Blackberry Pie
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 ½ cups all purpose flour
- 1 teaspoon salt
- ¾ cup vegetable shortening (chilled)
- 6 tablespoons unsalted butter (chilled)
- 6 tablespoons ice cold water
- 5 cups fresh blackberries (see Note 1)
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
- ¾ teaspoon ground cinnamon (See Note 2)
- ½ teaspoon salt
- ¾ cup white granulated sugar (See Note 3)
- ¼ cup cornstarch
- 1 egg
- 1 tablespoon water
Method
- In a medium bowl combine flour and salt. Add cold cubed butter and shortening.
- Mix the butter, shortening, flour and salt together with a pastry cutter until it resembles coarse crumbs.
- Add ice cold water to the dough a little at a time just until the dough comes together.
- Separate the dough into two equal portions, wrap in plastic wrap and refrigerate for about an hour and up to 3 days.
- Remove one dough ball from the refrigerator and roll it out into a 13-inch circle and transfer to a 9-inch pie dish. Place the crust back in the fridge until ready.
- In a medium bowl mix blackberries, lemon zest, lemon juice, cinnamon, salt, sugar, and cornstarch.
- Transfer the pie filling to the pie dish, and place in the refrigerator.
- Remove the other ball of dough from the refrigerator and roll it out into a 12-inch circle. Use a knife or pastry wheel (or pizza cutter!) to cut the circle into 10-12 equal strips.
- Retrieve the bottom crust from the refrigerator and trim excess dough from the edges using scissors. You can leave about 1 inch of excess to create a thick pie crust, or trim more if you prefer a thinner crust.
- Arrange the pie crust strips on top of the pie in a lattice pattern. Pinch the edges to seal. For a detailed tutorial, check out my lattice pie crust post!
- Mix egg and water together to create an egg wash. Brush the lattice top with the mixture.
- Bake the pie for 20 minutes at 425°F/220°C, then reduce the heat to 375°F/190°C and continue baking for 30 minutes.
- Allow the pie to cool down for at least two hours before serving as is, or with a scoop of vanilla ice cream.