Old Fashioned Blackberry Pie
Russ's Grandma, Helen Elias, used to make Blackberry Pies for him. He talks about them all the time, being his favorite pie! I finally found a delicious recipe to try and duplicate it. I never had one of her Blackberry Pies, but this one is pretty darn delicious. The crust is from a different source, and it is delicious as well! Definitely a keeper! You won't be disappointed!
Pie Crust Recipe from "Bouchon Bakery", by Thomas Keller and Sebastien Rouxel c. 2012.
Pie Filling Recipe from the Internet: http://www.crisco.com/Recipes/Details.aspx?recipeID=1081
- Pie Crust (Pate Brisee):
- 1 cup All-purpose flour (140 grams)
- 1 cup + 3 tablespoons All-purpose flour (165 grams)
- 1 teaspoon Kosher salt (3 grams)
- 8 ounces Cold unsalted buter, cut into 1/4 inch cubes (227 grams)
- 1/4 cup Ice water (58 grams)
- Pie Filling:
- 4 cups fresh blackberries
- 1 1/4 cups sugar
- 6 tablespoons cornstarch
- 2 tablespoons butter, softened
- Dash of salt
To Prepare the Pie Crust:
Place the 1 cup of flour (140 grams) and the salt in the bowl of a stand mixer fitted with the paddle attachment and mix to combine.
With the mixer running on low speed, add the butter a small handful at a time. When all the butter has been added, increase the speed to medium-low and mix for about 1 minute, until the butter is thoroughly blended. Scrape down the sides and bottom of the bowl.
Turn the speed to medium-low, and add the remaining 1 cup + 3 tablespoons of flour (165 grams), and mix just to combine.
Add the water and mix until incorporated. The dough will come up around the paddle and should feel smooth, not sticky, to the touch.
Remove the dough from the mixer and check to be certain that there are no visible pieces of butter remaining. Pat the dough into two equal sized disks and wrap in plastic wrap. Refrigerate for at least 1 hour, but preferably overnight. (It can also be frozen for up to 1 month.)
Rolling out the dough: Unwrap the dough and place it between two pieces of parchment or plastic wrap. (I very lightly flour the one side of the parchment paper to prevent sticking.) With a rolling pin, pound the top of the dough, working from one side of the dough to the other, to begin to flatten the dough; turn the dough 90 degrees and repeat. Roll out the dough, in the parchment, from the center outward, rotating and flipping the dough over frequently, to the dimensions needed for the desired pan. Remove the top piece of parchment and invert the dough into the pan, pressing it gently against the sides and into the bottom edges. Remove the remaining parchment. Freeze the dough for 30 minutes or refrigerate for an hour.
To Assemble the Pie:
Heat oven to 350 degrees.
Combine the sugar, cornstarch and salt. Add the softened butter and combine using a fork. Add the sugar/butter mixture to the 4 cups of blackberries and toss gently until combined.
Spoon the mixture into the unbaked pie crust. Place top crust onto filled pie. Fold edges over and crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape.
Bake for 1 hour (I have to bake it for 1 hour 10 minutes) or until filling in center is bubbly and crust is golden brown. Cool to room temperature for serving.
*Red raspberries may be substituted for blackberries.
**Put a sheet of foil on bottom of the oven to catch spillage from the pie.