In a food processor, place the flour, salt, and sugar and process
until combined. Add the butter and process until the mixture resembles coarse
meal (about 15 seconds). Pour 1/4 cup (60 ml) water in a slow, steady stream,
through the feed tube until the dough just holds together when pinched. If
necessary, add more water. Do not process more than 30 seconds.
Turn the dough onto your work surface and gather into a ball. Divide the dough in half, flattening
each half into a disk, cover with plastic
wrap, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour.
After the dough has chilled sufficiently,
remove one portion of the dough from the fridge and
place it on a lightly floured surface. Roll the pastry into a
12 inch (30 cm) circle. (To prevent the
pastry from sticking to the counter and to ensure uniform thickness,
keep lifting up and turning the pastry a quarter turn as you roll
(always roll from the center of the pastry outwards).)
Fold the dough in half and gently transfer to a 9
inch (23 cm) pie pan. Brush off any excess flour and trim any
overhanging pastry to an edge of 1/2 inch (1.5 cm). Cover with plastic
wrap and place in the refrigerator.
Remove the second round of
pastry and roll it into a 13 inch (30 cm) circle. Using a 2 inch (5
cm) star cookie cutter, cut the pastry into about 20 stars. Place on a parchment paper-lined baking sheet, cover with plastic
wrap, and place in the refrigerator while you make the filling.
Filling: Place the
blackberries in a large bowl and toss with the lemon juice. In a
small bowl mix together the cornstarch, sugar, and ground cinnamon. Gently
mix the sugar mixture into the blackberries. Remove the
chilled pie crust from the fridge. Pour the fruit mixture into the prepared pie shell.
Dot with the
tablespoon of butter.
Lightly brush the rim of the pastry shell
with a little cream. Starting at the outside edge of the pie,
place the pastry stars in a circular pattern on top of the
blackberries. Brush the pastry stars with cream, making sure the cream
does not pool. Sprinkle with a little sugar, if desired. Cover with
plastic wrap and place in the refrigerator while you preheat the oven
to 425 degrees F (220 degrees C)
and place the oven rack in the lower third of the oven.
Place the pie
plate on a large baking sheet and bake the pie for
about 25 - 30 minutes and then, if the edges of the pie are browning
too much, cover with a foil ring or pie shield. Continue to bake the
pie for another 15 - 20 minutes or until the crust is a golden brown color and the
fruit juices begin to bubble.
Remove the pie from the oven and place on a wire rack
to cool for several hours. Serve at room temperature with vanilla
ice cream. Leftovers can be stored in the refrigerator for about 3
days. Reheat before serving.
Makes one 9 inch (23 cm) pie.
Sax, Richard. Classic Home Desserts.
Houghton Mifflin Company. New York: 1994.
Stewart, Martha. 'Martha
Stewart's Baking Book'. Clarkson Potter/Publishers. New York: 2005.