How to make a wild blackberry pie

Blackberry Pie:

I do not have a recipe. This will be a cowboy attempt from the hip but I will let you know how it goes by updating this blog.

Heat oven to 350 degrees

First of all we need some blackberries. I am going to start with about 1/2 gallon that I just picked from the forest. I am going rinse and clean them.

** Taste the blackberries** this will tell you how much sugar you should add. Mine are a little sour so I am thinking about 1/2 C or 3/4 C. I am going to start with 1/2 C. I might add a little molasses...just a touch and maybe some honey.

I am going to add 1 - 1 1/2 teaspoons of vanilla. Taste the juice to see if that is enough vanilla.

1 tablespoon of flour so the juice gets thick.

Option: soak blackberries in rum or brandy for a little bit or create a blackberry reduction sauce that will get poured over the fresh berries. ( I will blog how to do that next)

We are ready to add the blackberries to the pie shell. Oh wait! We don't have one. No worries. There are two that I use. One is from Ina Garten and one is from an old book my wife has..Century 21 cooking. Both of these turn out great. Ina's is more along the line of puffed pastry shell but is wonderful. Here is a link to her's:Ina's pastry dough

Let's assemble the pie by adding the berry mix to the shell. Add the reduction sauce if you made one or the sugar then add some flour to thicken the mixture. Reserve some of your reduction sauce to drizzle over the top when serving.

Cut slits in the top crust or cut out cool designs. Lay it on top and crimp the edges.

Place the pie on a baking sheet and let's bake it for about an hour.

Twist: I like candied ginger. You can try taking a piece of candied ginger about the size of a nickel. Mince it and sprinkle it on the berries before lidding the pie. I think it will add a nice zing.