Maddie’s Blackberry Pie
Blackberry season generally arrives through July and August across much of the Salish Sea, though it might be a little later this year if our cold spring continues into June.
Everything depends on the weather, though hopefully talking about it will set things right, maybe bring on a heatwave of gentle proportions, and that’s being a bit superstitious, like never ever setting off on a voyage on a Friday, with bananas.
Regardless, you are going to want to copy, bookmark or print this recipe and save it for when the berries do finally arrive and you bring a little bucket along to fill each time you dinghy to shore. This blackberry pie filling is spectacular.
The recipe was generously shared with us by Maddie, who cruises with her lucky mate aboard Vigorous II.
Maddie’s Blackberry Pie filling
- 6 cups of blackberries
Squish one cup of berries with:
- 2/3 cup sugar
- 1/3 cup flour
- 1 tsp lemon zest
- 1 tbsp lemon juice
- pinch of salt
Mix with rest of berries.
For a pie shell, use your best pastry recipe or a frozen shell. If you are new to making pastry, pick one of the many pie crust recipes online. Even Martha Stewart has one.
Put in pie shell and dab with butter.
Put in preheated oven at 425F for 10 minutes, turning down to 375F for 30 minutes.