Yield: 6-8 servings.
1 tablespoon + 6 tablespoons salted butter
1 large egg
1¼ cups all-purpose flour
1¼ cups + 2 tablespoons sugar
4 cups frozen or fresh blackberries
1 tablespoon fresh lemon juice
Vanilla ice cream or whipped cream (optional)
Preheat oven to 375°.
Grease an 8 x 8-inch pan with 1 tablespoon of butter. In a separate bowl, combine the egg, flour, and 1¼ cups of sugar until the mixture resembles a coarse meal. Add ¼ cup of the flour mixture to the bottom of the pan. Pour in the blackberries and sprinkle the lemon juice on top. Spread the remaining flour mixture evenly over the blackberries. Melt 6 tablespoons of butter and pour on top. Sprinkle 2 tablespoons of sugar on top.
Bake for 40 minutes, or until crust is golden brown. Let sit for 10 minutes before serving.
Serve in individual ramekins and top with vanilla ice cream or whipped cream (optional).
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Eat, shop, learn, and celebrate what North Carolina has to offer this month.
In North Carolina, Thanksgiving pies — pecan, apple, sweet potato, pumpkin — have deep roots in farms from the mountains to the Coastal Plain. When bakeries wrap these homegrown ingredients in a buttery crust, pie makes perfect.
Happy fall, y’all! We’re celebrating the season with a North Carolina-themed jack-o’-lantern carve-off — and we want to see your skills! Find out how to enter our Instagram giveaway.
Give thanks for pie! Creamy chocolate walnut; sweet potato covered in a buttery, crunchy topping; classic, custardy pumpkin — these favorites are fit for a feast.
