What a beautiful pie this was – perfectly golden, flaky, buttery crust, and a filling that’s bursting with summer flavor. I love the Baked pie crusts I’ve made so far – so easy to work with, and good results. There was just one issue with the pie. I got huge, juicy blackberries from the farmer’s market. The recipe uses flour as a thickener, but it definitely didn’t do the trick for me – I ended up with pie soup once I cut into it. Cornstarch might have worked better, or maybe even some tapioca in there. No matter, that’s what bowls are for. Still delicious.

To see the other entries from this week’s Baked Sunday Mornings and get the recipe (once it’s posted), head on over to the Baked Sunday Mornings Facebook page.

• Blackberry Pie (Baked Explorations, p. 77)