It is hard to believe we have just started to pick Blackberries - in September!  I can not remember a year so late.  And it is just the start of Blackberries - many still need to ripen.  We found a huge patch of bushes in a field not far from home - and after picking, came home with about five cups of fresh Blackberries.  Then the other day I went back there to pick more berries, when I saw a yellow sign with a picture of a bear, saying "warning, bears in the area, proceed with caution".  Hello?  I went elsewhere, and will not return to that spot, until DH can accompany me with a big stick!  This is prime time for bears to "fatten" up on berries and spawning salmon for their winter hibernation months...I do not want to be in their way!
Now onto happier cooking themes, these five cups of blackberries went into a pie.  The other 2-3 litres, will go into the freezer for muffins, smoothies, fruit crisps and more pies.
This is also the first time I have made a Blackberry pie - without apples.  So glad I used a custard base - made it all the better!
If you have read my blog before, you know my favorite Gluten Free Pie Crust belongs to Bette Hagman.  Her Dream Pastry is divine and the recipe can be found in her book "The Gluten Free Gourmet, Cooks Fast and Healthy".  My DH asked if I changed her recipe...the only thing I do different is to use 1 cup of butter instead of half butter half lard, other than that how can you improve on perfection?  Bette's pie crust is the best I have had in my whole, entire life.  Bless her heart, perfection, needs no improving.  I will always be grateful to Bette - for leading the way for Celiacs, and creating wonderful Gluten Free Food.
1 gluten free pie crust for a deep dish pie
4 1/2 - 5 cups of fresh Blackberries
2 Tblsp. Corn Starch
1 Tblsp. Organic Cane Sugar
Custard:
1/4 cup sifted Tapioca Starch
1/4 cup sifted Corn Starch
1 cup of Organic Cane Sugar
1 cup of Organic Plain Yogurt
2 large eggs
1 1/2 tsp. pure Vanilla Extract
Preheat the oven to 400 degrees.  Roll out the pastry, and line a deep dish pie plate.  Poke holes throughout the pie crust with a fork.
In a large bowl, add the blueberries with the sifted Cornstarch and one Tblsp. of sugar.  Toss gently to coat, then transfer the berries to the pastry lined pie plate.
In a smaller bowl, sift the Tapioca Starch and Cornstarch.  Add the sugar, yogurt, eggs, and vanilla, whisking well to combine.  Using a large spoon, add the liquid custard throughout, distributing evenly.
Bake at 400 degrees for 15 minutes, then turn the oven down to 350 and bake for another 40-50 minutes or until the custard is set.  Allow the pie to cool to room temperature before slicing.  Blackberry heaven, and happily with no bears in sight!