Wild Blackberry Pie
OUT WEST: Food & Lifestylewww.outwestlifestyle.comWild Blackberry Pie with a light and flaky all butter crust, fresh picked blackberries served warm with vanilla ice cream.
Servings: 8
Ingredients
Filling
- 8 cups wild blackberries
- 1/2 cup sugar
- 1/4 cup flour
Crust
- 2 cups flour
- 1 cup cold butter
- 1/4 cup cold water
- 1 egg yolk
- 1 tbsp cold water
Instructions
Crust
- Place 2 cups flour in a large bowl. Grate cold butter into flour. Combine using a fork or hands until crumbly. Add in cold water a little at a time until ball of dough forms. Wrap dough ball in plastic wrap and place in fridge while you make filling.
Filling
- Preheat oven to 400 degrees. In a large bowl combine wild blackberries, sugar and flour. Let sit while you roll out your dough.
Instructions
- Remove dough from fridge. Cut into 2 equal parts. Dust counter with flour. Roll out dough into a circle large enough to fill pie dish. Place first circle in bottom of pie dish, letting edges hang over. Pour in the prepared filling. Roll out second circle and place over top. Cut off excess edges and crimp to seal all the way around. Place a couple slits in the top of pie for steam to escape. Finally, whisk together egg yolk and 1 tbsp of water. Brush over top of pie.
- Bake at 400 degrees for 15 minutes, then reduce heat to 375 degrees and continue baking for about 45 minutes. Remove from oven to completely cool before cutting.
- TIP: Cover edges of pie crust while baking so it doesn't overcook. I use a silicone pie crust cover.