Hello all, here’s one of my favorite pie recipes. It takes about 5-10 minutes to make (if you’ve already got some crusts rolled), and 50 minutes to bake.
Sometimes, I only have enough blackberries to make half a pie, so I’ll substitute in a few blueberries, making a black-and-blue-berry pie, which I’ve dubbed “Bruise”berry pie.
(Too few blackberries.)
Here’s the recipe:
- 2/3 cup white sugar
- 3 Tbsp. cornstartch
- A shake of salt
- 1 Tbsp. ground cinnamon
- 2 cups fresh blue berries
- 2 cups fresh blackberries
- (Or some combination of blueberries and blackberries that equals about 4 cups)
- 2 pie crusts; if you’re in a rush, you can use the Pillsbury ones (they’re pretty good)
- 2 Tbsp. butter
- Preheat the oven to 425*F.
- Grease the pie dish with butter and then flour it. Line the dish with a crust.
- Pour all of the berries in the pie crust.
- In a separate bowl, mix the sugar, salt, cinnamon, and corn starch.
- Pour the dry mixture over the berries and mix them up a bit in the crust.
- “Dot” the berry mixture with butter. I usually chop up the butter into about 10-12 little pieces and then drop them on the berries.
- Place the second crust over the berries, and slice some vents in it. Or, you can cut the pie crusts into strips and weave it.
- Bake the pie for about 45 minutes.
Sometimes, the pie is extra juicy, and the bruiseberry syrup that remains is really good on vanilla ice cream.