The Latticework Crust:

You’re on your own with this one!

The Crust with Slits:

If you used a frozen piecrust, simply tip the pan it came in upside down over the berries in the bottom crust. Smooth it out with your impeccably clean fingers.

Squeeze the edges from the top crust and the edges from the bottom crust together. (Use a little water for “glue” if the crust just won’t cooperate.)

With a sharp knife, cut 4 slits in the top crust about 3 inches long, starting near the middle of the pie and extending down toward the sides of the pie. (This is a very important step. Not only does it let out the steam when the pie bakes, releasing a delicious aroma that’ll have the neighbors knocking at your door, it also provides a way to sneak in those pieces of butter you forgot to put on the blackberries before you covered your pie with the top crust. Don’t laugh. I’ve done it.)

The French Crumble:

1 cup all-purpose flour

½ cup cold butter (1 stick, 4 ounces, ¼ pound)

½ cup brown sugar (pack it down when you measure it)

Put the flour into the bowl of a food processor with the steel blade attached. Cut the stick of butter into 8 pieces and add them to the bowl. Cover with the ½ cup of firmly-packed brown sugar.

Process with the steel blade in an on and off motion until the resulting mixture is in uniform small pieces.

Remove the mixture from the food processor and place it in a bowl.

Pat handfuls of the French Crumble in a mound over your pie. With a sharp knife, poke several slits near the top to let out the steam.

Winnie’s 1^st Note: If you used the Latticework Crust or the Crust with the Slits, you can make your pie look prettier by brushing a little water, milk, or cream on top of the crust and then sprinkling it with a little bit of white sugar. This will give it a sugary crunch with every bite.

Bake your Fresh Blackberry Pie at 350 degrees F. for 50 to 60 minutes (mine took 55 minutes), or until the top crust or the French Crumble is a nice golden brown and the blackberries are tender when you pierce one with the tip of a sharp knife.

Cool your pie on a cold stove burner or a wire rack. This pie can be served warm with ice cream or sweetened whipped cream, or cold right out of the refrigerator.

Be sure to refrigerate any leftover pie. (I’ve made this pie countless times and there have NEVER been any leftovers!)

Winnie’s 2^nd Note: My grandson calls this “Bluebeard Pie” because he’s crazy about pirates.

Chapter Eleven

“All rise!” the bailiff called out in a loud voice, startling Hannah out of her worried thoughts.

Everyone in attendance in the small courtroom, not that many at eight o’clock on a Monday morning, rose as Judge Colfax walked in and took his place at the bench.