My friend since middle school and her husband live on a farm with blackberry bushes galore. They posted a photo of a homemade blackberry pie on their family blog site and I immediately asked for the recipe. While I had to use store-bought blackberries, I hoped this pie would come out half as scrumptious as theirs. I had some Flathead Lake cherries on hand so I sliced in half about 10 of them (threw away the pits) and added them to the bowl in step 1.

©EverydayCookingAdventures 2013

Can I toot my own horn for a minute that this was the first time I’ve cut any sort of design into the top of my piecrust? I was inspired by a Pinterest pin a friend posted of all kinds of pretty top crust designs, but this was as adventurous as I could get. I baked the pie for 15 minutes at 425ºF and then lowered the oven to 375ºF and baked it another 25 minutes. I added my silicone pie shield to keep the edges from burning up about 10 minutes into the 375ºF timing (so just about 25 minutes into baking).​

Adding the top crust to my pie ©EverydayCookingAdventures 2013

The pie came out beautifully tan-brown and I couldn’t wait for a slice! After letting it cool about 2 hours, I cut a couple pieces, topped them with vanilla ice cream and oh my was it delish! It wasn’t too sweet and thankfully not tart either. I was especially happy that the pie had set well so that it wasn’t runny or oozing all over the place. Thank you to Beau & Elizabeth for the recipe! Here’s my pie:

Blackberry Pie ©EverydayCookingAdventures 2013

Blackberry Pie ©EverydayCookingAdventures 2013

Blackberry Pie

Recipe By: Beau & Elizabeth B., 2013
Makes 1 – 9″ pie
Prep Time: 5 mins
Total Baking Time: About 40 mins

Ingredients:

• 1 pie crust (top and bottom needed) such as from Trader Joe’s
• 1 to 2 pints blackberries
• 1/4 cup sugar (a little more for 2 pints)
• 1/8 cup corn starch (1/4 cup for 2 pints)
• 2 tbsp butter, divided in half

Directions:
1. In a bowl, gently turn with hands the berries, sugar and cornstarch.
2. Lay bottom layer of pie crust down, fill with berries, slice a few pieces of butter on top, cover it up, poke a few holes in top.
3. Bake at 425ºF until lightly browned on top. If edges start to burn while baking, cover only the edges with foil or a pie shield.