Posted on | September 5, 2011 | 10 Comments
Even though it is still very hot during the days, it started to get a little cooler during the nights. The ground is already covered with little yellow leaves from the trees around our mountain cabin. Autumn cannot be far away… time for pies…
We have been harvesting wild blackberries, and something I have never made before was a blackberry pie. It’s about time …
- 2 cups / 240 g flour
- 1 tsp salt
- 2/3 cup / 125 g shortening
- 6 to 8 tbsp cold water
- milk for brushing
- sugar to sprinkle on top
- 5 cups fresh blackberries
- 1/3 cup / 40 g flour
- 2/3 cup / 130 g sugar, or less
In a bowl, mix together the flour and salt. Add the shortening. With a fork, mash the flour and shortening together. Gradually add and incorporate the cold water. Divide the dough in half with one portion slightly bigger than the other. With your hands, form two dough balls. Wrap each in plastic wrap. Refrigerate for three hours or until the dough can be easily handled.
Before rolling out the dough, prepare the filling. In a bowl, mix together the fresh blackberries, flour, and the sugar. Let it stand until the crust is ready for the filling.
Preheat the oven to 375°F / 190°C.
On a floured surface, roll out the bigger half of the two dough portions. Roll it out big enough so that it will fit into your pie pan. Transfer to the pan, and cut of excess dough around the edge.
Pour the filling on top of the crust. Roll out the remaining dough. It should be big enough to cover the pie pan. Brush a little milk onto the edges of the pie crust in the pie pan. Transfer the rolled out dough to the pie pan and cover the filling. Cut off excess dough around the edge. Seal the bottom and the top edges of the pie pastry together. Crimp edge as desired. Cut slits into the pie to allow steam to escape. If you have any left over pastry dough, you can cut out some decorative pieces and ‘glue’ them with milk on top of the pie. I used a bear for this pie.
Brush the top of the pie with milk and sprinkle sugar over it. Cover the pie or just the edge of the pie with aluminum foil to prevent overbrowning. Bake at 375°F / 190°C for 25 minutes. Remove the foil. Bake the pie for additional 25 to 30 minutes or until the pastry is golden.
Cool on a wire rack.