If you asked me to name my favorite pie I would definitely, beyond a shadow of a doubt, tell you it’s blackberry pie. There is nothing on the planet that takes me back to being a kid the way blackberry pie does. (My mom’s cream cheese brownies would come in second.)
When we were kids, we’d go to camp with our grandpa for all kinds of things, from snowmobiling to chicken barbecues. We tapped maple trees, four-wheeled, and built lean-tos in the woods from fallen branches. We also had to use an outhouse when we were there, but I won’t get into that. But, by far my favorite thing to do at camp was pick blackberries. I remember a crazy amount of blackberry bushes, all bigger than we were. Grandpa and Grandma would give us old coffee cans that he’d turned into buckets to pick with, and Grandpa always looped his through his belt so he could pick with two hands. Smart man.
Eating those berries warm from the sun is heavenly, and we probably ate as many as we picked. I made this pie with frozen blackberries cause I don’t have access to blackberry bushes anymore, but it still takes me right back there to the top of that mountain, surrounded by all those trees and the field and the blackberry bushes. Life is good.
Recipe: Blackberry Pie
(from my mom’s recipe box)
pie dough for a double layer pie (recipe here)
5 c. fresh blackberries (or 2 bags frozen blackberries)
1 c. sugar
2 Tbsp. flour (Even though the recipe calls for less, you’ll probably want to use 1/4 c. of flour to help with all the juices.)
2 Tbsp. lemon juice
1/8 tsp. salt
1 Tbsp. butter or margarine
Preheat oven to 450 degrees. Roll bottom pie crust and place in pie dish. In a large bowl, combine berries and lemon juice; add sugar, flour, and salt. Toss to mix. Pour berry mixture into pie dish and add dots of butter. Place top crust with slits over pie; seal and crimp edges. Brush with a little milk or egg wash and sprinkle lightly with sugar. Bake for 10 minutes. Reduce heat to 350 degrees and bake an additional 25-30 minutes or until berries are tender and crust is nicely golden. Cool completely before slicing.