you can cover with aluminum foil, and place in the refrigerator to chill.
Mmmm mmmm, time for pie! The first piece is always the hardest to remove.
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