Want a blackberry pie recipe?
Rosanna wrote about blackberries this week in her Plain Kansas column, which dovetailed nicely with my day yesterday. I picked up a delicious blackberry pie at a Mennonite bakery. Doesn’t this look delicious? And it doesn’t just LOOK delicious, it TASTES delicious!:) I’m not typically a huge blackberry fan, but this is a good pie. Especially with a scoop of ice cream on top! The blackberry pie recipe below is one given to me by an Amish woman in Illinois and makes a similar pie, I’m sure, to the one in the photo.
- 4 cups fresh blackberries
- ½ cup white sugar
- ½ cup all-purpose flour
- 1 recipe pastry for a 9 inch double crust pie
- 2 tablespoons milk
- ¼ cup white sugar
- Preheat oven to 425 degrees F (220 degrees C).
- Combine 3½ cups berries with the sugar and flour.
- Spoon the mixture into an unbaked pie shell.
- Spread the remaining ½ 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.
- Brush the top crust with milk, and sprinkle with ¼ cup sugar.
- 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.