It's been forever since I have posted any recipe. Yesterday I picked blackberries with a friend and our kids. The boys were interested all of 5 minutes before they were off fighting over sticks, pouring water on each other and running around like only boys will.
Kellen and I made quite the picking team and found a few "jackpots." In all we picked 14 cups worth with only a few scratches, ticks and pricks. Yes, someone got a tick!
We were intending to make jam with them but Andrew requested a blackberry pie so we made that instead. I must first say that I have never attempted making pie because I have always heard that the pie crust is a daunting task so I have left all pie baking to the experienced and professionals claiming that "I don't do pies." But not anymore, I just added a new skill to my baking repertoire and I am excited about that!
Crust
2 1/2 C. flour, plus extra for rolling
1 C. butter
1 tsp. salt
1 tsp. sugar
4-8 Tbsp ice water
Combine flour, salt and sugar in a food processor; pulse to mix.
Cut butter into 1/2 inch cubes, then add butter
The mixture should resemble coarse meal, with pea sized pieces of butter
Add ice water 1 Tbsp at a time
If you pinch the crumbly dough together and it holds together, it's ready! If not add more water.
Remove dough and place in a 2 mounds, knead and place doughs in separate plastic wraps and refrigerate for at least 1/2 hour.
Remove crust disks from refrigerator and roll out with rolling pin on a floured surface to a 12 inch circle. Place dough into a 9 inch pie plate.
Add filling to the pie
Filling
4 C. fresh blackberries
1/2 C. sugar
1/2 C. flour
2 Tbsp milk
1/4 C. sugar
Roll out second disk of dough, as before and gently place on top of filling, folding the corners under. Pinch top and bottom together and to make the edges just so you push your index finger between your thumb and index finger on other hand.
Cut four slits in the crust to allow the steam to escape
Brush top of crust with milk and sprinkle with sugar.
The pie turned out amazingly delicious! Warm and add some vanilla ice cream and it was a heavenly treat after watching The Bachelorette for 3 hours! Things you have to work for always seem to be more enjoyable...now I want a piece of pie (and this is why I need to run).
1 C. butter
1 tsp. salt
1 tsp. sugar
4-8 Tbsp ice water
Combine flour, salt and sugar in a food processor; pulse to mix.
Cut butter into 1/2 inch cubes, then add butter
The mixture should resemble coarse meal, with pea sized pieces of butter
Add ice water 1 Tbsp at a time
If you pinch the crumbly dough together and it holds together, it's ready! If not add more water.
Remove dough and place in a 2 mounds, knead and place doughs in separate plastic wraps and refrigerate for at least 1/2 hour.
Remove crust disks from refrigerator and roll out with rolling pin on a floured surface to a 12 inch circle. Place dough into a 9 inch pie plate.
Add filling to the pie
Filling
4 C. fresh blackberries
1/2 C. sugar
1/2 C. flour
2 Tbsp milk
1/4 C. sugar
Roll out second disk of dough, as before and gently place on top of filling, folding the corners under. Pinch top and bottom together and to make the edges just so you push your index finger between your thumb and index finger on other hand.
Cut four slits in the crust to allow the steam to escape
Brush top of crust with milk and sprinkle with sugar.
I found that if the dough easily came apart when attempting to roll I added water and kneaded and then rolled again to make it a better consistency. I think more water is the secret!
The pie turned out amazingly delicious! Warm and add some vanilla ice cream and it was a heavenly treat after watching The Bachelorette for 3 hours! Things you have to work for always seem to be more enjoyable...now I want a piece of pie (and this is why I need to run). 
2 comments:
Wow, that looks incredible! :) Your kids are so adorable!
that looks good. I'm never good at putting the top crust on, yours looked really good. Yummy!!!
Post a Comment