Today we drove to our favorite blackberry bramble and picked all we wanted. And Marnie scowered the property for a few more. They are running about 2 weeks late here, along with tulips, strawberries, peaches, and blueberries. So tonight we made a delicious pie. Here is the time-tested recipe. You can always tell we cut into the pie too soon, but we like it hot!
4-5 cups fresh blackberries
1/2 cup white sugar
1/2 cup all-purpose flour
1 recipe pastry for a 9 inch double crust pie
1 egg, beaten
1/4 cup sugar
Directions:
Combine 4-5 cups berries with the sugar and flour. Make sure you combine well until you see no white sugar or flour. Brush the bottom of the pie shell with egg wash. Spoon the mixture into the unbaked pie shell. Cut a few tablespoons of butter on top, and cover with the top crust. Seal and crimp the edges. Brush the top crust with egg wash, and sprinkle with as much as 1/4 cup sugar.
Bake at 425 degrees for 15 minutes. Reduce the temp to 375 degrees F, and bake for an additional 20 to 25 minutes. (Put a rack underneath if you worry about dripping.)
Enjoy! Try to make your teeth the purplest!
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