Oregon Blackberry Pie

Bob’s Red Mill

FOR CRUST:

2 ½ cups Whole Wheat Pastry Flour

½ tsp Salt

1 cup Butter, chilled and cubed

2/3-3/4 cup Ice Water

2 Tbsp Milk

1 Tbsp Sugar

FOR FILLING:

4 cups fresh Blackberries

½ cup Sugar

¼ cup Whole Wheat Pastry Flour

2 tsp Lemon Zest

1 Tbsp fresh Lemon Juice

For crust, in a large bowl, combine flour and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Mix in water, 1 Tbsp at a time, until dough forms. Divide dough and form each piece into a disk. Wrap each in plastic and refrigerate for 1 hour.

For filling, combine berries, sugar, flour, lemon zest and juice.

Such big juicy berries!

Preheat oven to 425F. On a floured surface, roll first disk into a 12-inch circle. 

Pie disk!

Press the dough into pie plate. Pour in berry mixture.

Roll out second disk into a 12-inch circle and place over filling. Trim dough edges, leaving ½-inch overhang. Fold under overhanging dough and crimp edges to seal. Cut four slits in top crust.

Brush top crust with milk and sprinkle with remaining sugar. 

I love my silicon pastry brush.

Bake on middle rack for 25 minutes. Reduce temperature to 375F and bake for 30 minutes or until crust is golden brown and juices are bubbling. Remove from oven and cool at least 1 hour.

And serve! Possibly with ice cream, as shown here!

My Rating: 3/5 "I'll admit some of the weirdness here was my fault for trying to make the crust with gluten-free flour, which I've discovered works better for some things than for others. That said, my real issue here is that there's not enough filling. I always picture berry pies being overflowing with berry goodness on the inside, and as you can see from the last photo here this one comes out a little skimpy. Good hustle, though, and I think if you add more berries it'd be pretty awesome."