Makes one 9 inch deep dish Little Wild Blackberry Pie!

In a large bowl add together:
6 cups (1.5 lbs/1 bag)- Little Wild Blackberries *
2-T Cornstarch (you can substitute 1/3 cup flour)
1-C sugar
3-dabs of butter

Directions:

Mix the above ingredients together with a spoon so that everything is well distributed; pour into the bottom pie shell as it sets in the pie plate. Dot the top of the mixture with 2 or 3 dabs of butter. Top off with the second pie shell. Once it is correctly positioned you should have a 1 inch overlap on the top crust so that it can be crimped with the bottom crust. Crimp or pinch the two crusts together and make a decorative edge to seal the two pie crusts.

The pie can be refrigerated until you are ready to bake or baked immediately. To bake, preheat your oven to 450 degrees. Place the pie on the middle shelf of your oven and bake for 10 minutes then turn the temperature down to 350 degrees and continue baking for 35-40 minutes or until the filling starts to bubble and or boil over from the pie edges.

Once the crust is golden brown, it should be done.

Take it out and let the pie cool on a cooling rack until it is ready to serve. This pie is wonderful served warm or hot with premium vanilla ice cream!

Some notes: baking your pie may take less time or a little longer depending on your oven. Just in case it starts to bubble over the side, place a sheet under the pie plate to save cleaning the oven.

*Little Wild Blackberries
Fresh or frozen, these berries are very small and very tart but don’t dismiss their appearance or tartness as inferior; James Beard once called little wild blackberries the Uncrowned King of all Wild Berries for a very good reason.