Blackberry Pie
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WHAT YOU NEED:
FILLING: 8 cups fresh or frozen blackberries (do not thaw frozen berries) 2 cups sugar 1 tsp nutmeg 1/2 cup all-purpose flour |
CRUST:
2 cups flour 1/2 tsp salt 1/2 pound butter 2 egg yolk 4 Tbsp water |
METHOD:
*CRUST:
Mix the flour and the salt. Cut the butter into small pieces and work them into the flour, using a pastry cutter or your fingers, until the mixture resembles a coarse meal. Mix egg yolks with water and then pour into flour mixture. Work together until it’s a cohesive ball. cut dough in half, wrap each half in wax paper and press into flat disk. Chill in the refrigerator for at least 30 minutes.
PIE:
Preheat the oven to 350 F.
On a floured surface, roll the bottom half of the pie crust out and line the pie pan letting any extra dough hang over the edge of pan.
In a mixing bowl, combine sugar, spice, and flour.
Add berries and toss to coat, then pour the berries into the bottom crust.
Roll out the top crust, then fold in half, and then fold once more into quarter.
Cut two small slits on the folder side of the crust. Place the folder crust onto the filled pie pan. Unfold the crust to cover the whole pie.
Remove any crust that feels too excessive but leave about an inch of crust that reached beyond the circumference of the pie pan.
Fold the edges of the top crust over the bottom crust, then fold into the sides of the pie pan.
Place pie in oven and bake for about 1 hour or until golden brown and bubbly.
Place a roasting pan on the rack under the pie to catch any juices that may run over.
*This pie crust will not roll out as smoothly as a traditional crust.
You may have to patch it in places. But the flavor is worth it.
*CRUST:
Mix the flour and the salt. Cut the butter into small pieces and work them into the flour, using a pastry cutter or your fingers, until the mixture resembles a coarse meal. Mix egg yolks with water and then pour into flour mixture. Work together until it’s a cohesive ball. cut dough in half, wrap each half in wax paper and press into flat disk. Chill in the refrigerator for at least 30 minutes.
PIE:
Preheat the oven to 350 F.
On a floured surface, roll the bottom half of the pie crust out and line the pie pan letting any extra dough hang over the edge of pan.
In a mixing bowl, combine sugar, spice, and flour.
Add berries and toss to coat, then pour the berries into the bottom crust.
Roll out the top crust, then fold in half, and then fold once more into quarter.
Cut two small slits on the folder side of the crust. Place the folder crust onto the filled pie pan. Unfold the crust to cover the whole pie.
Remove any crust that feels too excessive but leave about an inch of crust that reached beyond the circumference of the pie pan.
Fold the edges of the top crust over the bottom crust, then fold into the sides of the pie pan.
Place pie in oven and bake for about 1 hour or until golden brown and bubbly.
Place a roasting pan on the rack under the pie to catch any juices that may run over.
*This pie crust will not roll out as smoothly as a traditional crust.
You may have to patch it in places. But the flavor is worth it.