Blackbird Blackberry Pie

 A completely delightful and delicious pie. 
That you totally want there to be four--and-twenty of.

Well, that's what Heather called it.

But it is made of blackberries and it is delicious and a pie and has a pie-bird in it. So she isn't wrong, but Heather's a bright girl, so of course she isn't wrong. She's awesome. So is this pie. It's delicious! And she thinks so too. So you should agree with her, 'cause my Heatherleh knows from deliciousness.

I basically wanted a pie on the Fourth of July. I didn't know it was the last day I'd feel not sick for over a week (I say over, 'cause I'm still not at peak form, in a few troubling ways, but I'm not as sick as I was two days ago, so YAY that's awesome) and so, despite the heat and my utter and complete laziness - which happens on any day I have off that I shouldn't - I dragged myself to the a nearby grocery store along with the rest of the freaking area.

I did manage, stunningly, to get a self-checkout pretty quickly. I can't even do that on emptier times.

This pie is simple. If you have a favorite crust recipe, please use it! Or a pre-made crust. It's fine. Mine is simple - I just mix a stick of softened butter with around a cup and a half of flour, a dash of salt, and a half cup of sugar. If it is too crumbly, I mix in two TBS of ice water. Then I ball it up, flatten in it plastic wrap, and chill it for about a half hour.

Divide in half. Roll it out, place it on the bottom of your buttered pie pan. OR press it in the bottom of a buttered pie pan if, like me, you a) don't have a rolling pin and aren't in the mood to clean off a bottle or something and b) the dough is soft enough that making bits of dough flat in the bottom of the pan makes sense.

Put the other half back in the fridge.


- two packets of blackberries (or raspberries or blueberries), rinsed with bad ones removed
- 1/4 cup sugar
- two TSP vanilla

and mix together in a bowl. If you aren't in any great hurry, let that sit for about fifteen minutes to a half hour, but never mind if you don't - I rarely do and it's never bothered anything. Pour the mixture into your pie crust.

If you have a pie bird, put in in the center.

Roll out the other half of the dough and place around the pie-bird or, much as before, flatten out and put the dough on top the pie around the pie-bird by hand. It'll look rougher, but that's okay. It's rustic! Sprinkle the crust with sugar, barely.

 Looks pretty tasty, if you ask me. 
And you sort of it, by reading this blog.

If you did NOT use a pie-bird, then cut some slits in the crust or designs or something. It'll let the steam escape. If you have it, you still can if you want to, but you needn't.

Bake at 375 F for approx 35 mins, until the crust is golden. Let sit and cool, so the pie can gel.

Slice and serve with whipped cream or ice cream or by itself. Be delighted!

OPTIONAL: You can buy tapioca and mix some of it in with the berries, if you want more of a fruit-gel around your fruit.

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