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Blackberry Pie Recipe

 

Pie Crust:  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. Pour 1/4 cup (60 ml) water in a slow stream through the feed tube until the dough just holds together when pinched. If necessary, add more water. 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. 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.) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and trim 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 lined baking sheet, cover with plastic wrap, and place in the refrigerator while you make the filling.

Blackberry 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 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 a little cream, making sure the cream does not pool. Sprinkle with a little sugar. 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. Makes 9 inch (23 cm) pie.

Pie Crust:

2 1/2 cups (350 grams) all-purpose flour

1 teaspoon salt

2 tablespoon (30 grams) granulated white sugar

1 cup (226 grams) unsalted butter, chilled, and cut into 1 inch (2.5 cm) chunks

1/4 to 1/2 cup (60 - 120 ml) ice water

Blackberry Filling:

5 cups (2 1/2 pints) (1.2 L) fresh blackberries

1 tablespoon fresh lemon juice

3 tablespoons (30 grams) cornstarch

3/4 cup (150 grams) granulated white sugar

1/8 teaspoon ground cinnamon

1 tablespoon (14 grams) unsalted butter, cut into small chunks

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