Rogue Blackberry Pie

Making a pie isn't the easiest of things. There have been many a times where I've thrown my hands up as well as the pie crust and landed it in the trash. However, over time and my mom's amazing pie skills, I've slowly learned the secrets.

Last night I was cleaning out the freezer and noticed a frozen bag of blackberries from last september when we had gone picking on the Rogue River. So... I decided to work on my pie skills and whipped up a blackberry pie. With a little effort and some vanilla ice cream, I was quickly ascending into heaven.

Pie Shell:
2 slightly mounded Cups of Flour
1 t Salt
1 1/2 sticks unsalted butter
3-4 T cold water (put a glass of water in the freezer before you start)

Filling:
Enough blackberries to fill a pie shell (4 cups or till its nicely mounded)
1 Cup Sugar
3 T tapioca pudding balls
1 T Salted Butter (cut into small pieces)

Filling: Combine everything except the butter. Let sit for 15 min or while you make your crust.

Pie Shell: Combine flour and salt then add your butter (making sure it is straight out of the fridge so it is cold). Use your pastry cutter to cut in the butter. After a couple minutes you'll start to see clumps forming, if not... keep working. Once you see these clumps, get your water out and a fork. Throw in 3 T of the cold water and then quickly stir it around with your fork until its starts to combine and their aren't any little bits of dry flour, but instead little dough balls. If it still seems dry, add 1/2 T water at a time till it starts to combine. Then Feel the weight of it. It should be slightly moist and heavy (not dry and crumble-y. Then gather the bits of dough to form 2 small balls. One will be for the bottom crust, the other for the top.

Role out normally and place the bottom crust in pie pan - make sure to press it against the sides and bottom. Poor your filling into it and cut up the 1 T Salted butter evenly on top of the berries.

Role out your top crust and pinch together with the bottom crust. Then take a knife and put slits in the top for the liquid to breathe.

Bake at 450 for 10 min, then reduce to 350 and cook for another 40 (or more) minutes.
Wen the crust is dry looking and golden brown on top, it is done. If your dish is clear you can also check the bottom to see if it is cooked. That is the best indicator.

Top with ice cream and enjoy!