Preheat Oven to 375 degrees.
Crust – 2 pack graham crackers (~18 crackers)
             2/3 c. melted butter
Grease bottom of 9 x 13 baking dish. Mix crushed graham crackers with butter. Press in bottom of glass dish. Bake for 8 minutes. Set aside to cool.
Cream Cheese Layer - 16 oz cream cheese
              1 cup of confectioners sugar
Beat together with hand mixer until creamy. Spread layer over cooled crust.      
Glaze – 5 c. fresh blackberries + 2 c. water
                     2 c. sugar
                     6 level tablespoons cornstarch      
                     1 tablespoon of lemon juice (optional)
Cook berries and water on medium heat for ~ 10 minutes. Strain berry pulp and seeds from berry juice. Add lemon juice.
Mix sugar and cornstarch, add to juice. Continue cooking until glaze is thick and clear, ~ 30 minutes. Set aside to cool slightly.
Pie – 3 c. of fresh berries
Set fresh berries on top of cream cheese to form a layer of tightly aligned berries. Pour glaze over top of fresh berries & chill ~ 30 minutes.  
For 9” pie or if using store-bought graham cracker crust, half all amounts.  

Ingredients:  
¾ cup sugar                                   2 tablespoons butter
¼ cup flour                                     4 cups blueberries
2 teaspoons lemon juice               2 Pillsbury Pie Shells (rolled)
 
Preheat oven to 425o F.
1.  Lay one pie shell in pie pan.
2.  Combine sugar & flour
3.  Gently stir in berries & lemon juice
4.  Pour in pie shell and dot with butter
5. Lay 2nd pie crust on floured surface, cut into 14 strips.
6. Lay 7 strips on the pie filling parallel to each other
7. Lay 7 other strips perpendicular to first strips across top.
To “weave” the strips like in the picture, just Google it😉
Bake 20 minutes then lay pie edge cover over pie and bake 25 more minutes until light golden brown on top & fruit juice is bubbly.
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Ingredients:  ½ cup sugar (if tart berries you may add more)      
  ¼ cup flour (if juicy berries add 1 tbsp cornstarch)        
  4 cups berries (or 2 c. Blackberries & 2 C. Blueberries)
  2 teaspoons lemon juice    
  2 tablespoons butter  
  2 Pillsbury Pie Shells (rolled)
 
Preheat oven to 425o F.
1.  Lay one pie shell in pie pan. (I use a deep-dish pie pan)
2.  Combine sugar & flour (& cornstarch, if needed)
3.  Gently stir in berries & lemon juice
4.  Pour in pie shell and dot with butter
5. Lay 2nd pie crust on floured surface, cut into 14 strips.
6. Lay strips on top pie in crisscross pattern
Bake 20 minutes then cover edges & bake 25 more minutes until  brown on top & fruit juice is bubbly. Cool completely for filling to set

Ingredients:  
2 cup self-rising flour (or Plain Flour plus 3
         tsp baking powder & ½ tsp salt)
¼ cup sugar
¼ cup butter (salted or unsalted)
2 cups milk (Oat milk can be used)
2 large eggs
2 teaspoons Vanilla
 
   Instructions:
 
Preheat Waffle Iron.
1.  Whisk together dry ingredients
2.  Melt butter  
3.  Whisk eggs, milk, vanilla, & butter
4.  Add wet ingredients to dry. 
5.  Gently whisk to combine into lumpy
        batter.
6.  Pour batter into waffle iron and cook according to the instructions for your waffle iron.
7. Set on wire rack until ready to serve.
Top with fresh blackberries
blackberry syrup and butter.
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Ingredients:  
1 stick butter (8 Tablespoon)
1 cup sugar
1 cup self-rising flour (or Plain Flour plus 1 ½ tsp baking powder & ½ tsp salt)
1 cup milk (Oat milk can be used)
½ Teaspoon Vanilla
5 to 6 cups blackberries
 
Preheat oven to 400o F.
1.  Melt butter and pour in bottom of 9 x 13 glass dish. 
2.  Cover with blackberries. 
3.  Mix together sugar and self-rising flour, then add milk & vanilla
4.  Pour mixture over fruit.
Bake ~ 45 minutes to 1 hour at 400o until golden brown on top & cooked through on the sides.  Extra fruit increases the cook time.
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