Sweet blackberries encased in a flaky golden pie crust. An irresistible recipe handed down from my mother who is a phenomenal pie baker.
Every summer I spend a whole weekend searching the farm for blackberries and gathering as many as possible to make blackberry pies throughout the year.
Blackberry hunting is a painful process because they are wild and full of thorns and the bushes are all intertwined together making it complicated to pick. In Iowa they are usually ripe for picking around July 4th when it is sweltering hot and you feel like you are going to die wearing jeans and long sleeve shirts. Since I prefer scratches over sweating to death I leave the farm with my sacks of blackberries and scratches from head to foot. Okay, I know it sounds crazy and you think to yourself why doesn't she just buy them at the grocery store. But this is my annual adventure that is worth every scratch. The taste of store bought blackberries pale in comparison to the taste of wild blackberries. Summer is soon approaching and I am already dreaming about my great blackberry adventure.
3 1/2 cups blackberries
1 3/4 - 2 cups sugar
2 heaping tablespoons of flour + 1 level tablespoon of flour
1/4 cup water (depends on how much juice the blackberries produce on their own - if they have a lot of juice then there is no reason to add the water)
Mix blackberries, sugar and flour and let sit for 30 minutes or longer. Stir in water if necessary and let sit for another 15 minutes.
2 cups sifted all purpose flour
1 teaspoon salt
2/3 cup shortening or 3/4 cup if using shortening sticks
5-7 tablespoons cold water
Sift flour and salt together; cut in shortening with a pastry blender cut first half of shortening into flour until like cornmeal and second half until pea size. Sprinkle 1 tablespoon water over part of mixture. Gently toss with fork. Repeat until all is moistened. Form into ball. Divide into two parts. Flatten on lightly floured surface by pressing with edge of hand 3 times in both directions. Roll from center to edge til 1/8 inch thick. Trim lower crust 1/2 inch beyond edge of pie plate. Roll remaining dough tuck top crust under edge of lower crust. Flute edge of pasty.
Pour berry filling into pie crust. Add top crust. Flute edges. Sprinkle with sugar and cut vents in top to allow steam to escape. Use tin foil or pie crust edging to protect edge from becoming overdone. Pull off tin foil last 15 minutes.
Authored by +Terri Henkels
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