Blackberry Pie

by ....RaeDi

T has been hinting about when was I going to use the blackberries in the freezer and asking what I was going to make with them.  I need to make some more blackberry balsamic vinegar… we have consumed the lot that I made last summer and the blackberry syrup was finished up right after the New Year.   Since each was such a hit I was going to repeat exactly what I had done this past season.  I sure hope that we have another big blackberry chop again this year!

T had some errands he needed to run and I decided to surprise him with a blackberry pie.  He loves pie of any kind… especially fruit pies.  He was so kind in giving up some of his fishing time to help pick blackberries last summer… I have to be honest here… he picked most of the blackberries. 

Blackberry Filling:

  •         5 cups Blackberries, fresh or frozen
  •         1 cup white sugar
  •         ¼ cup brown sugar
  •         ¼ cup flour
  •         ¼ cup quick cooking Tapioca Pearls
  •         just a little fresh ground nutmeg (does not take much)
  •         pinch of Lemon Zest
  •         small pieces of cold butter (about 1 tablespoon)
  •         1 Egg beaten with just a dash of cold Milk
  •         A little Sugar for dusting on the pie crust

I mix or whisk all the dry ingredients in a bowl and set aside.  Put part of the blackberries in a very large bowl.  Spread about ½ cup plus of the dry mixture on top of some of the berries and toss a little, add some more berries and sprinkle some more of the dry ingredients over the top of the berries until you have used up all the berries and dry ingredients.  I do not mix the mixture too much; you want the berries to stay whole as much as possible.  Set this aside to absorb and mix together on its own while you get the tart ready with the bottom crust:

Pie Dough:

  •         3 ½ cups All Purpose Flour, plus extra for dusting
  •         1 cup Icing Sugar, sifted
  •         1 cup plus 2 tablespoons good-quality cold Butter cut into small cubes
  •         1 Lemon zested
  •         Vanilla Beans ~ scrape from one Vanilla Bean
  •         2 large Eggs, beaten
  •         splash Milk
  •        All Purpose Flour for dusting
  •         Sugar for top of pre-baked pie

I doubled the recipe, wanted to do some extra details on pie and would freeze any leftovers and use for the next time I do some little tarts.  Makes for less work next time around!

Sift the flour, powder sugar into a bowl.  Pour into your food processor.  Add the cubes of butter a few at a time pulse a few times and then add more cubes of butter until you have all the butter added.  The mixture should be crumbly, pea size.  You can at this point add different flavors to the mix if you are so inclined.  I am adding only the zest of lemon at this point.  I mix the eggs, milk and vanilla beans and then add to the processor.   Gently work the mixture together until you have a ball of dough, you do not want to overwork the dough.

Flour your counter lightly and place dough on top.  Pat it into a flat round, flour it lightly, wrap it in plastic wrap and put it into the refrigerator to rest for at least one hour.

When ready to use put flour on counter and flour the top of the dough disk and cut in half; roll out until about 1∕8 inch thick.  Place in tart pan and fit the dough, take the rolling-pin over top of tart pan with dough over hang to cut off, save the extra dough that you have rolled away for making dough pieces to decorate the top of the pie.   Roll out another half of dough for the pie top.  Once I had the dough rolled out I took my cookie press/cutter and with just a little pressure cut through dough to leave a little of the pattern.  I rolled the dough onto my rolling-pin.

Once I have the filling in the pan, I put several small pats of butter on top of the filling and then covered the top with the pastry dough on my rolling-pin.  Once I have the top on the pie, I placed some leaves (one side brushed with egg mixture to glue to top pastry) around the top and then  I brush the beaten egg and milk mixture all over the top.   Sprinkle a little sugar on and put in the oven (on a baking sheet) that has been preheated to 375˚.  I bake for about 40-45 minutes and start watching depending on the oven it could take a few more minutes.  Once it is nicely golden brown it is done. 

T asked as soon as he walked in what I was baking and took a peek.  The look on his face was worth every bit of the effort to make this pie.  It was delicious….

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