BLACKBERRIES AND CREAM PIE
1 shell pie crust
4 cups blackberries (preferably freshly picked)
1 cup sugar
⅓ cup flour
½ teaspoon cinnamon
½ teaspoon salt
1 cup + 2 tablespoon heavy cream
Preheat oven to 375 degrees.
Form your pie crust into a 9-10” pie plate fluting the edges. Pierce holes with the tines of a fork all over the bottom of the crust and up the sides. Arrange the blackberries in an even layer in the crust.
Combine the sugar, flour, cinnamon, and salt in a medium bowl and whisk to combine. Add the cream and whisk until a smooth mixture forms. Pour over the blackberries in the crust and tilt the pie plate until all of the berries are evenly covered.
Bake for 50 minutes – 1 hour or until the pie is slightly browned and has begun to set. The pie will still be very jiggly in the center. Let cool to room temperature and then place in the fridge for 4 hours or overnight to set.
Note – I place a rimmed baking sheet lined with foil on the rack under the pie to catch any juices that may boil over to save cleaning a burnt mess on the bottom of your oven.