This time of year the wild blackberries are full here in the Fraser Valley. If you lived in our area you'd most likely see me just minutes from our home sporting my berry picking garb. Let's just say I'm quite a sight in my knee high rubber boots, jeans and my hubbies over sized thick denim shirt. I bring along a few ice cream pails and a long rack to pull the branches closer. The best berries are always just out of reach. The branches are thorny but it's worth a bit of discomfort....after all, look at one of the end results!
- pie crust enough for 1 double crust pie (use your favourite recipe or check our recipe index)
- 6 cups blackberries (rinse fresh berries several times and allow to drain in colander)
- 3/4 cup white sugar
- 1 tbsp lemon juice
- 2 tbsp cornstarch
- 2 tbsp minute tapioca
- Roll out pie dough to fit pie plate. Roll out second piece and either keep it whole for a full top crust or cut into stripes to make a lattice top.
- Once berries are clean, place in a large mixing bowl and add remaining ingredients.
- Stir to combine. The berries will break up some but that's how it should be.
- Pour berry mixture into crust lined pie plate.
- Weave the strips of pastry over berries to make a lattice top or place the whole top crust over and flute the edges. If using a whole top crust poke some holes in the top with a fork.
- Bake in pre heated 375º oven for 40-50 minutes. The berries should be bubbling and you will notice the liquid has thickened.
- Remove to a cooling rack. Serve with ice cream.
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