I don’t have to tell you that the economy is putting the squeeze on most of us. So, whenever I can find a bargain at the grocery store, I jump on it. Yesterday, I found blackberries for $1 a pint! The Dude’s eyes lit up, he looked at me and mouthed one word – PIE!
So today, on this cold and wintery day I’m making a blackberry pie. I’ll be using my favorite go-to pie crust recipe, but of course you can always use a pre-made pie crust (if you must). But trust me, pie crust isn’t that difficult. It just takes a little bit of practice. Here is my quick and easy blackberry pie. Add some vanilla ice cream to put this dessert over the top.
- 3 cups all purpose flour
- 1 tsp salt
- 1 TBSP sugar
- 12 TBSP (1 and 1/2 sticks) unsalted butter, chilled and cubed
- 1/3 cup vegetable shortening, chilled and cubed
- 6 to 8 TBSP ice water
In the bowl of a food processor add your flour, salt, and sugar. Pulse a few times to mix the dry ingredients. Add your cubed butter and shortening and pulse just until the mixture forms pea sized pieces of butter. While the food processor is on, add your water and blend until the dough just holds together. Form the dough into a disk, wrap in plastic and refrigerate for at least 30 minutes.
- 4 cups fresh blackberries
- 1/2 cup flour
- 1/2 cup white sugar
- 1/4 cup milk
- 1/4 cup sugar, Turbinado sugar recommended
Pre-heat your oven to 425 degrees F. Mix together the berries, flour and white sugar in a bowl. Divide your chilled pie dough into two pieces. Take one of the pieces and roll out and line your pie pan. Add your berries to the pie pan. Roll out the second piece of dough, cover the berries, cut the excess dough from around the edges and crimp to seal. Slice a few holes in top crust to vent. Brush the dough with milk and sprinkle with the Turbinado sugar.
Bake at 425 degrees for 15 minutes. Reduce the heat to 375 degrees and bake for another 20 to 25 minutes. When the crust is golden brown, remove from oven and cool on a wire rack.