We have so many blackberries, I made TWO blackberry pies this week. (Yes, I do want you to be impressed.) The first, pictured above, was a little semi-homemade version I made up on the fly. It was sort of a cross between a pie and a cobbler, and though it wasn't the prettiest thing, it was good.For the crust, I simply pressed refrigerated sugar cookie dough from the grocery store into the pie pan. I didn't even roll it out. Then I mixed about 5-6 cups of whole blackberries with 1 cup of sugar and 4 Tablespoons of cornstarch and dumped it into the bottom crust. For the top crust, I rolled the remaining sugar cookie dough into a thin circle and laid it on top. The top and bottom crust didn't meet, but as the berries cooked down in the oven, they made more of a connection. I baked it at 450F for 15 minutes and then reduced the heat to 350F and cooked it for another 20 minutes.
I made a traditional blackberry pie with a real pie crust and a cooked center for my friend Rebecca's birthday brunch tomorrow. I hope it's tasty...and that she appreciates the monogram.
I'm so impressed! I would have probably eaten all the blueberries by themselves and not made a pie. What a fun thing to do with the extras!
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