When one of my DNA matches and I got to talking about family, she happened to mention that her grandma, Catherine Blubaugh (my 2nd cousin) made such great blackberry pie that she won her husband, William Goode, that way. I asked the DNA buddy if she could find a recipe, and she is trying to find it. But when I saw big luscious blackberries in the market, I knew I couldn’t wait.
There’s still a chance she’ll come up with the recipe and we can compare it to this one. I do know that great grandma used lard in the pie crust, and I didn’t–but she also made a chocolate cake, so maybe we’ll get that recipe.
Of course, it was more fun in grandma’s day because you would have that expedition into the countryside where you filled a bucket with blueberries, getting scratched in the process, eating berries as you went, and getting berry stains all over you. However, there are many other benefits to eating blackberries.
Seeing Catherine Blubaugh’s picture, I suspect it was more than just a pie that won her husband!
Like all my pies, this one starts with the Perfect Pie Crust. If you haven’t tried this fool-proof recipe that calls for a bit of vinegar, maybe it is time. As for me, I thought it was about time that I bake a pie with a lattice crust. So I did. It certainly is not picture perfect, but it has the advantage of looking home-made. You’d certainly never mistake this for a bakery pie, now would you?
The Perfect Pie Crust dough is very forgiving, which makes it easy to handle for a lattice crust. I cut the strips with a pizza cutter and after building up a higher than usual edge, started weaving the strips on the pie.
One other thing I want to show you is a recent acquisition. You know how the edges of the pie tend to get too brown, because they stick up higher than the rest? For decades, I have folded two strips of aluminum foil and awkwardly tucked them around the edges of the pie to protect it. Of course, when I pulled the rack out to check the pie, the hot aluminum foil fell off and it was a pain to try to get it back.
Recently I broke down and bought ONE MORE THING for my baking cupboard–a silicone edge protector. How I wish I had one of these years and years ago. It is adjustable to fit all sizes of pie pans, and being silicone, will take the high heat you sometimes use to bake a pie shell.
Next time you see nice blackberries in the store, consider this pie. Even if you don’t need to win a husband. Not in the mood for pie? How about blackberry liqueur?
Let’s call it Blubaugh Blackberry Pie.