ICBC: Blackberries

I’m going to be really honest here. I did not make this blackberry recipe during the week of the blackberry challenge. I had recently made it but just had not posted a blog yet. And, I was so proud, I decided to use it for this week’s challenge.

I made this yummy looking pie! It’s probably the best pie I’ve made yet. As you can see below, it actually thickened properly and didn’t ooze apart after being cut! I realize that doesn’t seem like a big deal, but I was super proud.

I don’t really have a recipe, but I do have some pie tips that I followed from The Lost Art of Pie Making Made Easy, which is my favorite pie book.

Use 5 cups of fresh fruit, 3/4 cup sugar, and 3 tablespoons of cornstarch or tapioca. Start off in a 425 degree oven for 15 minutes, then turn down the heat to 350, bake another 30-45 minutes. Allow the filling to totally bubble for a few minutes in the innermost part of the pie to insure a filling that “sets”. That’s where lattice crust comes in handy. Plus it looks so yummy when it bubbles over. Delightful.


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