LuLu's Blackberry Pie

During the summertime, my Dad would take us to the top of a dirt road near our house where there were bushes of blackberries. We would pick baskets full of berries. Our arms would have so many scratches from trying to get every single berry off of the bushes. I’m sure there was some competition among us to see who would fill our basket up first!

We proudly brought home our baskets of blackberries to our Mom who would turn this simple fruit into one of her culinary masterpieces. There is something about the taste of my Mom’s blackberry pie that brings me back to a moment in my childhood where I felt happiness, comfort and warmth. I had so much fun creating this pie and reliving this food memory with my Mom. I hope you make this pie and create your own memories.

Filling

4 cups of fresh blackberries
¾ cup (165g) of granulated sugar
3 tablespoons (22g) all purpose flour, plus more for dusting
2½ teaspoons of lemon juice
¼ teaspoon (1g) of salt
2 tablespoons of unsalted butter

Pastry

1 large egg
1 tablespoon of water
2 cups (298g) of all-purpose flour, plus more for dusting
½ teaspoon (2g) of salt
⅔ cup (115g) of solid vegetable shortening, chilled
6 tablespoons of ice cold water
1 tablespoon of unsalted butter
1 tablespoon of sugar for sprinkling on top

Directions

1. Preheat the oven to 350 F.
2. Combine berries, sugar, flour, lemon juice and salt in a large bowl.
3. Sift flour and salt together in a large bowl. Add the shortening using either two knives or a pastry blender to cut into the flour until the mixture resembles coarse, pea-sized crumbs.
4. Add the ice water one tablespoon at a time and stir with a fork until the dough starts to come together. You may not need all the water. The dough is ready when you pinch it with your fingers and it’s held together without crumbling.
5. Place the dough on a lightly floured surface and gather it into a ball.
6. Knead the dough until it just comes together.
7. Divide into 2 pieces and flatten into a disc. Wrap in plastic and chill the dough for at least 1 hour in the refrigerator.
8. Remove the dough and let it stand at room temperature for 5-10 mins in order to make it easier to roll out. Place on a lightly floured surface, roll out one disc to a 12-inch round. Roll the dough onto the rolling pin, then unroll it over a 9-inch pie dish. Press the dough into the dish gently with your fingers.
9. Using kitchen shears, trim excess dough to a ½ inch overhang. Using thumb and forefinger, crimp the rim of the crust.
10. Place the filling into the prepared pie crust. Top with cubes of butter.
11. Roll out the other disc and cut the pieces into strips to create a lattice on top.
12. Whisk the egg and water together in a small bowl. Brush the pastry with the egg wash. Sprinkle the top with sugar.
13. Bake the pie for 45 mins to 1 hr until the crust is golden brown and the fruit is bubbling. Let the pie cool for at least 2 hours before serving.