Picking wild blackberries for a pie in summer is one of life’s great pleasures. If you do pick your own, look for berries that are deep purple or blackish burgundy. Try one before you pick a bunch to test for ripeness. Oregon and Washington are big blackberry producing states. Makes 8 servings
3/4 cup sugar
¼ cup all purpose baking flour
1/2 teaspoon finely shredded lemon peel
4 cups fresh or frozen unsweetened blackberries
1/3 cup packed brown sugar
3 tablespoons half-and-half or light cream
1/3 cup chopped toasted hazelnuts
2 cups all-purpose flour
6 to 7 tablespoons cold water
Defrost two frozen pie shells to room temperature. Combine sugar, 1/4 cup flour, and lemon peel in a large mixing bowl. Add fresh or thawed blackberries; toss gently until coated.
Transfer berry mixture to a thawed pastry-lined 9-inch pie plate. Roll out second (top) crust and cover pie mixture. Trim and seal edge. To prevent over browning, cover edge of pie with foil.
Bake at 375 degrees for 25 minutes for fresh berries (50 minutes for frozen berries). Remove foil. Bake for 20 to 25 minutes more for fresh berries (20 to 30 minutes for frozen berries) or until top is golden and center is bubbly.
In a small saucepan, mix brown sugar and half-and-half or light cream. Cook and stir over low heat until sugar melts. Stir in chopped toasted hazelnuts. Pour over hot pie. Cool.
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