Cutie pies, flip sides, and slices. Give us a High 5, as in Dani Cone’s pie company. Her blackberry recipe offers ample opportunity to gloat over your handiwork.

Double Blackberry Pie
Serves eight

Crust
2¼ c. flour
½ tsp. salt
¼ tsp. sugar
½ c. shortening
¼ c. butter, chilled
5-7 tbsp. cold water

1. Combine flour, salt, and sugar.

2. With a pastry blender or fork, mix in shortening and butter until fine crumbs form.

3. Sprinkle water over crumbs.

4. Stir with fork until dough holds together.

5. Line pie tin or seal dough in plastic and chill for up to three days.

Filling
6 c. blackberries (frozen is fine)
1 c. sugar
3-4 tbsp. quick-cooking tapioca
½ tsp. cinnamon
¼ tsp. nutmeg
1 tbsp. lemon juice
3 tbsp. blackberry liqueur or cordial

1. Rinse berries and drain dry.

2. In large bowl, stir together sugar, tapioca, cinnamon, and nutmeg.

3. Add berries, lemon juice, and liqueur; mix gently.

4. Let stand 15 minutes to 1 hour to soften tapioca, stirring gently now and then.

5. Fill pie crust.

6. Bake in 400° oven on lowest rack until pastry is golden and filling is bubbly (about 55-60 minutes).

Take some for everyone. So no one is left hanging.

There’s no crime in ready-made. High 5 Pies are available at Fuel Coffee, 610 19th Avenue East (206-329-4700); 2300 24th Avenue East (206-328-0700); 1705 North 45th Street (206-328-0700 or fuelcoffeeseattle.com). For more information, go to high5pie.com.

Photo: threelayercake / Flickr