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Blackberry Pie I

Reviewed: Jul. 29, 2011
Yum! This pie is divine. A perfect way to use up all those blackberries in the garden. I usually use blackberries that aren't sweet enough to eat plain, and increase the amount of sugar in the pie. I also find the juice of half a lemon really wakes it up, and some egg wash brushed on the bottom crust keeps it from turning soggy. Dots of butter beneath the top layer of crust don't hurt either! While frozen berries work fine, I really prefer the taste of fresh ones. This basic recipe holds up well to personal tweaks. Sometimes I like to add orange or lime zest and a squeeze of juice to the filling. Occasionally I make this pie with mixed berries (strawberries, raspberries, blueberries...) and it always turns out splendidly.
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