It’s wild blackberry season. Not everywhere, but where I walk. Every day I see hundreds of them. I can’t pick them all. Fortunately, other people have been picking them, too. So much abundance! I have been picking blackberries for several days. Today I shared some with my neighbor Liz.
There’s nothing quite like the sweet shot of berry flavor in my mouth when I toss a half dozen in. The walk stops and the picking begins. The sun warms the berries and they are delicious. Front teeth chewing only, please, or the seeds will occupy all the barely accessible spaces throughout the back teeth.
Daughters Dori and Mary were here for the weekend, so Dori and I went berry picking Sunday morning. We came back with enough to make a pie, plus plenty more. She makes wonderful pies. She used the standard piecrust instructions from Better Homes and Gardens, along with the recipe for blueberry pie on the Kraft Minute Tapioca box. As she said, blueberry is close enough. And it was.
Blueberry Pie Using Blackberries
4 cups fruit
¼ cup Minute tapioca
1 cup sugar
Mix fruit, tapioca, and sugar in bowl. Let stand 15 minutes. Line a 9-inch pie plate with pie crust. Fill with fruit mixture. Dot with 1 tablespoon butter. Cover with top crust. Seal and flute edge. Cut several slits in crust. Bake in preheated 400 degree oven 45 to 50 minutes or until juices form bubbles that burst slowly. Cool.
Thanks to Minute Tapioca for printing the recipe on the box.