Have a look at the very first Berry pie I have ever baked. The berries came from Betty the Corn lady's farm stand and were grown blocks from my exploded house. The crust... well I Uhmmm that came from uhmmm... Fred Meyer and Pillsbury, but COME ON!!!! I am a busy woman... I cannot be bothered making CRUST.
But anyway the Berries they are these giant blackberries. and here is the pie and here is the exact recipe but I would change a few things the next time I make it.
The recipe is below but FIRST I would add the sugar to ALL of the berries ( and use maybe 5 cups of berries instead of four) and let it sit for a bit. I also would slightly increase the amount of sugar maybe to 2/3 instead of 1/2 cup. Also, I would add the flour JUST before I put the mixture into the crust and mix it up but add the sugar way ahead to let it sort of mingle with the very tart berries for a bit. The rest is easy... then just before baking but after you put the top crust on, you should reconsider the amount of sugar to add to that... 1/4 c of milk is a LOT and so is the amount of sugar. it kind of drowns the crust a bit...
But I digress: Here is the recipe
Blackberry Pie
INGREDIENTS
- 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
DIRECTIONS
- 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 (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.
