Blackberry Pie
From midgelet 15 years agoIngredients
- CRUST shopping list
- 2 1/2 cups all-purpose flour shopping list
- 3 tablespoons sugar shopping list
- 1/4 teaspoon salt shopping list
- 1 cup solid vegetable shortening, chilled shopping list
- 5 tablespoons ice water shopping list
- FILLING shopping list
- 2 pints blackberries (1 1/2 pounds) shopping list
- 1/2 cup sugar shopping list
- 3 tablespoons all-purpose flour shopping list
- 1 tablespoon fresh lemon juice shopping list
- 1 tablespoon cold unsalted butter, cut into cubes shopping list
How to make it
- Make the crust: In a large bowl, whisk the flour, sugar and salt.
- Add the shortening and, using a pastry blender or 2 knives, cut it into the flour until the mixture resembles coarse meal.
- Add the ice water and stir with a fork until the dough is moistened. Turn the dough out onto a lightly floured work surface and gather it into a ball.
- Knead the dough 2 or 3 times, just until it comes together.
- Divide in half; flatten each piece into a disk.
- Wrap each disk in plastic and refrigerate until chilled, at least 1 hour.
- Preheat the oven to 375°.
- Let the dough stand at room temperature for 10 minutes.
- Working on a lightly floured surface, roll out one disk of dough to a 12-inch round.
- Transfer to a 9-inch glass pie plate.
- Roll out the remaining dough to an 11-inch round.
- Make the filling: Meanwhile, in a bowl, stir the blackberries with the sugar, flour and lemon juice, lightly mashing a few berries; scrape into the prepared pie crust and sprinkle the butter cubes on top.
- Brush the overhanging pastry with water and carefully set the top crust over the berry filling.
- Press the edges of the dough together and trim the overhang to 1 inch.
- Fold the edge under itself and crimp decoratively.
- Cut 4 slits in the top crust.
- Bake the pie in the center of the oven for 1 hour and 15 minutes, until the bottom crust is golden and the fruit is bubbling.
- If necessary, cover the edge with foil for the last few minutes of baking.
- Let the pie cool for at least 4 hours before serving.
People Who Like This Dish 3
- aussie_meat_pie My Kitchen, AU
- elgab89 Toronto, CA
- momo_55grandma Mountianview, AR
- ginlikedadrink Canton, NC
- raynaday IL
- midgelet Whereabouts, Unknown
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The Rating
Reviewed by 3 people-
great recipe thanks
momo_55grandma in Mountianview loved it -
This one looks delicious and easy enough for me to make. Thank you for posting it.
elgab89 in Toronto loved it
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