This purple stained thumb...
...is from picking lots of these:
Blackberries are in season here, which means lots of fresh grown yumminess without having to actually grow things:) My thumbs are much better at being purple than they are at being green!
...is from picking lots of these:
Blackberries are in season here, which means lots of fresh grown yumminess without having to actually grow things:) My thumbs are much better at being purple than they are at being green!So we grabbed a big bowl...
... and headed down our little road...
...to search for berries!
Some of us got a little distracted by rocks and bugs.
But we still came home with a big bowl of yumminess...
...that was quickly turned into a pie!
I used this recipe:
... and headed down our little road...
...to search for berries!
Some of us got a little distracted by rocks and bugs.
But we still came home with a big bowl of yumminess...
...that was quickly turned into a pie!
I used this recipe:1 (15 ounce) package pastry for a 9 inch double crust pie
4 cups fresh blackberries
1 1/2 cups white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 tablespoon butter
Directions
1.Preheat the oven to 325 degrees F (165 degrees C). Line a 9 inch deep dish pie pan with one of the crusts.
2.Place the blackberries in a large bowl. Stir together the sugar, flour, and salt. Sprinkle over the berries, and toss to coat. Pour into the pie crust. Dot with butter. Place the other pie crust over the top, and secure to the bottom crust by pressing with a fork, or fluting with your fingers. Cut a design in the top crust with a sharp knife to vent steam.
3.Bake for 1 hour in the preheated oven, or until the top crust is browned. Let cool to almost room temperature before serving to allow the filling to set.
4 cups fresh blackberries
1 1/2 cups white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 tablespoon butter
Directions
1.Preheat the oven to 325 degrees F (165 degrees C). Line a 9 inch deep dish pie pan with one of the crusts.
2.Place the blackberries in a large bowl. Stir together the sugar, flour, and salt. Sprinkle over the berries, and toss to coat. Pour into the pie crust. Dot with butter. Place the other pie crust over the top, and secure to the bottom crust by pressing with a fork, or fluting with your fingers. Cut a design in the top crust with a sharp knife to vent steam.
3.Bake for 1 hour in the preheated oven, or until the top crust is browned. Let cool to almost room temperature before serving to allow the filling to set.
...and it turned out SUPER yummy!
****
P.S. Brownie points for Cindy and {my IRL friend} Ashley for guessing that the purple stained thumb was from berry picking:)
