Wild blackberries are so abundant in our area this time of year and my husband, Harold, has been enjoying picking many buckets for making culinary delights. I decided to use my favorite recipe for Fresh Raspberry Pie and simply change the berries used to blackberry. This recipe is really simple and I love how easy the pie dough is to handle. It results in a picture-perfect pie everytime!
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The ingredients:
2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
3/4 cup shortening
1 egg, beaten
3 tablespoons cold water
1 tablespoon white vinegar
Filling:
1-1/3 cups sugar
2 tablespoons quick-cooking tapioca
2 tablespoons cornstarch
5 cups fresh or frozen unsweetened raspberries, or in this case, blackberries, thawed
1 tablespoon butter
Topping:
1 tablespoon milk
1 tablespoon sugar
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Rinse the berries in a colander and shake the excess water off. Set aside.
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In a large bowl, combine the flour, sugar and salt.
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Add the shortening.
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Cut in shortening until the mixture resembles coarse crumbs.
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In a small bowl, combine the beaten egg, water and vinegar. Add to the flour mixture until just moistened.
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Divide the dough in half so that one ball is slightly larger than the other; wrap each in plastic wrap and refrigerate for 30 or until easy to handle.
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In a large bowl, combine the sugar, tapioca, cornstarch and blackberries. In my case, the berries were really juicy, so I threw in a little flour to make sure the pie thickened up. Let the mixture stand for 15 minutes.
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On a lightly floured surface, roll out the larger ball of dough to fit a 9-in pie plate. Transfer the dough to pie plate, trim even with the edge. Save the edges for another use mentioned down farther.
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Add the blackberry filling; dot with butter.
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Roll out the remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush with milk; sprinkle with sugar.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-amkB0Ifsx3o5bT4rCgapknZMDao1217Stldq_Wv-VgnvbqKxsXplGmS-pYgugocZiCdMyTWzzG58bP_kg6boOVPdyoeT5-7RsBUWKK72W7X1d87GUMpPVhkA8LODavloRVMlPRua-KA/s400/044.JPG)
Bake at 350 degrees for 50-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. It will thicken as it sits.
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While the pie is baking, the dishes can be tackled!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxogUN1_A3ejKystznqEcH_uq9kXtb4YTZK5qKHxhlhyphenhyphenTh9txTgfRjRBVxhTfNaFwSCeXPvVQipCBiU7_u7aqwjYVGUkEii2osgamiB_frOdvKe68cNp-4zRCQ-IVSGBoo6BJjjDFvR8Y/s400/049.JPG)
The scraps of pie crust can be put on a cookie sheet, sprinkled with cinnamon and sugar and baked at 350 degrees for 10-12 minutes.
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A friend dropped off my all-time favorite coffee drink- Starbucks pumpkin spice lattte! No other brands or shops come close to theirs! I enjoyed a pie crust cookie with my coffee.
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The pie, hot from the oven.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn9s7XoJZBTVJ3njPvF7EeEH2e_RCVohFSC39OMdE_SL8zxtT3MlQxlQ9jPnCdzNgNdokh-nLB3abeKpee1iuBucDBNebRGQIt984zqwYOhurLoZM0702VbdSx58oInvLLTpymm-ruQ58/s400/068.JPG)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxGzWOvQGyB3651PLqBYc5hhBV1WW89BU64qTRanafvYur8y22cdZrvDEoo0YyfIq7C8RAXiMaNe7J-QFjOGkdUu7TIxprShNGNqFu0kjdiMvWOdqBSRNJgmKGffvJPz1vl9MnUUpCEno/s400/073.JPG)
Serve with vanilla ice cream. Yield: 6-8 servings. Enjoy!! Next up: Amish Friendship Bread.