This is kinda cheating because this pie is not for my Father in Law. But it is the pie of the month for April -just for one of his co-workers. I was getting a little worried that I wouldn’t get this month’s pie out what with the imminent child and all, so while my in-laws were away on business (they would have scolded that I had “no business” making a pie) I got on it.
This is a California Blackberry pie and is honestly my all-time favorite pie to make. It is so easy. I make it with the Laura crust (my family’s heirloom) and the filling has just 3 ingredients. I call it California Blackberry only because my Aunt Linda passed it onto me – and she’s in California. It’s a German Baptist recipe and I love it because you can use fresh or frozen blackberries. Since you can’t buy blackberries by the flat here the way you can in CA, it works well. And ALWAYS tastes great.
This month, I thought I’d include the recipe.
Preheat oven to 350. In a medium saucepan over medium heat combine:
4 c. blackberries
1 c. sugar
1/2 c. flour
Stir constantly until mixture boils. Pour into unbaked crust. Top with second crust and vent. Crimp edges, brush crust with milk or egg white and sprinkle with sugar (I like to use raw sugar for texture. Raul likes a cinnamon and sugar mixture). Bake on a cookie sheet (to catch bubbly drips) for 40-50 minutes or until crust is golden brown and filling is bubbly. Fabulous served hot or cool with ice cream.