Now that we're getting into fall, baking pies is one of my favorite things to make. I always freeze a bunch of wild blackberries, so I can make pies all year round. I made the pie dough the night before and had it wrapped into two separate balls. I let the dough rest at room temp for at least 10 minutes before rolling out.
Ingredients:
4 cups fresh or thawed frozen blackberries
2 teaspoons fresh lemon juice (about half a lemon)
2 tablespoons cornstarch
2 tablespoons quick-cooking tapioca
1/3 cup granulated sugar
1/4 cup packed brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
Egg Wash:
1 egg white
1 tablespoon cold water
All-Butter Crust
1. Mix the blackberries and lemon juice in a large bowl. Set aside.
2. In a small bowl, mix the cornstarch, tapioca, granulated sugar, brown sugar, cinnamon, nutmeg and salt.
3. Pour the cornstarch mixture over the berries and gently toss till the berries are well coated.
4. Roll out the dough on a lightly floured surface. Carefully place the rolled out dough onto a 9-inch pie dish. Gently push the dough into the pie pan.
5. Pour the pie filling into the prepare pie pan. Take a fork and press along the edge of the pie dough. To make the egg wash, mix together the egg white and cold water. Brush the wash along the edge of the pie dough. Roll out the other pie dough and place on top of the pie. Take a fork and seal the edge of the pie crust.
6. Cut a small hole in the middle of the pie dough and place a pie chute in the middle, if you have one. If you don't. Cut four slits in the top of the pie dough.
7. Preheat the oven to 375 degrees. Place a rack in the center of the oven.
8. Place the pie in the freezer for 30 minutes. This step chills the butter in the crust and creates a flaker crust. After 30 minutes, take the pie out of the freezer and take some aluminum foil and place along the edges of the pie crust. Place the pie on a baking sheet.
9. Bake the pie for about 55-60 minutes. About 10 minutes before the pie is finished, remove the aluminum foil. Bake till the crust is golden brown. Let rest for at least 45 minutes till you cut into it.
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| Add the lemon juice to the berries |
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| Mix up the pie filling. |
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| Add the pie filling to the berries. |
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| Gently mix everything together. |
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| Let the chilled dough rest at room temp for at least 10 minutes. |
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| Roll our the dough. |
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| Gently press the dough into the pie pan. |
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| Add the pie filling. Press the edges with a fork and brush the egg wash along the edge. |
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| Cover the top with the other rolled pie dough. Press the edges with a fork. |
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| Add the pie flute and place in the freezer for 30 minutes. |
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| After 30 minutes, remove the pie from the freezer and place on a baking sheet. Add aluminum along the edges so they don't burn. |
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| After baking for 55-60 minutes and golden brown, remove from the oven and let rest for about 45 minutes. |
