If I had to pick a favorite berry, it would definitely be the blackberry. The darker the berry, the sweeter the juice, right? I used to pick wild blackberries in a field near my childhood home in Sarasota. There was something dangerous and exciting about picking the berries, like we thought there was a slight chance they were poisonous and all of us neighborhood kids would be dead by sunset. As you can see, we survived. And those blackberries were exceptionally tasty. Mmm…. Danger tastes good. Plus blackberries are just so darn pretty.
This is one of the pies I baked with my defective “perfect” pastry, the dough was too moist and just crumbled apart. Yes, I was sad but pie should not make you cry, so I sucked it up and enjoyed the deliciousness of my ugly pie.
Again, this a pretty standard recipe for all types of fruit pies. So easy and delicious.
4 cups fresh blackberries
1/2 cup sugar
3 tbs flour
1 tbs lemon juice
1 tbs unsalted butter (cut up in small pieces)
Mix berries with sugar, flour, and lemon juice. Pour into prepared pie pastry. Dot with butter and top with lattice crust or whole crust sliced with steam vents and decorated as you wish. Bake in a preheated 350° oven for about an hour, or until bubbling and golden brown. Cool on a wire rack.
I will report that my official taste-tester declared this pie to be the best he’d ever had. Two thumbs up and sweet declarations of yumminess. So my theory of taste over looks still stands. WINNING!