Whatever the reason, the raspberries and blackberries have been better then I can remember for years. And cheap too!
This pie is simply delicious. I made it twice in one week for my co-workers and they adored it. I gave out the recipe to several people, and it couldn't be much easier to make.
So make this pie, and make it soon, while the berries are still this good.
Wine Glazed Blackberry Pie
Baked 9" Pie Shell*
6 - 6oz. packages of Blackberries (about 6 cups)
1/2 cup Water
1/2 cup Red Wine (I used Merlot. I think a Zinfandel would also be nice. Use whatever you drink.)
1/2 cup Sugar
3 tablespoons Cornstarch
*The recipe posted on tasty kitchen includes a recipe for a ginger pie shell. I used my standard pie crust recipe, the ginger just didn't sound appealing enough to me to change things up. But if it interests you, give it a try.
Pre-Bake your 9" pie shell:
I currently do this by lining a 9" pie plate with rolled our crust. Line with aluminum foil, then fill completely with beans or pie weights. Bake at 400 for 20 minutes.
Then I remove the foil and weights and poke holes in the bottom with a fork.
Continue baking, poking more holes if any parts start to puff up. Bake until the inside is golden brown and the shell is completely baked.
For the Wine Glaze:
In a medium sauce pan mix together sugar and cornstarch. Add water and wine, stir to combine with dry ingredients.
Add 1 cup of blackberries.
Heat over medium heat until thick and boiling.
In a lege bowl stir blackberries and glaze until fruit is evenly coated.
Fill pie shell with mixture and refrigerate until cooled and set, usually 4 hours is sufficient but I generally chill overnight.
UPDATE: This pie and some very tasty looking others can be found on the Summer Fruit themed July pie round-up by You Want Pies With That?