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    Perfect Blackberry Pie


    Source of Recipe


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    List of Ingredients




    classic pie crusts (see recipe #26205)
    5 1/2 cups fresh blackberries
    3/4 cup granulated sugar, plus
    2 tablespoons granulated sugar
    1 pinch salt
    1/4 cup potato starch or potato flour
    1 teaspoon finely grated lemons, zest of
    1 tablespoon butter, cut into small pieces
    1 egg white, beaten,for pastry wash
    1 1/2 tablespoons granulated sugar

    Recipe



    Adjust oven rack to lowest position and place four 9-inch unglazed quarry tiles on rack to form an 18-inch square.
    (A pizza stone will work, too.) Preheat oven to 400 degrees and let tiles heat for at least 30 minutes.
    Purée 1 cup of the blackberries in a food processor fitted with the metal blade; set aside.
    Stirring constantly with a rubber spatula, bring the sugar, salt, starch and blackberry purée to the consistency of thick jam over medium-low heat in a large saucepan.
    Stir in lemon zest.
    Pour thickener over remaining blackberries and stir to combine.
    Pour blackberry filling into bottom pie shell and dot with the 1 Tb.
    butter.
    Cover with top layer of pastry dough.
    Set an 18-inch square of heavy-duty foil on tiles or pizza stone.
    Set pie on foil and bake for 20 minutes.
    Remove pie from oven, brush with beaten egg white, sprinkle with 1 1/2 Tbs.
    sugar.
    Bake until golden brown, about 20 minutes longer.
    Bring foil around pie to loosely cover.
    Bake until filling bubbles, 15-20 minutes longer.
    Cool on a wire rack, 2-3 hours.

 

 

 


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