Blackberry Pie

Yes my friends, it’s moment for blackberries. The season is here, the berries are ripe and ready for picking. Blackberries grow wild here along the American River, and pretty much around all of the creeks and streams in California. Heck, they even grow wild in empty lots and neglected back yards in San Francisco. Hank, I, and our friend and fellow food blogger Amber went berry picking at the river that week and brought home a couple pounds of fresh, ripe, juicy berries, perfect for a pie. And a perfect pie

it is, or was. It didn’t last expanded. Honestly I think it was one of the best pies I’ve ever made, and that’s saying something, considering I like to form pie. The filling held together (instant tapioca is a great thickener), the additions of lemon, cinnamon, and almond extract just intensified and enhanced the blackberry flavor. And the crust? Well, in my opinion, homemade pie is just an excuse to eat homemade butter crust.

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