By Lisa Thibodeau



Inspired by a recipe from Martha and sweetened by my own kitchen improvisations, this baking project was the perfect ending to our family’s day spent berry picking at Amber Oaks Farm in Auburn. This recipe makes six delightfully purple smiles!

Ingredients

• 1 1/2 cups blackberries, washed
• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch
• All-purpose flour, for work surface
• Pate Brisee or purchased refrigerated pie crust
• 1 large egg, lightly beaten
• Sanding sugar, for sprinkling

Directions

1. Preheat the oven to 425 degrees. Line a baking sheet with a Silpat (a nonstick baking mat) or parchment paper. In a medium bowl, add blackberries, sugar, and cornstarch. Stir to combine, set aside.

2. On a lightly floured work surface, roll dough into a large rectangle, about 1/8-inch thick. Using a 5-inch cookie cutter, cut out 6 rounds. Transfer rounds to prepared baking sheet.

3. Place about 2 tablespoons of the blackberry mixture onto one-half of each round. Lightly brush egg around the edge of the covered half of each round. Fold remaining dough over to enclose, forming a half moon. Gently press edges together to seal. Brush the tops of each pie with egg. Using a paring knife, slash the top of each pie. Sprinkle generously with sanding sugar.

4. Bake until golden brown, 20 to 25 minutes. Transfer pies to a wire rack to cool slightly before serving, or let cool completely, and store in an airtight container at room temperature for up to 4 days.