Desserts

Rustic Blackberry Pie

We grow blackberries but not enough to suit our needs. We are lucky enough to have a small store down the road from us that usually has seasonal fruits and vegetables. This year the blackberries are really nice so I will be freezing some as well. You can use a bought crust but this is so easy and it doesn't have to be perfectly round. Make this style of pie just once and you will be hooked!!

Crust Ingredients

Every bit of this crust is flaky and delicious. Unlike regular pie crust

where the crimped edge is usually left on the plate.

• All-purpose flour-Simple, right? Make sure the flour you

are using is new is fresh. It's easy to tell by the smell.

• Sugar-Lump free please!

• Salt-Preferably sea salt.

• Unsalted butter-Make sure it is cold, cold, cold. After

cutting into cubes, put in freezer for a few minutes.

• Ice water-Although the recipe says 3 tablespoons, almost

always it takes a little more. And make sure it is cold! I like

to drizzle in the water while using a large fork to shape and make

a rough ball.

Filling Ingredients

• Blackberries-Use the freshest and plumpest berries that

you can find. You can also use apples, peaches, or cherries.

• Cornstarch-I use cornstarch instead of flour because you

need less and it makes the filling more palatable.

• Sugar

• Lemon-Not much, but necessary

• Nutmeg-Freshly grated if possible

Rustic Blackberry Pie Serves 6 to 8

Ingredients

Crust:

• 1¼ cups plain flour

• 1 Tbsp sugar

• 1 tsp salt

• 8 Tbsp (1 stick) cold, unsalted butter, cut into small cubes

• 3 Tbsp ice water, (depending on the weather, I have used more)

Filling:

• 4 to 5 cups fresh blackberries, washed and spread on towel to dry

• ½ cup sugar

• 4 Tbsp cornstarch (¼ cup)

• ¼ tsp nutmeg (optional, but good)

You will need a baking sheet and parchment paper.*

Instructions

1. Crust: In a large bowl, mix the flour, sugar and salt**. Toss the

butter cubes with the and cut in with a pastry cutter until the butter

is the size of small peas. Sprinkle 2 tablespoons of water over the

mixture and fold with a spatula adding more water if needed until

the mixture, when pressed together, forms a rough ball. Do not

overmix. Form dough into a 6-inch disc; wrap in plastic wrap and

chill about 20 minutes. Remove from chilling, roll on parchment

sheet until 13-inches in diameter. Make filling.

2. Preheat oven to 425°F.

3. Filling: In a large bowl, mix together the corn starch, sugar and

nutmeg. Add berries and fold to coat with the dry mixture. Place

crust (leave on parchment) on sheet pan. Place filling in the

center, leaving about 3 inches of dough uncovered on all sides.

Fold that dough up over the fruit all the way around while creating

rustic pleats. Place the pie on a middle rack in the preheated oven.

Bake for 15 minutes; lower heat to 375°F and continue baking for an

additional 45 minutes or until the crust is golden brown. Remove

from oven; cool completely before serving.

*After rolling the crust on parchment, it can be fitted into a large pie

pan, leaving the parchment to make it easier to remove and

slice after cooling.

**This crust can also be made in your food processor.

Rustic Blackberry Pie from Laura Lee Alice Cooks.

LAURA LEE ALICE
COOKS

LAURA LEE ALICE COOKS