Blackberry Pie

I am so thrilled with this blackberry pie! Blackberries make such a gorgeous pie filling and they don't need a lot of extra sugar. Plus, I made a pie!!

I made a pie! I am so giddy about this blackberry pie. It's so fresh and fruity, you could almost justify having a slice for breakfast.

The first and last time I actually made a real pie with a top and bottom crust in an actual pie pan was this apple cider pie. This was in 2012, and while the pie was delicious, I didn't really fall in love with pie baking.

I've since danced around pie baking, and have made plenty of sweet and savory tarts, but, for some reason, pies have always intimidated me. After making this pie, I'm not sure why!

The filling for this blackberry pie is so simple to assemble. Just mix the berries with the rest of the ingredients, and then slightly smash the berries with the back of a wooden spoon to release some of the juices.

For this extra flaky crust, I used both butter and lard. If you are a vegetarian, you can substitute cold shortening for the lard. You can also use your own double pie crust recipe.

This pie would be perfect with a lattice crust on top, but I wasn't quite ready for that yet. One step at a time.

I'm kind of falling for pie baking....

Notes:

1. In case you are wondering, for the pie pan I used a version of this Emile Henry pie dish. I love the fluted edge and the way the slices don't stick at all to the pan. Now I want one in every color! There are ruffle sided pie pans that are really pretty, but I'm not sure how a pie server would work with them. 
2. I sprinkled the top of the crust halfway through the bake with sparkling sugar. I think next time I'll sprinkle the sugar right after brushing on the egg wash. 
3. If fresh blackberries are not available, you can use frozen. Just don't thaw them prior to baking, or they will get mushy. 
4. I adapted the filling recipe from The Art of the Pie by Kate McDermott. It's an amazing book with lots of detailed instructions about baking pies. Her love of all things pie baking comes through in her prose. 
5. I made a pie!!! 

After the recipe, there are more links to, you guessed it, pies! Thanks goes to Sue of Palatable Pastime. 

Yield: One 9-inch deep-dish pie

Blackberry Pie

ingredients:

For the Crust

• 2 1/2 cups (10 2/3 ounces) unbleached all purpose flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 8 tablespoons lard, cut into 1/4 inch pieces, and chilled
• 12 tablespoons  cold unsalted butter, cut into 1/4 inch pieces
• 6 to 8 tablespoons ice water

For the Blackberry Filling

• 6 cups (680 grams) (1 1/2 pounds) blackberries
• 3/4 cup (150 grams) granulated sugar
• Pinch of ground nutmeg
• 2 teaspoons fresh lemon juice, plus a few gratings of lemon zest
• 1/3 teaspoon salt
• 1/3 cup (48 grams) flour
• 1 1/2 teaspoons quick cooking tapioca
• 1 tablespoon unsalted butter

For the Topping

• 1 egg white plus 1 tablespoon water, whisked together
• 2 teaspoons sugar or sparkling sugar

instructions:

For the Pie Crust

1. In the bowl of a food processor, process the flour, sugar, and salt. Add the lard and butter, and pulse until the mixture is crumbly. 
2. Slowly dribble the water into the food processor while pulsing until the mixture comes together in a clump. 
3. Divide the dough into two even pieces, form into disks, wrap with plastic wrap, and refrigerate for about an hour. Let soften slightly until it can be rolled out to fit into a pie pan. 

Blackberry Pie

1. Preheat the oven to 425 degrees F
2. In a large bowl, add the blackberries, sugar, nutmeg, lemon juice and zest, salt, flour, and tapioca. Toss the ingredients until well combined. With the back of a wooden spoon, lightly mash the berries. 
3. Roll out the bottom dough piece and press it into the pie plate. Add the filling and spread it out evenly. Dot with the butter. 
4. Roll out the top half of the dough. Cut a circle out of the middle, and place it on top of the filling. Trim and fold the edges into the bottom dough, and crimp however you like. Cut 5 to 6 slits into the dough to vent. 
5. Brush the top of the dough with the egg white wash, and sprinkle with the sugar. 
6. Bake at 425 degrees F for 20 minutes. Reduce the heat to 350 degrees F, and bake for an additional 30 to 40 minutes, until the crust is golden brown. Let the pie cool before slicing. 
7. Refrigerate any leftovers. 

http://www.karenskitchenstories.com/2017/11/blackberry-pie-bakingbloggers.html

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