Wild Blackberry Pie

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.

Add the lemon juice to the berries

Mix up the pie filling.

Add the pie filling to the berries.

Gently mix everything together.

Let the chilled dough rest at room temp for at least 10 minutes.

Roll our the dough.

Gently press the dough into the pie pan.

Add the pie filling. Press the edges with a fork and brush the egg wash along the edge.

Cover the top with the other rolled pie dough. Press the edges with a fork.

Add the pie flute and place in the freezer for 30 minutes.

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.

After baking for 55-60 minutes and golden brown, remove from the oven and let rest for about 45 minutes.

All-Butter Pie Crust

Some people maybe intimidated by making pie crusts or just pie baking in general. Pie crusts are super easy to make and you don't need any fancy stand mixers or anything.

I prefer the all-butter crust over the butter-crisco kind.  You can make this crust the day before and have it ready for when you start making your pies. It will also freeze for up to 2 weeks.





Ingredients:

2 1/2 cups Bob's Red Mill Whole Wheat Pastry Flour
1 teaspoon kosher salt
1 teaspoon granulated sugar
1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
3/4 cup ice water

1. In a large bowl mix all of the dry ingredients together.

2. Add the butter to the flour mixture and use a pastry cutter (or your hands) to incorporate the butter. Mix until the batter looks like pea-sized butter chunks. The dough should be coarse; don't over work it.

3. Add the ice water a little at a time until until the dough comes together. Form into two equal sized balls. Wrap in plastic wrap and let chill for at least an hour before using. This will help keep the butter solid, so your dough will be nice and flaky. When you're ready to make your pie, let the dough rest at room temp for about 10 minutes and then roll out on a lightly floured surface.

Mix all of the dry ingredients together. 

Add the butter to the dry mixture.

Use a pastry cutter to incorporate the butter.

Mix till its in pea sized form.

Add the water a little at a time.

Mix till the dough is coarse.

Form the dough into two balls, wrap in plastic wrap and chill for at least an hour.