A late summer activity we like to do with the family is blackberry picking. We all trek over to Discovery Park here in Seattle, gingerly weave our way past the thorns and pluck as many fat berries as we can before A) One of the kids starts screaming that they've been attacked by a spiny bush or B) We get sick of it.
Today we went on our third annual blackberry expedition and brought back more than enough for a pie.
And the pie is easy. So easy. It can even be made with frozen blackberries, though we can't vouch for the perfect sweet-tart combo you get with fresh.
Here's what you need and how you do it:
4 cups blackberries
3/4 cup + 1 Tablespoon white sugar
1/2 cup all-purpose flour
1 box of 2 store-bought pie crusts (Yeah, we're not going anywhere near a rolling pin)
A few Tablespoons milk (we used soy)
Preheat the oven to 425 degrees. Combine the berries with sugar and flour. Pour into your pie shell. Top with second crust or make a fancy lattice like we did above. Brush the top crust (or lattice) with milk. Sprinkle 1 Tablespoon (or so) of sugar over top curst (or lattice).
Bake at 425 degrees for 15 minutes. Reduce the oven temperature to 375 degrees and bake for an additional 20 to 25 minutes.