Down the road from our house grows the most epic blackberry patch on the planet. And every summer around mid- August The Girl and I are down there picking big, fat, juicy blackberries about every third day or so. It’s tricky though, because technically the blackberry patch belongs to the whole neighborhood, not just us.
But we are greedy berry thieves. And usually we only have fight with our neighbors The Hillbillys and our other Neighbor Girly Girl about twice during the season for berry picking rights.
The Girl and I have even been know to wake up at the crack of dawn and run down there with our baskets in hand to pick. Why? Because there is nothing better in this world than a freezer full of glorious berries to last you all winter long. Nothing.
2 cups blackberries
2 cups blueberries
2 cups raspberries
1/3 cup sugar
1/4 cup all- purpose flour
2 tablespoons unsalted butter, chopped into bits
1/2 teaspoon cinnamon
2 refrigerated pie crusts
Pre-heat the oven to 375 degrees
Lay out 1 pie crust flat in the pie plate. In a large mixing bowl combine berries, butter, flour, sugar, and cinnamon. Pour into pie crust. Roll out the second pie crust and using a small star shaped cookie cutter cut 7 stars from the crust. Carefully place star cut-out pie crust over berry mixture and crimp the edges of both crusts together. Brush with egg wash. Bake at 375 degrees for 50 minutes or until the juices are bubbling.
Cool. Slice. Serve with ice cream.
Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie. Basically, the book is awesome. Enough said.
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