Blackberry Pie
Last weekend I was visiting a friend who had gorgeous blackberry bushes. As a thank you for hosting us I decided to put the blackberries to good use and make a pie.
Cooking Time: 1 hour 15 minutes
Cooking Tools:
Mixing bowl
Ingredients:
4 cups blackberries
1 tablespoon vanilla
1 teaspoon lemon zest
1 tablespoon lemon juice
½ cup (100 grams) white sugar (can go up to ¾ cup)
½ cup (60 grams) all-purpose flour
1 egg + milk for egg wash
Instructions:
Preheat oven to 425 degrees Fahrenheit.
Combine 3 ½ cups of blackberries with sugar, flour, lemon zest, lemon juice, and vanilla until well mixed.
Add remaining berries to top of mixture.
While ingredients are resting together roll out 1 section of your pie crust (remember to store your pie crusts in sections to make it easier to roll out) and put it into the pie plate. After you put your bottom crust into your pie plate roll out your other section and either create a lattice top or if you don’t want a lattice top roll it out round like you did the bottom crust. Let both crusts chill for at least 30-minutes.
After you’ve let your pie crusts chill bring them out of the fridge and place the filling inside with your lattice or pie crust on top (if you don’t use a lattice make sure to add a sliver for the pie steam).
Bake at 425 degrees Fahrenheit for 25 minutes.
After 25 minutes place a pie ring on top and bake at 375 degrees Fahrenheit for 30 minutes.
Let sit for at least 20 minutes before serving with ice cream.
