You know how I rant and rave about the amazing women who influence my life.  And you may know that Anne Marie from Nada Farms is one of them.  The way she shares her faith, enjoys her family while raising most of their food, and her inspirational photos and recipes…..she is definitely someone I admire.  She worked with the amazing Traci Thorson and Jo Packham on the fabulous book PieOGraphy.

Pie has long been special to me.  Growing up my dad always preferred pies to cakes or cookies.  When I was married and on my own I spent a day with my Nannie having her teach me how to make the delicious {black.berry.pie} that my daddy loved so much.

When Anne Marie gave the opportunity to share what pie we would be there was no question in my mind:  {black.berry.pie} all the way.

The very mention of the pie bring back memories of family get togethers with cousins and aunts and uncles sitting around and laughing.  It’s one of those powerful parts of my childhood that was a constant at family dinners and I remain quick to volunteer to bring one now that I have been passed on the lovely tradition.

When baking my own pie I remember the lovely day I spent with Nannie as she reminisced with me about my dad as a child and my grandfather.  I remember the humid days of August, right before school started, when my mom would take us girls way behind the house to the blackberry patch.  Here we would fill our baskets with berries as we sang Oldies songs or chatted and tried to keep from getting pricked by thorns.

As I roll out the dough and sneak a piece of dough in my mouth I think of the granddaughter I may get to pass this recipe on to.  I think of the sweet boys I have and how they will enjoy the pie smothered in ice cream.  I make a mental note to have my dad stop in for a piece after a day on the farm.  To me {black.berry.pie} holds what is most dear to me….Family.

I actually won this apron from Ice Milk Aprons by commenting on their Facebook Page about this very pie recipe!

I actually won this apron from Ice Milk Aprons by commenting on their Facebook Page about this very pie recipe!


Ingredients prepped and ready to go

pinch of salt

A pinch of salt from my favorite container

flour power

Flour. Power.


Oh how I love Tar Jay

blackberries in a bowl



crust:  2 cups flour

1 Tblsp salt

Buttered Crisco Shortening almost 1 cup

add shortening to flour and salt

stir with fork – make fine

1/4 cup water and 1 egg in small bowl – whisk

Preheat oven to 350 degrees

Add 1 Tblsp sugar to egg mixture

Add 1/2 Tblsp apple cider vinegar – whip with fork

Make well in flour mixture and add liquids

On clean tea towel roll 1/2 of dough then put in pie plate

Rinse fruit (enough to fill pie usually 1 pkg frozen if fresh not available)

Mix 1/2 cup flour and 1/2 cup sugar in bowl

Add fruit on top of pie crust then top with flour/sugar mixture

Roll out rest of pie crust and top the pie

Add holes for venting and push pie crust ends together

Brush milk on top with pastry brush and sprinkle with sugar

Bake on bottom shelf in oven for 1 hour

Comments are welcome!