Fresh Blackberry Pie


~ Start by following the Flaky Pie Crust recipe here on the website and dividing into 3 parts~

 Line a 9.5” pie plate using one part of the pie crust rolled out as directed 1/8th inch thick and refrigerated for a few minutes. Please follow instructions using the Cookie Thing.

Add enough fresh blackberries to fill the pie dish and mound up berries about two inches higher above the rim of the pie dish. This makes a nice full pie.  Mix together 2 cups sugar and ¼ cup flour and sprinkle evenly over the fresh blackberries. I add drops of almond extract (about 1 teaspoon) or fresh squeezed lemon. Take ½ stick butter, cut into thin pieces and place on very top mound of the blackberries.

Top this with another layer of piecrust and crimp around the edges, cut a few slits in the top. Again, put a few slivers of butter on top, sprinkle generously with sugar.

Place in preheated 425º oven (I place on cookie sheet for spills) and bake for 15 minutes. Lower the temperature to 350º and bake for another 30 minutes. Watch closely! As soon as you see it browning, place a piece of foil loosely on top and continue baking for another 20 minutes to make sure it is well done, but not too brown on top. Remove from oven.

**I typically don’t measure the blackberries, but to fill a 9.5” pie plate, it takes about 6 full cups of berries for a nice round pie.