So it seems to be high season for the wild blackberry vines in my backyard, and the little blueberry bush is weighted down by all the berries its branches are carrying. It seemed fitting that the first pie I make in my new place come right from the yard.
After a little misunderstanding on the pie crust the butter was worked in completely making a brittle and tender dough to work with. So instead of rolling it out like one would with a normal pie I simply pressed 1/2 into the bottom and up the sides of the pie plate and then used the cookie cutter method for the top. The result was surprisingly nice! Kinda like a shortbread cookie, actually. If you decide to incorporate the butter completely leave the water out because the dough should already be able to come together.
Its hard to justify making a whole pie when I’m the only one around to eat it for a week. But it sure does make a great breakfast with a cup of coffee on the side.
Black & Blue(berry) Pie
Crust: Martha Stewart’s Baking Handbook Pate Brisee
2 1/2 c. all purpose flour
1 tsp. salt
2 sticks unsalted butter, cold (if you only have salted butter, just omit the salt above)
1/4 c. ice water
1. Combine flour and salt in a medium bowl. But butter into small pieces and cut into the flour with a pastry cutter or two knives. Or if frozen you can grate it into the flour. Mixture should be crumbly. If you want the shortbread idea just work the butter in completely with your hands until a dough is formed.
2. Add water slowly stirring with a wooden spoon until dough comes together.
3. Turn out onto a floured surface, knead gently to incorporate last bits of flour in the dough. Divide in half, wrap in plastic and let sit in refrigerator for at least an hour.
4 cups blackberries and blueberries
1 c. sugar ( Use less or more depending on sweetness of the berries)
1/4 c. tapioca powder
1 T lemon juice
1. Combine all ingredients in a bowl and stir to coat berries.
2. Remove one half of the dough and roll out on a floured surface into a disk large enough for a 9 in. pie plate. Place dough in the bottom of your pie platewith edges overhanging.
3. Add berry mixture to the pie plate.
4. Remove 2nd half of dough and roll out int he same fashion as the first. Place over top the berries. Cut off extra dough from the bottom and top, leaving enough (t least an inch) to turn the edges under all the way around the pie, creating a good seal. Be sure to cut a few decorative slits in the top crust to allow for ventilation.