Blackberry Pie

By: Amy Hatwig

Ingredients

1 round of pie dough for the pie shell
1 round of pie dough for the lattice top
6 cups of blackberries
1 cup of granulated sugar
1/3 cup of all purpose flour
2 teaspoons of lemon juice
1/2 teaspoon of lemon zest
1/8 teaspoon of ground cinnamon
1/2 teaspoon of vanilla extract
2 tablespoons of unsalted butter
pinch of ground nutmeg
pinch of salt
heavy cream for serving

Directions

  1. Preheat oven to 400° degrees with a baking sheet on the middle rack.
  2. In a small bowl, place ¼ cup of blackberries and mash with a fork.
  3. In a large bowl, toss the mashed blackberries, whole blackberries, sugar, flour, lemon juice, lemon zest, cinnamon, nutmeg, salt and vanilla. Set aside for 20 minutes.
  4. Toss in cold butter that has been cut into quarter-inch pieces.
  5. Roll out one pie round and fit into a 9-inch pie plate, leaving a half-inch excess to hang over the edge.
  6. Fill dough lined pie pan with prepared blackberry filling.
  7. Roll out second pie round and cut into approximately 10 strips that are one and one quarter-inches wide.
  8. Brush edge of bottom crust with cream and arrange the strips of dough in a lattice pattern on top of filling.
  9. Once lattice is complete, roll excess dough under to create an edge “lip” that you can crimp.
  10. Crimp the lip all the way around the pie. Brush crimped edge and lattice with cream and sprinkle heavily with granulated sugar.
  11. Place pie on the baking sheet in the oven and bake at 400° degrees for 25 minutes, then lower heat to 350° degrees and bake until the filling is bubbling, about 45 minutes to an hour.
  12. Let pie cool before slicing and serving.
  13. Serve with sweetened whipped cream.