On Sunday, before CW and I came back to Vancouver, we went blackberry picking in the back fields at camp. We nearly filled two peanut butter jars full of fresh berries and when we got home, I made pie! I did the same last year but the pie filling, because the berries were fresh, turned out reeeeally juicy. This recipe worked better, still juicy but more pie-like instead of a pastry-drink! So, here’s my altered recipe to make Fresh Blackberry Pie.
Pictures are to come because my sister lost her camera cord, so I gave her mine… and she took it with her to Germany.I usually put the photos on the memory card and then put it in my printer, but I forgot and now I need to buy a new cord.
(Edit: The amazing London Drugs man showed me how to Transfer my photos from the Internal Memory to an External Memory Card. While you are viewing the photo, select Menu and find the “Transfer” or “Copy” options. Then insert the Memory Card and transfer the photos! Easy as pie – pun intended!)
Fresh Blackberry Pie
4 c. fresh berries
7/8 to 1 c. of sugar
5 tbsp. flour
1 wedge of fresh lemon
Select ripe, juicy berries; wash and lay on an old towel and pat dry. Make pastry (or purchase pre-made shells) for 9-inch 2-crust pie.