Blackberry Pie

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Hi again! I wanted to post this yesterday, but it was storming and apparently my  internet is afraid of thunder.  Cool, welcome to New England.

So it’s summer, which is the PERFECT time for pies, in my opinion. Actually, when isn’t it a perfect time for pie?  I’m lucky enough to have tons of blackberry bushes in my backyard, so the other day, my sister and I went out and picked a bunch. We made a couple cobblers, but still had like a trillion berries left over, so we decided to make…*dun dun duuuun* a pie!  Confession, it was the first pie I’ve ever made besides this one pudding filled one in the third grade. If you’re brave enough to trust me…read on, kitchen warrior.

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Here’s what you’ll need (recipe adapted from here)

4-4 1/2 cups blackberries

1/2 cup white sugar

1/2 cup all purpose flour

A 9 inch double crust (your favorite recipe or store-bought)

2 tablespoons milk

1/4 cup sugar

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First, preheat your oven to 435 degrees. Grab a pie plate and roll 1/2 of your crust out along the bottom. Leave the rest for the latticework. Combine your berries (leaving 1/2 cup out) with the 1/2 cup of sugar and flour in a bowl and stir together. Spoon that mixture into your pie crust and pour the rest of the berries on top of the mixture. Next, cut your crust into 1/2 to 1 inch strips for the latticework. Latticing looks really tricky, but we followed this great guide here, and it came out fine! If you prefer to skip the latticework, you can just lay the rest of the crust over the top of the pie and viola!

Once that’s done, brush the crust with milk and sprinkle with 1/4 cup of sugar. Toss that bad boy in the oven for 15 minutes, and then reduce the temperature to 375 for 20-25 more minutes. It might have just been the insane humidity, but we found we needed an extra 7 minutes or so.

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You’ll know when yours is done when the crust is golden and the filling is bubbly. Serve with ice cream (vanilla is my favorite for pies) and enjoy!

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High five to self, that pie was the bomb.com.

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