- 1 cup raw can sugar
- 1/2 cup flour
- 1/2 tsp ground cinnamon
- 6 cups blackberries
- 1 Tbs coconut oil chopped up
Heat oven 425
Mix sugar, flour, and cinnamon in a large bowl.
Stir in blackberries and pour into pastry lined pie plate.
Drop the Tbs of chopped up coconut oil on top of the pie.
- Open faced without any crust on top
- Roll out more pie crust put slits in it and seal the pie shut. If this is the chosen option cover the edge with a 3 inch strip of foil so the crust doesn't get too brown, and remove foil during the last 15 minutes of cooking
- Top with a pastry lattice
Bake for 40-45 minutes until crust is golden brown and filling is bubbling. Cool for 2 hours so that the pie will set up. Sprinkle with powdered sugar and serve with vanilla coconut ice cream.