The property at my grandmother’s house is surrounded by wild blackberry bushes. During the summer, passersby take what hangs over the fences, but the bounty inside is mine, all mine.
Fresh berry pies are really a snap to make, especially if you buy the ready-made crust — all the work is in the pickin’
- Pastry for a 9-inch, two crust pie
- ½ cup sugar
- ⅓ cup all-purpose flour
- 4-5 heaping cups wild blackberries
- ¼ cup brandy
- 3 tablespoons butter
- Preheat oven to 425F.
- In a large bowl, mix sugar and flour. Add blackberries and brandy, stirring gently until berries are well coated with other ingredients.
- Line the bottom of a 9-inch pie plate with half the pastry. Pour berry mixture into pie plate, dot with butter, and cover with the top crust. Cut slits in the top so that steam can escape, and seal and flute the edges.
- Bake until crust is brown and juice bubbles through the slits (about 35-45 minutes).