There’s something so nostalgic about tearing into a blackberry pie. Maybe it’s the sweet, tart burst of flavour, or the warm, flaky crust that melts in your mouth. For many of us, it’s a taste of simpler times, like summer afternoons, and the joy of picking ripe berries straight from the vine. Whatever it is, blackberry pie has a way of making moments feel a little sweeter.
Ingredients For The Crust:
- 2 1/2 cups all purpose flour plus more for shaping and rolling
- 1 teaspoon of salt
- 6 tablespoons of salted butter cold and cubed (Salted is key!!)
- 2/3 cup vegetable shortening, chilled
- 1/3 cup of cold ice water
Ingredients For The Filling:
- 4 cups of fresh blackberries
- 3/4 to 1 cup of sugar
- 3 tablespoons of cornstarch
- 1-2 tablespoons of lemon juice
- 1 teaspoon of lemon zest
- 1 teaspoon of vanilla extract
- Pinch of salt
Instructions:
Pie Crust:
- Whisk the flour and salt together in a large bowl Add the butter and shortening. Using a pastry cutter or two forks to cut the butter and shortening until it resembles pea sized bits. You are not completely incorporating it in this step, so do not over work!
- Measure 1/2 cup of water and add ice, then from that measure 1/2 cup of water and drizzle in 1 tablespoon at a time. Stir with a spatula until every tablespoon has been added. Do not add more water than you need.
- Transfer the dough onto a floured surface, and with floured hands fold the dough into itself until the flour and fats are fully incorporated. The dough should come together easily and should not feel too sticky. Avoid overworking the dough. If it feels crumbly dip your fingers into the ice water. If it feels to sticky sprinkle more flour. Form into a ball and use a sharp knife to cut it in half. You should have two balls here that you can gently flatten.
- Wrap dough balls tightly in plastic wrap and refrigerate for at least 2 hours or up to 5 days.
Prepare the filling:
- In a bowl, gently toss your blackberries with the sugar, cornstarch, lemon juice, zest, and vanilla.
- Let it sit for about 10-15 minutes so the juices can release from the berries and things can combine.
Assemble the Pie:
- After the dough has chilled you can roll it out one at a time on a floured surface. Keep the other one in the refrigerator until you are ready to use. Use gentle to medium force on your rolling pin and start from the center and work your way out.Rotate the pie crust and flip it, you can totally add more flour if need. You should have a thin 12 inch circle. Specks of butter and fat in the dough is to be expected.
- Using your rolling pin carefully roll one end of the circle onto the rolling pin and roll towards you peeling it off the surface. Pick it up and place onto your pie dish, and cut the edges away.
- Once you've lined your pie dish, fill the crust with the berry mixture.
- Repeat step 1 with your second ball and top with another layer of pie dough. This is your option to cut the second ball into strips to try a lattice!
- Now you can either bake directly into the oven, or tightly wrap with plastic wrap and tin foil, or a zip lock bag to place in the freezer for another time.
Bake:
- When ready to bake you can take the pie directly out of the freezer and into the oven, no need to thaw. But if so, make sure to turn the oven on once your pie is inside to let the dish get accustomed to the temperature.
- Start hot at 425 for the first 15-20 minutes for a crisp crust. Then lower to 325 to finish for 40-45 minutes. The crust should be golden and the filling will be bubbling.
- Cool for as long as you can possibly wait! The longer the better, so shoot for at least an hour or so (it's still warm by then!). Enjoy with a big scoop of Chocolate Tofino's Vanilla Ice cream and Voilla you did it!
Tip: We love to make a few pies at the end of of summer to freeze so that fresh goodness can be enjoyed even in the dead of winter.
