dessert

This what I had after my dinner in the previous post:

Blackberry Pie
Blackberry pie. I had help eating what’s missing! A little help…

I cut out little rounds to look like blackberries for the steam vents but then I had to find an photo angle with the half pie that doesn’t look like a ghoulish smile…

Blackberry pie
Scary pie
I couldn't wait!
I started eating it before I took the picture. Not as pleasant looking as it tasted!

 

Blackberry Pie

Pastry crust for a double-crust 9″ pie

5 cups fresh or frozen blackberries (thaw the frozen a little)

1/3 cup all purpose flour (4.25 oz/120g)

3/4 –1 cup granulated sugar (5.29 oz./150g –6 oz/200 g)

1/4 teaspoon salt

1/2 teaspoon lemon zest (optional)

1 tablespoon lemon juice, fresh-squeezed if possible, optional

  1. Roll out pastry dough for bottom and top crust. Place bottom crust in pan and lightly pat bottom and sides to keep in place. Keep about a 1/2-inch hangover.
  2. Thaw berries slightly if frozen. They don’t need to be completely thawed out, just enough to give out a little juice.
  3. Mix flour, sugar, salt, lemon zest if using, and lemon juice together. The amount of sugar depends on how sweet your blackberries are, and your tartness preference. Stir into blackberries, gently tossing to coat. Let sit for 10 to 15 minutes and mix again, gently, until all is incorporated (although this distributes the dry ingredients more evenly, I sometimes just put it in after the first mix. I’m impatient.)
  4. Dab or brush a small bit of water around the rim of the pastry, then place the top crust over.  Don’t stretch it, let it gently fall onto the pie filling. Seal by pressing around the edges, then roll the edges under, or inside. Crimp if desired.
  5. Cut vents in top crust: this can be an elaborate design, a few fork punches, a few knife slits, a little blackbird pie whistle… anything to let steam out so the whole thing doesn’t kaboom! in the oven.
  6. Bake 45 to 60 minutes at 425ºF/218ºC (I use an on-line conversion chart for Fahrenheit to Celsius so it’s approximate. If you use Celsius usually, you probably know the more exact temperature that 218 is closest to if it isn’t a standard), or until crust is golden brown, and the center is bubbling. Place pieces of foil around the edges if they are too brown and there is still baking time to go. (I cut out a square of foil, cut a hole in the middle about the same size as the middle of the pie inside the rim, then place that around it, crimping the foil to cover the edges if necessary.)
  7. Cool on wire rack in pan until cool enough to handle. Pie can be eaten warm, cool, or cold. Especially good for breakfast!

Bon appétit!

 

 

 

 

Advertisements