Corn and Berries + Berry Pie Recipe

Our corn in the house-side field is ripe! We had our annual “husking party”, where everyone pitched in with picking, husking, blanching, cutting and freezing. We started Friday afternoon and worked through Saturday afternoon – at the end we had frozen 129 (very full) QUARTS!, canned 7 quarts and 17 pints of corn. Friends and neighbors also picked corn for their own use – but we still have more on this field and will continue to work on in. Plus there is the second field of sweet corn on the pond side, which was planted three weeks later.

Also got some blackberries (from our old house), froze some, and made pies and tarts.

Here is my favorite Blackberry Pie recipe:

For the 10″ double crust:

  • 2 cups flour
  • scant 1/4 cup sugar
  • 1 teaspoon salt
  • 1.5 sticks of butter
  • 1 tablespoon of crisco
  • approximately 1/4 cup cold water – enough to form a pie dough
  • roll out two circles, place one in pie plate, use second to cover

For the filling:

  • 6 cups freshly picked blackberries
  • 1 cup sugar
  • 1/2 cup flour
  • 1/8 teaspoon salt
  • mix above ingredients and pour into pie plate
  • Cut 1 tablespoon butter into small pieces, dot on top of the mixed filling before covering with second half of dough, make slits into top crust
  • make egg wash (I just use egg white, whipped) and brush it on top of the dough

Bake at 425 degree F for 40 minutes (really good with vanilla ice cream or whipped cream)