We had more of sons’ friends over tonight for a BBQ. For dessert, we had warm blackberry pie, just out of the oven, topped with vanilla ice cream. Even though we were away from home all day today, it only took me a few minutes to make the pie late this afternoon—since I already had crusts pre-made that had been in the freezer, and I used frozen blackberries. I like to have pie crusts made up ahead of time, so I can always put together a quick dessert. That way, I’m never more than an hour away from a freshly-made pie! Here’s today’s recipe:
Becky’s Blackberry Pie
Pastry for a 9-inch double-crust pie
5 cups fresh blackberries or 4 cups frozen, unsweetened blackberries, thawed
1 cup granulated sugar (preferably ultra-fine or Baker’s Sugar)
1/3 cup (heaping!) all-purpose flour
1 tsp. lemon juice
2 T. butter, cut into small pieces
Line pie pan with half of the pastry. In a mixing bowl, combine the berries, sugar, flour and lemon juice. Spoon into bottom crust. Top with butter pieces (trying for an even coverage). Moisten edge of crust with water, and place top crust on top. Crimp edges to make crust. Cut slits in top crust to allow steam to escape. Bake in 375 degree oven for 50 minutes to an hour. If crust starts browning, put aluminum foil or a pie shield on top of crust. When done, remove from oven and allow to cool on rack 1-2 hours before cutting and serving. Tastes especially good topped with vanilla ice cream.
Well, it’s been a couple hours since I pulled the pie out of the oven. Of course, it’s long been scarfed up. That’s what happens when there’s seven teenagers in the house! They didn’t even wait the 1-2 hours to let the pie cool before cutting it. They sure seemed to enjoy it though!
Hope you have a nice weekend!
~Becky
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