Happy July 4th!!! To celebrate I will share one of my personal favorite traditions... the picking of wild blackberries to make a pie...
Writer's Roost Blackberry Pie
4 cups hand-picked blackberries (wash thoroughly!)
3/4 cup white sugar
3/4 cup all-purpose flour
2 tbsp. drambui, bourbon or rum
dash of salt
zest and juice from one orange (or 2 tbsp. orange juice)
1 box pie pastry for a 9 inch double crust pie (2 rounds)
2 tbsp. milk
1 tbsp. white sugar
1. Comine berries with sugar, flour, liquor, salt, orange juice and zest - mix well and let mascerate for a bit. Meanwhile, roll out bottom crust, place in pie dish (don’t grease) and poke with a fork a few times. Dish berry mixture into crust with slotted spoon, leaving out extra liquid. Roll out second pastry, place on top and crimp edges. Cut “X” in center and fold back edges. Brush entire top with milk then dust with the tablespoon of sugar.
2. Bake at 425 degree F (220 degrees C) for 15 minutes. Reduce the oven temperature to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutes.
3. Let cool thoroughly and serve!
OMG! Friend and illustrator Mark Braught emailed me with a photo of him dolled up for the 4th and his pie creation. Hilarious!!! (He said it was delicious!)
And here's a piece of the pie and blackberry frozen yogurt we made over the holiday weekend. Eat up! :)