The other day a friend knocked on my door, when I opened it, there he stood with a big smile on his face holding a white bucket full of the blackest berries you have ever seen. He had just picked the wild blackberries that morning and picked a bucket for us and for himself.

What a beautiful gift and how it made my heart happy to think of him diligently picking berries from a thorny bramble to share with his friends. I couldn’t wait to whip those berries into a delicious pie and a berry pie is one of my favorites! It’s the easiest fruit pie to make because there is no pealing, slicing or pitting required, just mix in some sugar and flour into the berries and tuck them into their pastry crust. Here is the recipe I used, It tasted so much better knowing it came as the fruitage of friendship!

Berry Pie

Ingredients:

4 cups fresh Blackberries or Boysenberries
1 cup of sugar
1/2 cup of flour
2 tablespoons of cold butter, chunked up
2 pie crusts (try the recipe I have here on my blog, you will love it!)

Instructions:

Mix flour and sugar together, pour over the rinsed berries in a bowl, stir to coat each berry with the flour sugar mixture.

Roll out the dough, dusting the area with flour to keep it from sticking. Once you have rolled the door into a big enough circle to cover you pie dish, fold the dough gently in half then in half again to make lifting it easier.

Place on Pie plate smoothing out the sides to hug the dish. Trim excess dough from the edges.

Pour sugared berries into the pastry covered dish. Top with a few pats of the cold butter.

Repeat the rolling of the dough for your top pastry. Pinch the edges of the pie to seal the top dough to the lower dough.

Using a butter knife make a few 1” slits in the top crust. Splatter a little milk on the top crust then sprinkle with sugar.

Bake for 45 minutes in a 350 degree oven. You may want to protect the edges of the pie crust with a collar of tin foil because they may burn before the pie is full baked. You also may want to piace a cookie sheet lined with tin foil on the rack beneath the pie in the oven to catch any over flow drippings. Enjoy with a scoop of vanilla ice cream!

Try these other great recipes from our Archives:

Buttery Flaky Pie Crust

Cherry Pie (published May 20, 2017)

Homemade Berry Pie (published July 23, 2017)

Whole Wheat Waffles (published August 12, 2017)

Almond Roca (published February 22, 2018)

Homemade Banana Cream Pie (published May 10, 2018)

Cannoli (published August 3, 2017)

Easy Authentic Tiramasu (published May 3, 2018)

Ooey Gooey Blonde Brownies (published August 11, 2018)

Old Fashioned Peach Crisp (published August 1, 2018

Classic Canned Peaches (published August 8, 2018)

Dutch Babies (published May 30, 2018)

Noyaux (Almond Extract made from stone fruit pits

For More “Homestead” Articles see our Archive stories:

The Beginning of a Blog (Published May 18, 2017)

The Cherry Tree (Published May 20, 2017)

How to Roast Your Own Coffee Beans (Published May 22, 2017)

Successful Square Foot Gardening (Published May 23, 2017)

Yosemite (Published June 7, 2017)

My Tiny House (Published June 15, 2017)

Making Noyaux (French Bitter Almond Extract from Stone fruit pits) Published August 7, 2017)

Sweet & Spicy Pickles (Published July 21, 2017

Classic Canned Peaches (Published August 6, 2018)

Recipe Index:

Breakfast:

Whole Wheat Waffles (published August 12, 2017)

Dutch Babies (published May 30, 2018)

Dinner Ideas from Around the World:

Babaganush (Middle Eastern Roasted Eggplant Dip) Published July 29, 2017

Shrimp Spring Rolls with Peanut Dipping Sauce (Published August 18, 2017)

Saltimbocca (Roman Style Veal Scallopini) (Published February 18, 2018)

Vietnamese Lemongrass Beef Salad (Bun Bo Xoa) Published March 12, 2018)

Spiced Chickpea Salad with Roasted Cauliflower (Published April 22, 2018)

Steamed Mussels and Fettuccine (Cozze e Fettuccine) Published May 4, 2019)

Shrimp Risotto (Risotto alla Gamberi) Published June 2, 2018)

Pasta Carbonara (Published May 12, 2018)

Arancini (Italian Fried Rice Balls) Published June 4, 2018)

Ossobuco alla Milanese (Milan Style Veal Shanks & Saffron Risotto) Published June 20, 2018)

Lasagna Bolognese (Published Aug 3, 2018)

Kung Pao Chicken (Published August 23, 2018)

Eggplant Parmesan (Published August 29, 2018)

Gyoza (Potstickers or Chinese Dumplings) Published August 27,2018)

Cacio e Pepe (Published August 28, 2018)

Southern Fried Chicken (published September 11, 2018)

Side DIshes:

Festive Pineapple Sesame Coleslaw (published September 14, 2018)

Italian Roasted Vegetable Platter (published September 13, 2018)

Canning and Preserving:

Noyaux (French bitter almond extract from stone fruit) (Published Aug 7, 2017)

Sweet & Spicy Pickles (Published July 6, 2017)

Canned Peaches (Published August 23, 2018)

Ricotta from Powdered Milk (Published Aug 5, 2017)

Candied Orange Peel (Published September 12, 2018)

For other great travel articles about living in Italy try one from our Archives:

A Morning Run in Nettuno (Published September 10, 2017)

A Visit to Castelli Romani (Published September 13, 2017)

Dinner for Six (Published October 1, 2017)

Italian Cooking School (Published October 8, 2017)

Culinary Tour of Napoli (Published November 17, 2017)

Changing Seasons in Italy (Published November 25, 2017)

Our Trip to Englands Cotswolds (Published January 12, 2018)

Cooking with Pasquale (Published January 28, 2018)

A Tour of the Garden of Ninfa (Published May 7, 2018)

A Trip to Montefiascone (Published May 17, 2018)

San Gimignano, a visit to a Tuscan Hill Town (Published June 9, 2018)

Tuscan Hot Springs of San Filippo & Saturnia (Published June 13, 2018)

August in Sperlonga (Published August 30, 2018)