This week’s grain harvest recipe features blackberries. Here in Michigan, it is blackberry picking from now through September. If you plan to forage for wild blackberries, be aware that you will not be hunting berries alone. The beautiful black bears that live in this area are quite fond of blackberries I have a sneaking suspicion that if you have bears where you live, and you have wild blackberries, you are likely to find that your berry patch is shared territory. So this recipe for Brigid’s Blackberry Pie can be made using fresh or frozen blackberries.
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 the top crust is golden brown.
Yield: 1 9-inch pie Source: Edain McCoy, The Sabbats