This blackberry pie is a true celebration of summer fruit—and it comes with bragging rights. Winner of second place at our Pie Baking Contest, it’s everything a classic pie should be: a buttery, flaky crust encasing a juicy blackberry filling that’s just sweet enough to let the fruit shine. Whether baked for a holiday gathering, picnic, or county fair, this pie brings old-fashioned comfort and timeless flavor to the table. Serve it warm with vanilla ice cream for a blue-ribbon-worthy dessert.
INGREDIENTS:
Crust
3 cups sifted all-purpose flour
1 1/4 cups butter or Crisco
Salt to taste
1 egg
1/2 teaspoon vinegar
1 tablespoon water
Berry Filling
6 cups blackberries
1 cup sugar
3/4 cup flour
METHOD:
In a large bowl, combine flour, salt, and butter (or Crisco) with a pastry cutter or fingertips until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg, vinegar, and water. Add to the flour mixture, stirring lightly just until the dough comes together.
Gather dough into a ball and divide in half. Flatten each half into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
In a large bowl, stir together sugar and flour. Add blackberries and toss gently to coat.
Roll out one disk of dough between two lightly floured sheets of plastic wrap or parchment. Fit into a 9-inch pie pan, trimming edges as needed. Pour the blackberry filling into the crust. Roll out the second disk of dough and place over the filling. Trim and crimp the edges to seal. Cut small slits in the top to vent steam.
Place the pie on a baking sheet to catch drips. Bake at 450°F for 15 minutes. Reduce oven temperature to 350°F and continue baking for 40–45 minutes, or until the crust is golden brown and the filling is bubbling.
Let pie cool on a wire rack for at least 2 hours to allow filling to set. Serve warm or at room temperature, with ice cream or whipped cream if desired.
SOURCE: Recipe by Clare Uhler, Berry Festival 2008
