Blackberry Silk Pie

I don't like picking wild blackberries (too low to the ground and snaky) but i do love eating and cooking with them. This pie is exquiste with fresh blackberries but you can use frozen.

Steps

Add the berries and 1 / 4 cup sugar in a food processor.

Process for 30 seconds or long enough to make a smooth puree.

Put a mesh sieve over a large bowl and pour the puree into the sieve.

Using a rubber spatula , push or force the puree through the mesh , leaving the seeds.

Throw away the seeds.

In a big mixing bowl , whisk the eggs until frothy.

Add in 3 / 4 cup sugar and the cornstarch and whisk until well blended.

Blend in the heavy cream , light cream , vanilla , and 1 cup puree.

Mix until evenly blended.

Ladle the filling into the cooled pie shell.

Put the pie on the center oven rack and bake in a 300 oven for 50-60 minutes , rotating the pie 180 halfway through the baking.

When done , the filling will likely have puffed somewhat.

The center may seem a little jiggly.

That is fine.

If after the alloted time , the pie seems overly puffy and the center a little underdon , turn the oven off and leave the pie in the hot oven for 10-15 minutes.

I always cover pie crust.

Ingredients

pie pastry, fresh blackberries, sugar, eggs, cornstarch, heavy cream, light cream, vanilla