For this issue, I decided to make muff pies instead of furburgers strictly because blackberries are in peak season right now. Nothing beats delicious food made from free, wild ingredients! Pornographic baked goods are apparently also in peak season just now, so why not be the first on your block to serve a hot and juicy yonic symbol for dessert?
I've included a new age pastry recipe, which results in a crunchy, slightly chewy crust. I realize that I may be in the minority in liking this kind of pie crust, so if you prefer the conventional flaky pastry that makes a huge mess when you try to eat it, please feel free to substitute a traditional family favorite or prepared commercial pie crust.
In a bowl, sift together dry ingredients for pasty. In a small measuring cup, whisk together the water and oil. Mix the wet mixture into the dry mixture, adding additional flour or water as needed to form a soft ball of dough. Cover and let rest 10 minutes.
Roll out pastry to 0.5cm (¼″) thick. Line pie plate with pastry, leaving 1cm (½″) extra around edge.
Sprinkle chocolate chips in bottom of pie, if using.
Mix cornstarch and ¼C sugar, and add to blackberries. Add more sugar to taste, and scoop into the pie crust.
Cut a pastry round to fit the top of the pie. Cut a wavy slit across the center, leaving the edges intact. Place on top of pie and pinch pastry edges to seal. Turn back the slit edges slightly.
Bake at 190°C (375°F) for 20-30 minutes, until filling is bubbly and top is slightly golden.