Blackberry Pie
Blackberries may not be one of our official crops, but they grow wild and abundant all over the farm. Every summer, they show up in abundance, and we make the most of them while they last. This simple blackberry pie is one of our go-to recipes—nothing fancy, just a flaky crust and sweet, tart berries baked until bubbly. It’s the kind of pie that feels right at home on a farmhouse table.
Ingredients:
Pastry:
1 cup salted butter, cubed
2 1/4 all-purpose flour
1 egg
3-4 Tbsp cold water
2 Tbsp heavy cream
Natural (sugar in the raw) Turbinado sugar
Filling:
3/4 cup sugar
1/4 cup all purpose flour
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp grated lemon peal
1/8 tsp salt
5 1/2 cups blackberries
1 tbsp butter
Instructions:
Pastry:
Preheat oven to 425°F (220°C).
In a large bowl, drop the butter and add the flour. Use a pastry cutter to cut the butter into the flour (do not use a mixer).
Make a well in the center of the flour-butter mixture. Whisk together the egg and water, then pour into the well in the flour mixture. Mix with a fork, then finish mixing with your hands until the dough has a loose, flaky consistency.
Divide the dough into two portions.
Lay out a sheet of plastic wrap or wax paper on a flat surface, large enough to roll out pastry.
Place one portion of the dough onto the wax paper or plastic wrap and press it down with your hands. Place another sheet of plastic wrap or wax paper on top of the dough. Roll the dough out with a rolling pin until it's thin and wide enough to cover a glass pie plate.
Remove the top sheet of wax/plastic paper and carefully lift the dough, flipping it over onto the pie plate. Peel off the remaining wax/plastic paper.
Repeat steps 8-13 with the second portion of dough for the top of the pie. Set aside while you prepare the filling.
Filling:
In a large bowl, toss the sugar, flour spices, lemon, salt, blackberries together.
Place the filling in the pie plate, and place small pieces of butter on top.
Flip the second portion of the dough that you rolled out onto the top of the pie (remove the wax/plastic paper from the top first).
Trim excess pastry from the edges of the pie and press the edges of the pastry together using your fingers.
Cut a few slits in the top of the pie to allow steam to escape.
*Note: Instead of using a full sheet of pastry to cover the top of these you can use it to create a design on the top of your pie like we did.
Baking:
Bake at 425°F for 50 minutes or until the pie crust is golden.
Enjoy your pie!
