Fresh out of the oven after my weekly trip to the Huntersville Farmer’s Market: Blackberry-Chocolate Chip Pie
1 (15-oz) package pastry for a 9 inch double crust pie OR pre-made deep dish pie crusts
2 cups blackberries, fresh ones!
3/4 cup white sugar
1/3 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/2 cup semisweet chocolate chips
1/2 tablespoon lemon juice (optional)
1. Preheat oven to 425 degrees. Prepare pie crust in a 9-inch pie plate (or use ready made crust and tin).
2. IN a bowl, mix the sugar, flour and cinnamon. Gently stir in the blackberries and chocolate chips. Sprinkle with lemon juice. Transfer to the pie crust in the pie tin. Place remaining pie crust over the top, and secure to the bottom crust by pressing with a fork, or fluting with your fingers.
3. Bake 35 minutes in the preheated oven, until the top is golden brown. Cool slightly before slicing. NOTE: Keep an eye on your pie crust — I think the next time I make this, I will reduce the heat to 375 – 400 degrees.