If there’s one thing a girl needs to know how to bake, it’s a pie. The good news is that it’s easier than it looks. Not to mention, it’s practically free if you have berries growing nearby. Don’t worry, you don’t have to make it perfectly. There is something, well, perfect about an imperfect pie.
BLACKBERRY FILLING INGREDIENTS:
- 9 cups fresh blackberries (rinsed & drained well)
- 1 3/4 cups sugar
- 1 tablespoon fresh lemon juice
- 1/3 cup cornstarch
PIE CRUST INGREDIENTS:
- 2 cups white flour
- 1 stick butter (or 1/2 cup), cut into small pieces
- 3 tablespoons sugar
- 1 teaspoon salt
- 6 tablespoons very cold water (approximate)
Place all pie crust ingredients in food processor except for water. Pulse until butter is incorporated with flour & sugar. Preheat oven to 350F.
Continue to pulse and and slowly add water until mixture begins to form a dough. Yeah. Like that.
Without touching dough too much, form into two balls. Yeast dough loves to be played with but pie crust does not. A cold pie crust is a flaky pie crust. Keep things cool by not touching the crust too much.
Roll each dough ball out into a large circle – just a little bigger than your pie plate.
The easiest way I’ve found to transport the pie crust into the pie plate is to fold it in quarters.
And then place it into the pie plate and carefully unfold.
By now, your berries and sugar have worked as a team to provide you with a very juicy filling. For that reason, we must pre-bake our bottom pie crust to prevent a soggy pie.
Simply fold extra crust under and then pinch along the entire pie to for an edge. A little flour on the fingers helps the fingers not to stick to the pie crust as you do this.
For a little extra protection, I like to brush the bottom crust with a beaten egg on the inside.
Bake pie crust in preheated oven for about 10 minutes or until light golden brown. Reduce heat to 375F.
Pour berry filling into bottom pie crust. Oh momma.
Place second pie crust over the pie. If you like, you can use a cookie cutter to cut out a small circle in the center and then place it over the pie. Otherwise, you can just place the crust over the pie and then cut some slits in the middle of the top crust instead.
This time I opted for slits. For the edge, just fold excess under and then pinch again all around the edge.
Brush top of pie with remaining egg and then sprinkle with large sugar crystals. Place in oven and bake for about 45 minutes or until top crust is golden brown and blackberry filling is bubbling. If the filling is bubbling, it means the cornstarch is doing it’s magic. Allow the pie to set for at least a half hour so the filling can set well. It will still be warm enough to enjoy with ice cream if you like.
Flaky berry-filled imperfection at it’s best. Perfect.
Speaking of perfect treats, how about a little give-away? I have one Trophy Cupcakes gift card for a dozen cupcakes from any of their Washington stores. I highly recommend the red velvet. And the vanilla. And the lemon. Well, let’s just say it’s a good thing this gift card is a $42 value. You can try one of each. Simply leave a comment about your favorite thing to do in Seattle in the fall. The winner will be randomly chosen using random.org this Saturday, September 8th at 8pm.
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