Wild Blackberry Pie
In rural areas of the Northwest, you can find wild blackberries growing just about everywhere. They're ripe for picking late August thru the end of September. My family looks forward to this pie every year. You can make wild blackberry pie from fresh or frozen blackberries, but be sure to thaw them before using.
- 1 recipe Papa's Pie Crust (Makes two 9-inch pie crusts)
- 5 c. fresh blackberries
- 3/4 c. granulated sugar
- 3 T. quick-cooking tapioca
- 1/4 tsp. ground cinnamon
- 1/2 tsp. fresh squeezed lemon juice
- 1 T. cold butter cut into small cubes
- 1 pinch granulated sugar for top
- Preheat oven to 400 degrees. Prepare Papa's Pie Crust recipe according to directions.
- In a large bowl, gently toss blackberries, 3/4 cup sugar, tapioca, cinnamon, and lemon juice. Spoon into pastry-lined pie plate. Dot with butter. Cover with remaining pastry and flute edges. Cut 4 slits in pastry, to allow steam to escape. Sprinkle top with a pinch of sugar. Cover edges with aluminum foil to prevent excessive browning.
- Bake for 10 minutes at 400 degrees, reduce heat to 375 degrees and bake another 30 minutes. Remove aluminum foil and continue to bake an additional 15 minutes. Remove from oven and cool on a wire rack before cutting and serving. Serve warm or at room temperature.
- Cook's Note: Turn heat up to broil at the end of cooking to brown the top, if needed. Papa's Pie Crust Recipe: http://www.cookingmamas.com/papas-pie-crust.html