Helloooo! Bear here. Terry has saved my Berry Best Pie recipe for last, which must mean it must be the best. Which it is. From the time I was just a cub, I remember watching Mama make this delicious berry pie. Something about the fresh blackberries makes it so good. Maybe it’s because my thick fur keeps the brambles from sticking me, so I can reach the highest, sweetest, ripest berries, or it’s the feel of the berry juice dripping down my muzzle, but I just find this is the perfect pick for any summer dessert. Mm-mm-mmm! It’s so berry good!
Bear’s Berry Best Blackberry Pie
Gather from the forest:
1 unbaked 9-inch double pie crust (I make mine from “scratch” but you could lumber on over to the store and get one of those ready-made frozen kind)
4 cups fresh blackberries (frozen works too, but isn’t quite as tasty)
3 tbsp. cornstarch
1 cup sugar
1/3 cup flour
2 tbsp. butter or margarine
1 tbsp. milk
1 tsp. sugar
Aluminum foil or pie ring
Here’s what you do:
1. Preheat oven to 425.
2. In a small bowl, mash a handful of berries. It won’t take long if you have big paws, like me. Or you can use the back of a spoon to squish them. Mix in the cornstarch. Set aside.
3. In a large bowl, gently mix the remaining berries, sugar and flour. Carefully fold in the berry-cornstarch mixture, trying not to break any berries (otherwise, you might end up with a runny pie).
4. Pour into bottom pie shell. Add dots of butter.
5. Lay out the top crust layer on a floured surface. Using a sharp knife or pie wheel, cut into ½-inch strips. “Weave” the strips over the pie mixture, forming a lattice top. Pinch over edges to seal.
6. Brush lattice with a little milk then sprinkle with sugar.
7. Place a pie ring on the rim. If you don’t have a pie ring, cut a ring of aluminum foil (by folding it as if you were cutting paper snowflakes–but cut it into a ring shape).
*Note: Using the pie ring is important as it allows the pie to cook entirely, without burning the outside edge of the crust.
Bake until the juice is bubbling, about 40-45 minutes (I like to put a sheet of aluminum foil below it, so catch any juice drips).
Cool on a wire rack then serve plain or with vanilla ice cream. I guarantee, it will be berry, berry delicious!