August 26, 2012

Blackberry Pie

I am such a bad blogger. Sheesh! I don't know what it is about sitting here and typing stuff lately. trying out this blogger app...

A few years ago I bought a thornless hybrid blackberry cane. The first year produced quite a lot of berries. The nex and current year has produced way more than we can eat! almost ;)
So I made pie. I bought this book called "Retro Pies" by Linda Everett. Just about every dish I've tried is good although I haven't tried any meat pies yet. And probably won't.
Instead of just a plain ole top crust with slits I dug out my boy's star wars cookie cutter set from williams-sonoma.
Was a huge hit!


4 cups fresh blackberries, washed and sorted
3 tbsp flour
1 cup sugar
1 tbsp lemon juice
1/4 cinnamon
Pastry for a 2 crust 9" pie
1 tbsp butter

Preheat oven to 450°
In a medium bowl, gently toss the berries with flour, sugar, lemon juice and cinnamon. Line a pie pan with half of the pastry and spoon in the berry mixture. Dot with butter. Cover with a top crust, cutting a few slashes for steam. Bake for 15 minutes the. Reduce heat to 350° and bake for an additional 35-40 minutes.
Serves 6-8


Roberthussy said...

Preheat the oven to 400 degrees F with a baking sheet on the middle rack. In a large bowl, toss the blackberries, sugar, cornstarch, lemon juice and lemon zest. Let stand, mixing and coarsely mashing occasionally, 20 minutes.Fit one round of dough into a 9-inch pie plate. Trim the edges, leaving a 1/2-inch overhang. Refrigerate while you continue. Cut the remaining piece of dough into approximately eleven 11/4-inch-wide strips.Spoon the blackberry mixture into the pie shell. Dot the top with the butter. Arrange the dough strips in a lattice pattern on top of the filling and trim the strips close to the edge of the pan; roll up and crimp the edge. Lightly beat the egg with 1 tablespoon water and brush on the top and edge of the pie.


Hobo Divine said...

Pass me that R2D2 pie!
That look delicious. :)
Hope all is well anm8rchick.