the other day we went blackberry picking. we got the first round, but they're going to be perfectly ripe for at least two more weeks. our first blackberry adventure was pie. 

 
and then we made a pie. mostly d made a pie. i made the inside, but he fought with the crust and made the lovely lattice top. here is our recipe!

crust
1 c. flour
1 stick cold butter
3 T ice water

filling
6 c. fresh blackberries
3/4 c. white sugar
a pinch salt 3 T corn starch cinnamon to taste preheat your oven to 400 degrees.  pour your flour on your workspace. cut your cold butter into 1/2" pieces and start folding it in to the flour, piece by piece. a pastry cutter is best but a fork and some big muscles will do. you may need to add a tablespoon of ice water here and there if it gets too dry.  continue to do that until all your butter is folded in and you have something that resembles dough. don't overwork it! put more flour on your workspace and roll out your crust. place your pie dish on the dough and cut a circle out 2" around the dish. insert in dish.
pour your blackberries in a big bowl. pour the sugar on top, then the corn starch. mix it all together. it's ok if they get smashed because no liquid besides the juice goes into it. pour into the pie crust.  you can do the same if you want a solid top, but be sure to poke some kind of ventilation in it. if you want to make a lattice top, roll out your excess dough and cut it into strips. lay one on your pie vertically, then place a horizontal one under it, starting at the bottom. continue doing this until you've woven a lattice top. bake 30 minutes at 400 degrees, then 30 minutes at 350 degrees.