My sweet husband has come home from work three days this week with fresh blackberries, picked from wild berry patches growing out around his job site. He stayed late in the heat and picked berries, braving not just the heat but the chiggers and brambles, and brought us home quarts and quarts of beautiful fresh ripe berries. All he requested was a cobbler "like his grandma used to make" with two crusts.
Now you have to understand, I don't do pie. I do make really good peach or pear cobbler, but those involve making a batter that cooks into a thick, almost cake-like top, nothing like the traditional pie crust style cobbler. So I searched out and found this recipe for blackberry pie and decided to try it.
As you can see, I used my trusty regular pie crust recipe--Pillsbury Ready Crust(!)
The other ingredients are:
- 3 cups fresh blackberries
- 1 c sugar
- 3 T corn starch
- 2 T butter
The top crust I cut in strips and latticed-it---you real pie bakers out there just be quiet, I was really impressed with myself! Then I sprinkled just a little more sugar on top so it would have pretty little sugar crystals on top. I baked it about 35 minutes at 350 degrees.
This is what it looked like after it came out of the oven--my son even said, "Wow, mom, it looks like a real pie!" I was so excited, I could hardly wait for it cool off enough to cut into it.
If I make this again (and I probably will) I'd gently toss the berries with the corn starch and sugar, not put the corn starch on top. Besides not thickening enough, I had a couple of clumps of cornstarch right underneath the top crust that never dissolved. I might even increase the amount of corn starch by another tablespoon.
Verdict--this one's keeper!
Stay tuned this next week, I'll be sharing even more blackberry bounty recipes as I go!
This post is being shared at:
Foodie Friday at Designs by Gollum
Finer Things Friday at The Finer Things in Life
Recipe Swap at The Grocery Cart Challenge
Tempt My Tummy Tuesday at Blessed with Grace
Tasty Tuesday at Balancing Beauty and Bedlam
Until next time, good cooking, and good eating!