Wednesday, November 26, 2014

the best blackberry pie

The Best Blackberry Pie 
One of the very first things that I learned about my mother-in-law, Alice, is that she makes an incredible blackberry pie. It is sweet and deliciously tart with a soft, flaky homemade crust. The best part is that the pie is nice and solid when you cut into it, so that the fruit filling doesn’t ooze out onto the plate. Alice credits the origins of the blackberry pie to her mother-in-law, Steve’s Grandma Gloria, who passed away in May. And now it’s not a holiday without blackberry pie and a dollop of vanilla bean ice cream on top.

Alice came over on Monday to teach me how to roll the dough and assemble the pies (we doubled the recipe to make two). I brought one to my MOPS group yesterday, and Steve and I have been quickly chipping away at the second. :)

I’ll let you in on this famous family recipe. You’re going to love it!

Ingredients:
Crust:
2 cups sifted flour
1 teaspoon salt
1/2 cup vegetable oil
3 Tablespoons cold water

Filling:
4 cups blackberries
1 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1/4 teaspoon cinnamon
2 Tablespoons butter
1 teaspoon lemon juice

The Best Blackberry Pie

Directions
:

In a large bowl, combine blackberries (can be slightly frozen still), 1 cup sugar, cornstarch, salt, cinnamon, and lemon juice. Set aside.

In another bowl, combine flour and salt. Next add oil, and mix until grainy. Sprinkle with water. Mix to moisten. Add another tablespoon or two if the dough seems like it needs to be softer or more pliable.

The Best Blackberry Pie
The Best Blackberry Pie
The Best Blackberry Pie
Form dough into two balls or patties. Use the larger half for the bottom pie crust. Roll out each half between 2 pieces of wax paper.

  The Best Blackberry Pie
Remove one piece of wax paper from the larger rolled-out dough. Place the dough paper-side up in a 9-inch pie pan. Peel off the paper. Press the dough into the pan. Trim, leaving a 1/2” overhang. Fold under.

  The Best Blackberry Pie
Pour in the filling. Cut up little pieces of butter and scatter them on top of the filling.

With a knife, make slits into the top half of the dough. Unpeel the wax paper, and lay the dough over the pie filling. Trim, leaving a 1/2” overhang. Fold under and flute edges.

The Best Blackberry Pie
Bake at 400 degrees for 40-45 minutes or until the crust is golden brown.

The Best Blackberry Pie  The Best Blackberry Pie  The Best Blackberry Pie The Best Blackberry Pie

Try and enjoy!!

Happy Thanksgiving!

Linking up with Andrea for Recipe Club.

3 comments:

  1. This looks delicious!!! I have NEVER made a homemade pie crust. I think I might have to try now.

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  2. Oh my goodness! This looks like heaven! I just made homemade pumpkin (like roast the pumpkin & all) and homemade apple pies with my mom last night. She makes the same crust... and therefore so do I. I LOVE blackberries!! Thanks for sharing this! I'm excited to make it :)

    ReplyDelete
  3. My husband would love this! Every year he requests Blackberry Cobbler on this birthday. I like that your blackberry pie is easy to cut into and doesn't ooze all over the plate.

    ReplyDelete

Thank you so much for your comments! I enjoy reading each one, and if you ask me a question, I will respond below it :) Thanks again!!

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