Wednesday, November 16, 2011
Our thanksgiving would not be complete without Blackberry Pie. Preferably with berries picked with our own hands in Seattle! Seattle is where I grew up and it is the land of wild blackberries. Everywhere! I never appreciated it until I moved to Utah which is NOT the land of wild blackberries. This was my latest foray into blackberry picking and it was so fun! So this year I am so excited to know that I will have real Seattle blackberries in my favorite Thanksgiving Pie! Thank you God for blackberries, they are so amazing and sticky and sweet!
Mom's Blackberry Pie
Makes 1 pie
2 cups flour (can use part whole wheat)
1/2 tsp Salt
2/3 cup butter
Mix flour and salt, then cut in butter with pastry cutter. Add 2-4 Tablespoons ice water and mix with fork until a ball forms. Form into two balls and flatten. Roll out two pie crusts. Line pie pan with one and cut slashes or decorations in the other.
1 quart frozen blackberries, thawed (or fresh if you can get them)
1 1/2 cups sugar, (or to taste)
1/2 cup flour (or a little less if you like your pie juicy)
Mix berries, sugar and flour lightly and pour into unbaked pie crust. Put second crust over the top and seal the edges. Before baking brush pie top with half and half (milk will work) and sprinkle lightly with sugar.
Bake at 400 degrees for 15 minutes. Lower temperature to 350 degrees and continue baking for 45 minutes or until nicely brown.
Let cool slightly and serve warm with vanilla ice cream. Our family tradition is to eat left over pie for breakfast!
“Come join Love the Pie with TidyMom sponsored by Cherokee USA, Le Creuset, Wilton, Bags by Bloom and Harvard Common Press”