Email to Cat      

Blackberry Pie

Source of Recipe

Saveur


Recipe Introduction

"When Jon Rowley was a child, his grandmother used to make juice from fresh-picked blackberries. In it, he says, 'you could taste and smell the briar.' In this recipe, Rowley's wife, Kate McDermott, has combined the flavor from his youth with a tender, flaky pie crust to create an exemplar of the Pacific Northwest's cuisine. This recipe first appeared with the article 'Disciple of Flavor' in the 2008 Saveur 100."

Recipe Link: https://www.saveur.com/article/Recipes/Blackberry-Pie/

List of Ingredients

â—¦ 2 ½ cups plus â…“ cup flour, plus more for dusting
â—¦ 9 tablespoons cold butter, cut into small pieces
â—¦ 8 tablespoons cold rendered leaf lard
â—¦ 1 teaspoon kosher salt
â—¦ 6 cups (about 1 ½ pounds) blackberries
â—¦ ¾ cup plus 2 tablespoons sugar
â—¦ 2 teaspoons fresh lemon juice
â—¦ ½ teaspoon lemon zest
â—¦ ¼ teaspoon freshly grated nutmeg
â—¦ 1 egg white


Recipe

Put 2 ½ cups flour, 8 tablespoons butter, lard, and half of the salt in a bowl. Using a dough blender, two forks, or your fingers, cut butter and lard into flour mixture, forming pea-size crumbles. Sprinkle about 10 tablespoons ice-cold water over the mixture; stir gently with a fork until dough comes together. (Alternatively, pulse ingredients in a food processor.) Divide dough in half and flatten into disks. Wrap disks in plastic wrap; chill one hour before using.

Unwrap one dough disk; transfer to a well-floured surface. Whack it with a rolling pin several times to flatten it out; turn it over and repeat. Roll out dough to form an 11-inch circle; transfer it to a 9-inch deep-dish pie pan. (If dough tears and needs mending, dab a little water where it requires patching and "glue" on a piece of dough.) Cover with plastic wrap and refrigerate.

Arrange a baking sheet on lower rack of oven; heat oven to 425° F. Put remaining flour and salt, ¾ cup sugar, berries, lemon juice, zest, and nutmeg into a bowl. Using a wooden spoon, mash gently to make a textured filling; pour into chilled crust; dot with remaining butter; set aside.

Beat egg white and 1 tablespoon water together in a bowl; set aside. Roll out remaining dough disk into an 11-inch circle; cut into ¾-inch-wide strips. Arrange strips over pie in a lattice pattern; trim excess dough and crimp edges of pie. Brush crust with egg mixture; sprinkle with remaining sugar.

Bake on the middle rack of the oven until crust is just golden, about 15 minutes. Reduce heat to 350° F; bake until golden and bubbling, about 30 minutes more. Let cool before serving.

Makes one 9-inch pie