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Fresh blackberries are
in season from June through September, a perfect time to try
this easy to make sweet and juicy pie.
Blackberry
Pie
- 2 cups fresh blackberries
1/4 cup granulated sugar
1 tablespoon lemon juice
2 (9-inch) pie crusts, unbaked
2 tablespoons all-purpose flour
1 tablespoon granulated sugar
1 teaspoon butter, melted
- Preheat oven to 400°F
(205°C).
- Combine blackberries,
sugar and lemon juice; set aside and separate each crust out
to 1/8-inch thick; fit bottom crust into a 9-inch pie pan. Combine
flour and sugar; sprinkle on bottom of uncooked crust pie.
- Pour blackberry mixture
into crust; cover pie with remaining pie crust, crimp and flute
the edge with a fork. Cut a steam vents (one or several thin,
1-inch long slashes); brush with melted butter.
- Bake for 40 minutes or
until bubbly and the crust is browned.
Makes 8 servings.
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