In keeping with the harvest of blackberries, I wanted to create something equally as sweet yet, simple in cooking so many can enjoy the comfort of freshly baked pie without the fuss.
One tip is to make sure you wash the berries and let them drain so they are not overly wet when making the recipe. If there is too much water, the fruit will release its own juices and make the pie a runny mess.
If the berries are sweet, reduce the first amount of sugar to 1/2 cup.
I like to incorporate fresh lime juice to brighten the berry flavor, but if you do not have fresh, bottled will do. In addition, I prefer lime but lemon will work in a pinch if lime is unavailable.
I also use store-bought crust. I know, I know, it’s not from scratch, but I don’t have the time and space to make scratch dough.
Even my grandmother, Anna Rose Anderson, who taught me a few tricks of the trade, agrees that store bought is often the way to go. So save you time, buy the crust and enjoy the pie.
Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherds-town, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.
2 9-inch pie crusts
4 1/2 cups blackberries
2/3 and 1/4 cup sugar, divided
1/2 cup flour
2 teaspoons fresh Lime juice
1 teaspoon vanilla
2 tablespoons milk