Brigid’s Blackberry Pie

4 cups blackberries (fresh or thawed frozen)
1 1/2 cups sugar
1/3 cup flour
1/4 teaspoon cinnamon
1/8 teaspoon salt
1 or 2 unbaked pie shells

Preheat the oven to 325º F. Line a deep pie dish with one unbaked pie shell. Mix the other ingredients together in a bowl. If it seems too “wet,” mix in two tablespoons more flour. Turn into the shell and dot with butter. Bake as is or cover with another pie shell, pinched together on the sides and scored several times with a sharp knife. Bake for 1 hour or until top crust is golden brown.

Yield: 1 9-inch pie Source: Edain McCoy, The Sabbats

Sweet Blackberry and Brandy Sauce

Great served over vanilla ice cream, gelato or plain cheese cake.
4 cups fresh blackberries
1 cup sugar
2 tablespoon brandy
2 tablespoons cornstarch
1/4 cup water
Place the blackberries, sugar, and brandy into a saucepan, and place over medium heat. Slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. Dissolve the cornstarch in the water, and stir into the simmering berries. Continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.
Serve over Vanilla Ice cream garnished with fresh blackberries.
Recipe Modified from