I played it safe and kept the whole thing under 300 words, which made it very, very streamlined.
It is my favorite pie recipe which I share with you in this posting. Enjoy!
Claire Germain Nail
Gypsy Blackberry Pie
Himalayan Blackberries are a nuisance in Oregon. Some summers I feel like that oft-maligned vine: a gypsy imported from a hotter, wealthier land. Yet, I’ve sent down my roots for good. Come rain or shine!
Times have been tough here for me and countless others. The nearby Blockbuster store is gone, but the berry vines behind it prevail. Damn the economy, the cloudy gloom! I thrive on pie, replete with luscious blackberries: free for the picking, notwithstanding vicious scratches and purpled fingers! Blackberries are tough; so are Oregonians. So am I.
Simple blackberry pie, ingredients available cheaply: tart it up or down, like your little black dress. Necessary tapioca thickener disappears into the berries. Add lemon. If you’re too rich and too thin, use butter instead of oil. The sweat-earned luxury of wild blackberries: money won’t buy gems more wickedly dark and glistening.
Gypsy Berry Filling
9 inch pie
Preheat oven 425 degrees
8 -10 cups juicy blackberries
1/2 cup sugar (or more if you prefer a sweet pie)
1/4 cup instant tapioca
Ginger to taste
2 tablespoons to 1/4 cup lemon juice and peel*
Let sit in warm place and make crust.
2 cups flour
1/2 mild-flavored oil
1/2 teaspoon sea salt
up to 1/2 cup milk (water if you are really up against it)
- Measure flour into bowl, stir in salt.
- Stir in oil with fork, forming pea-size clumps.
- Stir in liquid slowly, till dough forms ball (less liquid on wet days).
- Divide into two balls.
- Roll out crust to about 1/4 inch, between wax paper. Flip dough over into pan and peel off paper. Arrange crust and trim overhanging edges.
- Add berries, 6 flecks of butter, cover with top crust, and crimp edges. Slit top crust.
- Bake 45-60 minutes, till golden and bubbly. Cool before eating.