Growing up, every summer we would go pick blackberries in a wild patch a few miles from my home. It wasn’t always the best experience, we had to be up at dawn, before the heat, we got all sorts of scratches (the weren’t the thorn-less variety) and there were spiders…
This one particular time, when I was like 6 or 7, we were all done picking and climbing out of the bushes. But, I saw the perfect berry- it was HUGE and luscious and beautiful. My bucket was full, but I just had to grab that one last berry. And when I did, this huge black and yellow spider monstrosity ( I can’t make myself put a picture on here, I will get all creepy crawly… but if you wanna see the type click on the link) came running out at me. It scared me so badly, I fell into the bushes, got all scrapped up and lost all but a quarter of my berries. I was SO upset.
But, the sweet part was my family pulled me out of the bushes, and my brothers poured a little of their berries in my bucket till it was full again to make me feel better. While the spider part still creeps me out… when I think about how my brothers (who picked on me so thoroughly as a child) showed such kindness, it just makes me love my family so much. Good times!
Anyway, enough reminiscing. The point of the story is that me and blackberries go way back. I LUV BLACKBERRIES. And this month we sorta have a theme going when it comes to recipes – PIE so I thought I would keep it up.
I adapted this recipe from a cobbler recipe out of cooking light magazine a few years ago, and it worked so well, I haven’t changed it since. Also, since I no longer live next to any blackberry bushes, I have found that a bag of frozen berries, is perfect any time of year to make this pie!
Makes one 9″
Preheat oven to 375 degrees. Prepare your pie crust, line one 9″ pie pan, and roll out enough dough for a top. (or purchase a 2 pie crust package freezer package)
In a bowl combine:
3/4 – 1 cup sugar
3 T flour
1 – 1lb bag frozen blackberries (or blue…)
1-2 tsp lemon juice
Fold together, gently. The flour and sugar won’t necessarily melt, it doesn’t matter. Pour into the prepared pie shell.
Cut 2 Tbsp of butter into small squares and distribute over the top of the berries. Cover with a top crust, either a solid pice with a few slits or lattice, which ever you prefer. And bake for 40-45 minutes.
Serve hot or cold! Both are great!
Okay, then What are you all up to? What are you making for the holidays? I would love to know!
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