Wednesday, July 24, 2013

Delicious Delicious Pie

A few weeks ago, a friend and I picked fresh berries (strawberries and blackberries) and as I was trying to figure out what to do with my abundance of blackberries, 4th of July was coming up.

What better way to use up berries than to bake pies!  I used blackberries and blueberries and made these beauties:

I used store bought crust because I have no room to roll out pie crust in my kitchen and I am lazy.  Plus, store bought crust really does taste good.

The blackberry pie immediately disappeared.  It was amazing.  Tart, with a little bit of sweet and I really liked that the filling firmed up quite a bit.  You didn't have a gooey, oozy center - not that there is anything wrong with that.

Here are the recipes that I used (both from

Blueberry Pie
Original recipe makes 1 pieChange Servings

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
  3. Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
  4. Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

Blackberry Pie
Original recipe makes 1 9-inch pieChange Servings


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. 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, and cut vents in the top crust for steam to escape.
  3. Brush the top crust with milk, and sprinkle with 1/4 cup sugar.
  4. Bake in the preheated oven 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, or until the filling is bubbly and the crust is golden brown. Cool on wire rack.

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