Summer Blackberry Pie
I HATE making pie crust. Even with this awesome recipe that rolls out really well I find it nerve wracking. But this is a good recipe and comes out flaky. I think it is because it uses butter, shortening, and oil.
1 c. sugar
1/2 c. flour
6 cups blackberries
sugar for sprinkling
My girls like making little decorations out of the leftover crust. Hence, the butterfly 🙂
Bake 45-55 minutes at 425 degrees or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours to allow blackberry filling to thicken.
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