Friday, May 14, 2010

Blackberry Pie

Last night was my turn for dessert at Titus 2, so I made blackberry pie for the girls.  I made a crumb crust from the James Wood Band Boosters Cookbook, circa 1992.  It made a wonderful crunchy sugary top, kind of like a fruit crisp without the oatmeal.  Recipe for the pie is linked above; I was going to do a squirt of lemon over the berries but forgot.  To make a crumb crust (snagged from a French Apple Pie recipe):  mix together until crumbly with pastry blender or food processor: 1/2 c cold butter, 1/2 c brown sugar, 1 c flour. 

Oh, and until your fruit farm opens this summer, make sure you use only "alpine fresh" blackberries... from Mexico.

1 comment:

Jessica said...

totally love that your berries were from Mexico. I mean honestly, isn't there where the best fruit is from? Sheesh.