First Premium Blackberry Pie
by Judi Harris
Preheat oven to 375 degrees.
Buttermilk Pie Crust
2 1/2 cups flour
1 tablespoon sugar
3/4 teaspoon salt
1/2 cup butter, chilled and cut into small pieces
1/2 cup Crisco, chilled and cut into small pieces
1 cup buttermilk - chilled (depending on where you live. I live in Southwest Montana so it's very dry here. The original recipe called for 6 tablespoons buttermilk).
In a large bowl, combine the flour, sugar, and salt. Add the butter and vegetable shortening. Cut them in using a pastry blender or two forks. Blend it until the mixture resembles course meal the size of peas.
Add the buttermilk and mix it until the mixture is just moistened. You don't want it wet.
Press the dough together and divide it in half. Wrap each piece in plastic wrap and chill for 1 hour.
Roll out one half of the dough on a lightly floured surface, in a circle 3 times larger than the pie pan you plan on using. Fit the round dough into the pie pan and either flute the edges by turning the excess underneath around the edges of the rim, or leave as is for a double crust pie.
For a top crust, roll out the second half the same size and shape and place it over the filling. Seal the edges, trim and flute the dough.
Filling
2 pints blackberries
1/2 cup sugar
3 tablespoons flour
1 tablespoon lemon juice
1 tablespoon butter, cut into cubes
In a large bowl, stir the blackberries with sugar, flour, and lemon juice until well-coated. Using a pastry brush, brush the bottom crust with egg white. This will set up the crust to bake and brown properly. Scrape the mixture into the prepared pie crust and place butter cubes on top. Place the top crust over the filling and seal the edges, trim and flute the dough. Cut 3-4 slits in the top crust to let steam escape. Using a pastry brush, brush the crust with egg white and sprinkle with sugar.
Place pie on a cookie sheet and place in oven. Bake for 1 hour or until the top crust is golden and the fruit is bubbling. Let cool for 4 hours before serving.
by Judi Harris
Preheat oven to 375 degrees.
Buttermilk Pie Crust
2 1/2 cups flour
1 tablespoon sugar
3/4 teaspoon salt
1/2 cup butter, chilled and cut into small pieces
1/2 cup Crisco, chilled and cut into small pieces
1 cup buttermilk - chilled (depending on where you live. I live in Southwest Montana so it's very dry here. The original recipe called for 6 tablespoons buttermilk).
In a large bowl, combine the flour, sugar, and salt. Add the butter and vegetable shortening. Cut them in using a pastry blender or two forks. Blend it until the mixture resembles course meal the size of peas.
Add the buttermilk and mix it until the mixture is just moistened. You don't want it wet.
Press the dough together and divide it in half. Wrap each piece in plastic wrap and chill for 1 hour.
Roll out one half of the dough on a lightly floured surface, in a circle 3 times larger than the pie pan you plan on using. Fit the round dough into the pie pan and either flute the edges by turning the excess underneath around the edges of the rim, or leave as is for a double crust pie.
For a top crust, roll out the second half the same size and shape and place it over the filling. Seal the edges, trim and flute the dough.
Filling
2 pints blackberries
1/2 cup sugar
3 tablespoons flour
1 tablespoon lemon juice
1 tablespoon butter, cut into cubes
In a large bowl, stir the blackberries with sugar, flour, and lemon juice until well-coated. Using a pastry brush, brush the bottom crust with egg white. This will set up the crust to bake and brown properly. Scrape the mixture into the prepared pie crust and place butter cubes on top. Place the top crust over the filling and seal the edges, trim and flute the dough. Cut 3-4 slits in the top crust to let steam escape. Using a pastry brush, brush the crust with egg white and sprinkle with sugar.
Place pie on a cookie sheet and place in oven. Bake for 1 hour or until the top crust is golden and the fruit is bubbling. Let cool for 4 hours before serving.
