there were more berries than this!
Except that pie crusts tend to get soggy around here - I always make them juicy.
Then, something made me think of Margo's shortbread crust pies. A crust like that would hold up longer.
I made another one today.
You have blackberries already?!
ReplyDeleteI'm slightly envious. We're still waiting on the currant and gooseberries. But when those are ripe, I'm totally making gooseberry fools again. (I have the recipe in a cookbook, and just looked it up in English: what a funny name!) Anyway, it's a wonderfully filling dessert - I bet it would work with blackberries, too!
Hana, I think they are black raspberries - they seem different from the blackberries I buy at the supermarket. And they always ripen in late June, early July.
DeleteGooseberry Fool is mentioned often in books taking place in Britain - but I've never tried it. I'll have to look it up.
Oh, a North American thing! No wonder I'm confused.
DeleteI miss our blueberry bushes in Virginia this time of year! Your pie looks delicious!
ReplyDeleteMmmmm, those berries sure look yummy! Is it early for blackberries where you live? My grandmother had a mulberry tree in her yard when I was growing up, and we always picked loads of berries.
ReplyDeleteOne doesn't hear about mulberries much - except in the nursery rhyme! I've never tasted any.
DeleteThey're very tasty! They're rare, but there are some to be found, sporadically, in the Czech Republic, including the village where my aunt is a minister, so I know the taste. And can't liken it to anything. Sweet!
Deletefreeze the extra berries for cold weather cobblers.
ReplyDeleteYou know, it's funny I didn't think of freezing any. But I've just been looking at cobbler recipes, and I could make some sherbet. Then there's freezer jam. I will probably use it up! :)
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