Peggy Sue’s Blue Ribbon Blackberry Pie

Blackberries – Photo Peggy Sue McRae

If you have not made a blackberry pie yet this year do it now before the next rain. There are still lots of plump juicy berries out there and here is an easy, tasty recipe. I won a blue ribbon at the San Juan County Fair with this recipe, a proud moment in my life.

First, pick enough berries for a pie… and then some. You want plenty of fruit for this pie. Pre-cook your favorite pie crust. You can do this ahead of time. Then divide your berries in half and cook one half in a saucepan with sugar to taste and enough cornstarch to made a nice thick berry goo. Put the rest of the berries into the cooked pie crust raw and whole. Pour the hot berry goo over the whole berries until they are completely covered. The hot goo will cook the berries just slightly but the berries will retain their plump juicy whole character. That is what makes this pie so tasty. Refrigerate overnight (or as long as you can wait) but long enough for the berry mixture to set. Enjoy with whipped cream.

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