Since my youngest daughter Francesca was a little girl she and I have repeated the same end of summer tradition. We pick blackberries and make pie. But his year we changed the tradition just a little. This year, Francesca made a pie by herself, crust and all. Yes, even a 13 year-old can bake a pie, from scratch, by herself. Guess what that means? You can too. Here’s how to make Francesca's After-School Blackberry Pie:
1. Add flour and salt to a food processor or mixer and combine.
2. Gradually add butter cubes and shortening into the mixture. Blend ingredients together until the mixture resembles fine cornmeal.
3. With motor or mixers on, slowly add the ice water until the dough forms a ball. If the dough doesn't do this, add a little more water.
4. Divide the dough into 2 equal-seized balls and wrap each in plastic wrap.
5. Chill in the refrigerator for 1 hour.
2. Gradually add butter cubes and shortening into the mixture. Blend ingredients together until the mixture resembles fine cornmeal.
3. With motor or mixers on, slowly add the ice water until the dough forms a ball. If the dough doesn't do this, add a little more water.
4. Divide the dough into 2 equal-seized balls and wrap each in plastic wrap.
5. Chill in the refrigerator for 1 hour.
2. Combine the flour and 1 tbs butter in a small saucepan over medium heat. Seat aside.
3. Gently rinse blackberries under cold water in a strainer. Shake and pat dry, then transfer the blackberries to a large mixing bowl.
4. Add sugar or honey, the flour-melted butter mixture, and the cold, cubed butter to the berries. Stir gently, folding the ingredients until just combined. Careful not to crush the blackberries! Set bowl aside.
5. Remove dough balls from the fridge, unwrap, and place on a floured surface.
6. Roll one ball into a 12 1/2-inch wide circle. Slip a greased pie pan under the dough and gently lift the dough into the pan. Fill with berry mixture.
7. Roll the second dough ball into a 12.5 inch circle and cut 2-inch-wide strips. Place the strips over the filling, first horizontally then vertically to form a checkerboard pattern.
8. Pinch the edges of the strips to attach them to the bottom crust.
9. Use your knuckle to form a fluted edge around the pie. Then sprinkle the dough latticework with 1 teaspoon of sugar.
10. Bake pie for 1 hr, or until the filling has thickened and begun to bubble. The top crust will be golden-brown. Let cool for 1 hour. Slice and serve. If blackberries season has ended in your area, don’t worry. We’re just entering apple season! The saying “easy as pie,” had to come from somewhere. So go ahead and try it; make a pie.
Simple text directions for Francesca's After-School Blackberry Pie:
Pie Crust Ingredients
(makes enough for one 9-inch double crust pie)
4 cups all-purpose flour
1 tsp finely ground sea salt
1 1/2 cup (3 sticks) unsalted butter, chilled
1/8 cup vegetable shortening
1/2 cup ice water
1. Add flour and salt to a food processor or mixer and combine.
2. Gradually add butter cubes and shortening. Blend until the mixture resembles fine cornmeal.
3. With motor or mixers on, slowly add the ice water until the dough forms a ball. If the dough doesn't do this, add a little more water.
4. Divide the dough into 2 equal-seized balls and wrap each in plastic wrap.
Filling Ingredients
1 tsp all-purpose flour
1 tbs melted butter
4 cups (or 2 pints) blackberries, preferably wild!
1/2 stick unsalted butter, chilled and cubed
1 cup sugar or honey
1. Preheat oven to 350 degrees
2. Combine the flour and 1 tbs butter in a small saucepan over medium heat. Seat aside.
3. Rinse blackberries under cold water in a strainer. Shake and pat dry, then transfer to a large mixing bowl.
4. Add sugar or honey, the flour-melted butter mixture, and the cold, cubed butter to the berries. Stir gently, folding the ingredients until just combined. Careful not to crush the blackberries! Set bowl aside.
5. Remove dough balls from the fridge, unwrap, and place on a floured surface.
6. Roll one ball into a 12 1/2-inch wide circle. Slip a greased pie pan under the dough and gently lift the dough into the pan. Fill with berry mixture.
7. Roll the second dough ball into a 12 1/2-inch circle and begin cutting 2-inch-wide strips. Place the strips over the filling, first horizontally and then vertically to form a checkerboard pattern.
8. Pinch the edges of the strips to attach them to the bottom crust.
9. Use your knuckle to form a fluted edge around the pie. Spring the dough latticework with 1 tsp of sugar.
10. Bake pie for 1 hr, or until the filling has thickened and begun to bubble. The top crust will be golden-brown. Let cool for 1 hour. Slice and serve.
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