Himalayan Blackberries grow wild in Oregon and ripen in August. They can take over a yard so cutting our big patch back every year is a chore, but worth it. It's very common to see people stopped along road sides or vacant lots in August picking berries.
Our area hosts an annual Blackberry Arts Festival near the end of August featuring an abundance of blackberry treats: ice cream, pies, fudge, jams, jellies, candies, cobblers, wines, and other sweet treats.
We pick enough in our yard every year to freeze and last a year. Our kids grew up helping with picking and earning some extra money selling full milk cartons to neighbors and friends.
They freeze well by spreading on a cookie sheet then storing in freezer bags.
|My Berry Patch|
So far I've used them to make wine, cobbler, pie, ice cream, syrup, jello molds, and of course sprinkle them in hot and cold cereals for breakfast.
I use Krusteaz mix for making quick pie crusts at little cost. A cup of mix and a few tablespoons of water makes one crust for about .80 cents.
6 cups blackberries
1 cup sugar, plus little to sprinkle on top of pie
3 Tabs. cornstarch
1 tsp/ lemon juice
2 pie crusts for 9-inch pie, homemade or store bought
2 Tabs. of diced butter
1 egg. lightly beaten
Optional: pie bird to let steam escape
Preheat oven to 400
In a large bowl, mix well and toss berries, sugar, cornstarch, and lemon juice. Let set 20 minutes, occasionally stirring.
Place one dough round in bottom of pie plate leaving some overhanging the edge. Place pie bird in center and spoon berry mixture into pie shell around pie bird, then dot the top with butter.
Make a small slit in middle of second dough round and arrange berries around the pie bird and into pie. Crimp edges to seal. Brush top of pie with egg and sprinkle with sugar.
Place on a cookie sheet and bake 45 minutes to 1 hour. If edges brown too quickly cover with foil or use pie edge shields. Let cool before serving. Serve with ice cream or whipped topping.