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Blackberry-Pecan Streusel Pie




Source of Recipe


Source: Midwest Living


List of Ingredients




1 recipe Pastry for Single-Crust Pie (see recipe below)
4 cups fresh or frozen unsweetened blackberries
1 cup sugar
1/3 cup quick-cooking tapioca
1 teaspoon ground cinnamon
1 recipe Pecan Streusel Topping (see recipe below)


Recipe



1. Prepare Pastry for Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Line the pastry with a double thickness of heavy foil. Bake the pastry in a 450 degree F oven for 8 minutes. Remove the foil. Bake for 4 to 5 minutes more or until the pastry is set and dry. Reduce the oven temperature to 375 degree F.
2. Meanwhile, in a medium saucepan, combine the blackberries, sugar, tapioca, and cinnamon. Cook and stir over medium heat until mixture starts to bubble. Reduce heat and simmer the berry filling, uncovered, for 10 minutes, stirring the mixture frequently.
3. Pour the berry filling into the prepared piecrust. Top with the Pecan Streusel Topping.
4. Bake the pie in the 375 degree F oven for 25 to 30 minutes or until the crust and topping turn golden. Makes 8 servings.
Pastry for Single-Crust Pie: In a mixing bowl, stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are peasize. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball.
Pecan Streusel Topping: In a medium mixing bowl, combine 1/2 cup all-purpose flour and 1/4 cup sugar. Using a pastry blender, cut in 1/4 cup cold butter until the pieces are the size of small peas. Stir in 1/4 cup finely chopped pecans by hand.