Blackberry bushes grow in abundance in
my part of the world (Oregon, USA), and with every summer comes
a time for picking those plump, juicy berries free of charge--what
a blessing, indeed! Most of the gathered berries are frozen for
use throughout the year, but never without making at least one
blackberry pie or cobbler after the harvest!
Blackberry Pie
Pastry:
2 2/3 cup all-purpose
flour
1 cup Crisco vegetable
shortening, plain or butter-flavored*
1 teaspoon Kosher or coarse
salt
6 tablespoonsice
water
Filling:
4 cups fresh or frozen blackberries (slightly thawed, if frozen)
1 tablespoon lemon juice
1 cup granulated sugar
3 tablespoons all-purpose flour
1/8 teaspoon Kosher or coarse salt
1 tablespoon butter
1 egg white, beaten lightly
- optional
1 teaspoon sugar for sprinkling
(coarse sugar is nice) - optional
Mix flour and salt in
mixing bowl. Cut shortening
into the flour with a pastry cutter, until mixture resembles
the texture of tiny split peas. Do not use your hands to try and mix it, the heat
from you hands will
melt the shortening, causing the pastry to be "heavy",
not light and flaky.
When mixture is the right
texture, add the ice water and combine
with a fork. It may appear as if it needs more water,
it does not. Quickly gather the dough into a
ball.
Divide dough into two
balls and flatten each into 4-inch-wide disk. Wrap each in plastic,
and refrigerate at least 30 minutes.
Remove one piece of dough
from refrigerator. If stiff and very cold, let stand until dough
is cool but malleable.
Roll one dough disk on
a lightly floured surface into a 12-inch circle. To transfer
dough, carefully roll it around the rolling pin, lift and unroll
dough, centering it in an ungreased 9-inch regular or deep-dish
pie plate. (Or you can fold dough in quarters, then place dough
point in center of pie pan and unfold dough, whatever is easiest
for you.)
Gently press dough into
sides of pan, leaving portion that overhangs edge of pie pan
in place. Refrigerate while preparing berry filling.
Adjust oven rack to center
position and heat oven to 425*F (220*C).
Gently toss berries with
the lemon juice.
Combine sugar, flour and
salt. Add sugar mixture to the
berries and gently toss to coat well.Turn berry mixture into
into chilled pie shell and
mound slightly in center. Dot with butter.
Roll out second dough
disk and place over filling. Trim overhang to 1-inch from edge.
Tuck this rim of dough underneath itself so that folded edge
is flush with pan edge. Flute edging or press with fork tines
to seal. Make several slits in top crust to allow steam to escape.
If pie dough is very soft, place in freezer for 10 minutes. Brush
egg white onto top of crust and sprinkle evenly with sugar, if
desired.
Bake until top crust is
golden, about 25 minutes. Reduce oven temperature to 375*F (190*C);
continue baking until juices bubble and crust is deep golden
brown, 30 to 35 minutes longer
Transfer pie to wire rack;
cool to almost room temperature, at least 4 hours.
Makes 8 servings.
* Use of a premium brand
shortening, such as Crisco, is preferred over the less expensive
brands which have been tested with inferior results.
Cook's Note: Other berries,
such as raspberries, boysenberries and logan berries, or even
a combination of berries, can be used in place of the blackberries.
Nutrition Fact: (per serving:
1/8 slice of pie): 534.1 calories; 46% calories from fat; 27.9g
total fat; 3.8mg cholesterol; 274.4mg sodium; 174.4mg potassium;
66.7g carbohydrates; 5.0g fiber; 29.2g sugar; 61.7g net carbs;
6.1g protein.
