January 23, 2011

Fresh Blackberry Pie...mmm, cellphone-y.....

This week blackberries at our local HEB (Andrew's Note: our big grocery chain here...the commercials try to make you think it stands for "Here Everything's Better", but it's actually the founder's initials - Herbert E. Butt.  I'm not kidding, look it up) have been dirt cheap, $1 for a carton.  I think I've purchased 11 cartons already and my tongue hasn't been the right color since Monday.  Regardless, I decided to make a fresh blackberry pie.  This particular recipe is really easy to make, especially if you buy a refrigerator double pie crust.  (gasp, yes... I did just say buy a fake crust)...((sometimes you have to lower your standards to get the food to your mouth faster))  (She's ruined me for pre-made crust.  Way to go, wife.)

4 cups fresh blackberries
1/2 cup white sugar
1/2 cup all-purpose flour
1 recipe pastry for a 9 in double crust (Booooo)
2 tablespoons milk
1/4 cup white sugar
1. 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.
2. 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. (3. Revel in the deliciousness)

1 comment:

  1. yuUUUUUuuummm. s'pose I have to make THIS now... right now.