Wild Blackberry Pie

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Here in the southeastern US, it's the season for wild blackberries! You can find these growing like weeds in vacant lots, sports fields and in rural areas, growing at the perimeter of the woods. I've got a lot of them growing where I live, and now and for the next month they're turning ripe and juicy, so I decided to go berry picking. Definitely wear long pants for this, as the blackberry vines are thorny and tenacious. After about an hour of having my flesh snagged by brambles, I had collected about four cups worth of berries. The results are well worth the scratches and occasional ant bites.


Behold my berries! Here they are, after being rinsed and allowed to drain in a colander to remove as many of the leaves and bugs as possible.


Since I'm too lazy to make my own pie crust, I get the ready made pie shells from the supermarket. You'll need deep dish or extra large. Pull these out of the freezer about ten minutes prior to use, so they will be pliable.


You'll also need 1 cup sugar, 1/3 cup corn starch (or flour) for thickening, 1/2 teaspoon of cinnamon, and 2 tablespoons butter.


Add the sugar, corn starch and cinnamon into a large mixing bowl. Also, go ahead and preheat your oven to 425 degrees Fahrenheit.


Now, add four cups of blackberries.


Mix your ingredients gently in the bowl. Try not to smash the berries, just make sure everything's evenly distributed. Don't worry if it looks too dry, the berry juice will liquefy everything when it cooks.


Now take a look at your pie shells. These both look to be in good shape. Use the best one for the bottom, the other for the top.


Pour your berries into the pie, and use a spoon to distribute them evenly.


There, that looks about right.


Dot the top with thin butter shavings.


Turn the other shell over on top of the pie, and gently work it free.


Use your fingers to pinch around the edges to seal the crusts together.


There, almost ready. Just one more step.


Cut a few thin slits in the top with a knife, to allow steam to escape.


Bake in the oven for 35 to 40 minutes at 425 degrees. I put the pie onto a pizza pan to catch juices.


Some volcanic activity reported, Captain!


Take out before it gets too brown.


Set it on a cooling rack, and allow to cool.


Once cool, you can cover with aluminum foil, and place in the refrigerator to chill.


Mmmm mmmm, time for pie! The first piece is always the hardest to remove.


Time to enjoy some of the delicious fruity goodness that is blackberry pie!