The scratches are gone and the berry juice stain has finally washed away from my fingers. Sad as it is, this year's blackberry season has come to an end.
As promised, here is my blackberry pie recipe!
1 qt (4 cups) berries
1 1/4 C. sugar
8 tsps. cornstarch
2 tbls. quick cook tapioca
4 tbls. butter
Mix berries, sugar, cornstarch, tapioca and water - set aside while placing pie crust in bottom of pie dish
Distribute berries in bottom pie crust, mounding slightly toward the middle
Place 4 tbls. butter on top of berries
Put on top crust, make slits (before or after placement whichever you prefer) and crimp pie edges
Bake at 425 degrees for 15 minutes
Reduce heat to 350 degrees and bake for an additional 45 minutes
Cool, serve and enjoy!!!