Blackberries. Juicy, soft, bursting with a tangy sort of sweetness. Countless days during my summers have been spent on the farm, picking these delightful, edible jewels. Not once have I left the patch without crimson-stained hands and traces of purple around my mouth. If you have never had this delightful experience, you are in luck. The blackberry patch at Blue Frog Farm is in peak season right now, ready for you to join in the fun of picking your own berries.
Make the crumble: In a large mixing bowl, toss all dry ingredients together. Using your fingertips, blend butter into dry ingredients until course lumps form. Set aside.
In another large mixing bowl, toss the berries with sugar, cornstarch and lemon juice.
Pour the berry mixture into prepared pie crust.
Sprinkle crumble all over top of filling. Bake pie at 350 degrees for 45-55 minutes until berries are bubbling and crumble is browned. Cool completely before slicing.
Ingredients
Directions
Make the crumble: In a large mixing bowl, toss all dry ingredients together. Using your fingertips, blend butter into dry ingredients until course lumps form. Set aside.
In another large mixing bowl, toss the berries with sugar, cornstarch and lemon juice.
Pour the berry mixture into prepared pie crust.
Sprinkle crumble all over top of filling. Bake pie at 350 degrees for 45-55 minutes until berries are bubbling and crumble is browned. Cool completely before slicing.