The Blackberry Pie was my trial run for the pie contest. This was my first attempt at making a homemade pie crust, and the kitchen stayed a mess for a good week after I made this pie. I even found flour on the cat. Overall, the blackberries gave this pie an immense amount of favor, and the lemon zest gave it depth. When I came home from work the day after I made it, I found a wooden spoon dug into it- the roommates approved-and there it sat on the kitchen counter for the week, the three of us digging into it each time we walked into the kitchen. It turned out a bit runny, but I blame it on the blackberries. A little vanilla ice cream fixes everything.
Dark and lustrous, this Blackberry Pie has undertones of orange. Blackberries can vary in sweetness a good deal, so sample your filling to make sure you have enough sugar—you may need more. You may also use less if the berries are very sweet.
Pastry for a 9-inch double crust pie