wild blackberry pie

How To Make wild blackberry pie

• 1

  In mixing bowl, sift together 2 1/2 cups flour, 3 1/2 tablespoons sugar and 1/3 teaspoon salt.
• 2

  Add shortening and cut into flour with a pastry blender or 2 knives until it resembles coarse meal.
• 3

  Using a fork, stir the ice water in until it just starts to come together.
• 4

  Turn out onto lightly floured work surface and knead 3 to 5 times (don't over-knead.)
• 5

  Form into ball and cut in half.
• 6

  Shape each half into a disk about 3/4"-1" thick.
• 7

  Wrap in plastic wrap and refrigerate for at least an hour. (May be done a day ahead.)
• 8

  Place oven rack in middle position, preheat oven to 375 degrees Fahrenheit and remove dough from refrigerator (allow to sit at room temperature 10-15 minutes before rolling out.)
• 
  9

  Put blackberries in mixing bowl and sprinkle with 3 tablespoons flour, 2/3 cup sugar, lemon juice and zest (if using) and mix very well (a few smashed blackberries is a good thing!) Set aside.
• 10

  Place 1 disk of dough on lightly floured surface and, using a lightly floured rolling pin, roll dough into a 12 inch circle.
• 11

  Using a bench scraper or long, straight edge chef's knife, go around and under the edge of the dough, releasing it from the surface.
• 12

  Place rolling pin on dough, slightly off-center, and using bench scraper, lift dough up and roll over rolling pin, until all dough is released.
• 
  13

  Unroll over metal, glass or ceramic pie plate, then center and lightly press into plate.
• 14

  Roll out 2nd crust.
• 15

  Pour berries into plated crust and dot with small pieces of the butter.
• 
  16

  Cover with 2nd crust and trim any excessive crust (any that is more than 3/4 inch from edge of pan.)
• 17

  Fold edge under, crimp and flute.
• 18

  Cut several slits in top and bake at 375 degrees for approximately 1 hour and 15-20 minutes, checking browning of edge at about 50 minutes. (If becoming too brown, cover edge of pie with foil, see note.)
• 
  19

  When ready, filling should be bubbling, but not overflowing. Remove from oven and allow to cool for at least 4 hours. (For faster cooling, may be placed in refrigerator after an hour or so.)
• 
  20

  NOTE: To prevent over-browning of edge of piecrust, try this easy trick: Place an empty pie pan, upside down, on flat surface. Tear a square of foil from roll and fold in half. Place over half of the pan and smooth the foil down over the edge of the bottom of pan to create a half moon imprint on foil. Remove foil and use kitchen shears to cut out the "moon." Unfold and place over pie.
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