Oregon Blackberry Pie is worth the scratches and stained hands you get when picking your own fresh wild blackberries. Blackberries are a nuisance when they grow on your property. Gradually the vines take over everything if they are not kept in check.
Fortunately the Oregon Blackberry is a flavorful burst of summer when you bite into one. Hunting them down and picking them yourself (or sending your children out to pick) can be very rewarding and much less expensive. Remember, you can always purchase fresh blackberries that have already been picked! I have to admit that most of the time, I do this when making blackberry pie for my family.
Oregon Blackberry Pie Recipe:
Oregon Blackberry Pie Recipe
Pastry for 9-inch two crust pie1 quart fresh blackberries
1 cup granulated sugar (or to taste)
3 tablespoons quick-cooking tapioca
1/2 teaspoon ground cinnamon
1/4 teaspoon fresh-squeezed lemon juice
Preheat oven to 400 degrees F. Prepare pie pastry. Learn how to make different types of Pie Pastry for 9-inch two-crust pie.
In a large bowl, combine blackberries, sugar, tapioca, cinnamon, and lemon juice. Spoon into pastry-lined plate.
Cover with remaining pastry and flute. Cut slits in pastry so steam can escape. Cover edge with aluminum foil to prevent excessive browning.
Bake 10 minutes; reduce heat to 375 degrees F. and bake approximately an additional 35 to 40 minutes or until the internal temperature registers approximately 175 degrees F. on your cooking thermometer and the crust is nicely browned and the filling is set. Remove aluminum foil during last 15 minutes of baking.
Remove from oven and cool on a wire rack before cutting and serving.
Serve warm or at room temperature.