For the Love of Blackberries

Blackberries in the south bring to mind long hot Summer days of drinking iced sweet tea and cooling off under a large ceiling fan on a porch.  When a blackberry patch was discovered with those big, shiny berries, our mouths would water as we got as many hands together as we could find to help pick them.  With ice cream buckets in tow, we carefully meandered around the stickers to pick as many of those delicious slightly tart, delectably sweet berries as we could get our little purple stained fingers on.  As we walked home with our heavy loads it was very hard not to eat everyone of those addicting round morsels, but if enough were saved mom would make a hot, gooey cobbler or rich pie.  Here is my version of Blackberry Pie that I hope you will enjoy and maybe even add a dollop of ice cream on the side as we often delighted in. 

                                                   Blackberry Pie


Pastry for 2-crust pie
2/3 cup sugar
2 tablespoons cornstarch
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 cup pomegranate juice
3 cups fresh blackberries or 14 ounce bag frozen blackberries, thawed and drained
1 tablespoon butter
2 teaspoons fresh squeezed lemon juice

   Line an 8-inch pie plate with pastry; trim overhang to 1/2 inch.  Preheat oven to 350 degrees.  Combine sugar, cornstarch, flour, and salt in a small saucepan; blend well.  Stir in pomegranate juice and bring to a boil over medium high heat, stirring constantly.  Remove from heat.  Stir in blackberries, butter, and lemon juice and cool slightly.  Pour filling into pie shell and cover with top crust.  Cut slits in top; seal and flute edge.  Bake 35 to 40 minutes.  Cool on wire rack. Serve warm.