Sorry I haven’t been so deligent with this lately, there have been a few kitchen mistakes (curse you homemade ravioli) and a lot of trips (Lake Placid! Philadelpia!) which has made for a lazy blogger. However that is the past. I am moving forward and will get back on track with my blog…once I get back from GenCon. There are going to be a number of baking posts coming up, thanks in part to the yummies you see picture above. As I mentioned before there is an amazing pick-your-own fruit farm right down the street from my house and so far Joe and I have made two trips out there in order to address our fruit cravings. So far we have just done peaches and blackberries however apple season is fast approaching so soon some of those lovelies will be joining me in the kichen. The blackberries pictured above had a destiny from the start, I knew that I wanted to make a blackberry pie so that it what I did. The pie itself might not be the prettiest thing out there but it was DELICIOUS and in the end isn’t that what really matters?
2 cups flour
1/3 cup shortening
1/3 cup unsalted butter
6 tbsp cold (!) water
1. Sift the flour and salt together in a medium bowl.
2. Cut in the shortening and the butter making small pellets. Slowly add the cold water, one tbsp at a time to make the dough. Once the dough has formed divide and flatten into two puck shapes, wrap in plastic and place in the fridge for 1hr.
3. Remove the first dough puck from the fridge. Use a pastry sheet to roll out the dough to fit your pie tin and press dough into the tin. From here follow the Filling directions
3 cups blackberries
1/4 cup brown sugar
1/4 cup flour
1/4 cup white sugar
1. Preheat oven to 375 and preheat a large cookie sheet that has edges (this is very important)
2. Combine all the ingredients together, being careful to not crush all of the berries.
3. Pour into prepared pie crust and smooth out.
4. Roll out the second dough puck and place on top of the pie. Use fingers or a pie crimper to seal the edges and then use a sharp knife to cut slits in the pie. In order to create shapes on the pie roll out any extra pie dough and cut the shapes with a cookie cutter, then lightly place on top.
5. Place the tin on top of the preheated cookie sheet. Bake for 45minutes, or until crust is golden.
My main issue with the top crust was that after screwing it up the first time I didn’t take the time to place it back in the fridge to chill, which resulted in a very brittle dough. I’m just thankful that I remembered to place the cookie sheet down. Placing a cookie sheet there will capture any juices that might drip from the pie and prevent a major oven disaster.