This pie is so good! And it won a blue ribbon at the fair this year. You can decorate it with a lattice crust as I did in this recent one, or just top it with a regular top crust, as you wish. this recipe will make either one large, deep dish pie, or two normal sized pies. We had an elderly lady at one of our neighborhood potlucks tell me how good it sounded once, and I made sure to make one in a mini-pie pan for her for the next dinner. That was almost two years ago, when we were able to do those things. This year, we have finally decided we will do it no matter what, thank God. It is not right for people to be isolated like this. I will bring another couple of these pies for her and the rest of the neighbors.

Blackberry Lime Pie

1 recipe Flaky Butter Crust
6 cups blackberries (fresh or frozen)
2 1/2 cups sugar
1/2 cup tapioca starch
zest and juice from 4 limes
2 tablespoons cold, unsalted butter, cut into small pieces (optional, but much better)

Pre-heat your oven to 400˚ F.

In a large bowl, mix blackberries with sugar and tapioca starch, to coat each berry. Add the zest and juice of the limes and stir to combine well.

On a lightly floured surface, roll out the pie crust and line a large, deep dish pie pan. Roll out the second crust and either set it aside, or cut into strips to make a lattice crust. Fill the pie crust with the berry filling and dot with the butter. Cover with the top crust and cut vents or weave the lattice crust over the top of the pie. Bake for 55 - 60 minutes, until filling is bubbly and the crust is lightly browned. Allow to cool completely on a rack (if you have any self-control) and serve.

Labels: Governor Inslee Needs a Frozen Fish to the Forehead, Homemaking, Recipes, Tales from the Kitchen

// posted by Ranee @ Arabian Knits @ 4:31 AM