I’m not a huge fan of berry desserts (I know… sorry). But I do like to eat berries, and when your mother calls you and tells you she has tons of freshly picked blackberries waiting for you to come and take some home, you go and get as many as you can!
This was one of the easiest pies I’ve ever made (especially if you use store-bought pie crusts). No pre-cooking the filling, just mix, dump, and bake. It has a perfect amount of sweetness to temper the slightly-tart blackberries. And the sugar on top of the crust is just an extra plus!
Summertime, here we come 🙂
Blackberry Pie (Recipe found here)
- 4 cups fresh blackberries
- 1/2 cup white sugar
- 1/2 cup all-purpose flour
- 1 recipe pastry for 9″ double crust pie
- 2 Tablespoons milk
- 1/4 cup sugar
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.