Blackberry Pie

My friend L does a food blog, and she has been inspiring me to do more backing/cooking. On Sunday while at the grocery store David noticed that blackberries were on sale so we stocked up and had plans for a pie. Here is said pie. I’ll add the recipe (because it was so easy) at the bottom so you can make it too! 🙂 

Blackberry Pie
Better Homes and Gardens 

1 recipe for double-crust pie (see below)
5 cups blackberries, fresh or frozen (I used fresh)
1 cup sugar
1/3 cup flour
2 tsp. lemon peel or 1/2 tsp. cinnamon
1. Prepare and roll out pastry for double-crust pie. Line a 9-inch pie plate with half of the pastry.
2. In a large bowl combine he sugar and flour. Stir in berries and lemon peel. Gently toss berries until coated. (If using frozen berries, let mixture stand for 45 minutes or until fruit is partially thawed but still icy.)
3. Transfer berry mixture to pie plate. Trim bottom pastry to edge of pie plate. Place remaining pastry on top of berries and seal. Cut slits in dough. 
4. Brush top pastry with milk and sprinkle with sugar. To prevent over-browning, cover edge of pie with foil. Bake in a 375 degree over for 25 minutes (or 50 min for frozen fruit). Remove foil. Bake pie for 25-30 minutes more or until filling is bubbly and pastry is golden. Cool on wire rack. ENJOY!!!
Pastry for Double-crust Pie

2 1/4 cups all-purpose flour
3/4 tsp. salt
2/3 cup shortening
8-10 tbsp. cold water
1. In medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size.
2. Sprinkle 1 tbsp. at a time, tossing gently with a fork until flour mixture is moistened and will form easily into a ball. Divide dough in half and form each half into a ball. 
3. On a lightly floured surface, use your ands to slightly flatten 1 dough ball. Roll dough from center edges into a circle 12 inches in diameter.
4. Transfer pastry to pie plate. Add filling; repeat above with second ball of dough. Be sure to cut slits in tip pastry to allow steam to escape during baking!
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