A juicy slice of blackberry pie simply begs for a companion scoop of vanilla ice cream.
2 cups fresh blackberries
1/4 cup granulated sugar
1 tablespoon lemon juice
Pastry for (9-inch) double crust pie
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.