Wednesday New York Times food section-I read it religiously almost every Wednesday-had a long article on blackberries. New varieties and hybrids such as Marion and Boysen have revolutionized the world of blackberries. The new berries have smaller seeds, ripen faster while retaining their shape and juice, and are now grown in places that were previously inhospitable to the plant. I had bought these berries at a farm stand the previous week and made the pies last week, but the article only increased my appreciation of the berry. I used a new recipe that called for tapioca to thicken the pies, which in theory let the berries retain their shape better through the baking process-I think I'll just use sugar, corn starch and butter in the future-the old way is the best way sometimes.
Still the pies were good, and the color lovely.