A Warm Welcome to Blackberry Season

Blackberry pies are a tradition around these parts.

My grandma's blackberry pie recipe.  The stained and doodled-on page is a testament to the number of times the recipe has been used.

My grandma's blackberry pie recipe.  The stained and doodled-on page is a testament to the number of times the recipe has been used.

Most of my wonderful childhood memories with my grandma involve being in the kitchen.  I know everyone thinks that their grandma is the best cook, but I really think they're all wrong. I have been lucky to grow up with two of the most loving grandmothers, who both happen to be fantastic cooks who have shared with me their love of food.  My local grandparents have a beautiful farm and the grandchildren have learned so much about the process of food be it through raising Thanksgiving turkeys, shaking the apple trees every October and pressing juice, or picking juicy blackberries and making the most delicious pies.

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BLACKBERRY PIE

Ingredients

Dough

  • 2 cups of flour
  • 1 tsp. of salt
  • 3/4 cup of shortening
  • 5-6 tbsp. of cold water

Filling

  • 4 cups of blackberries
  • 1 1/4 cup of sugar
  • 1/2 tsp. of salt
  • 2 tbsp. of lemon juice (or the juice of one lemon)
  • 1/4 tsp. of nutmeg
  • 1/4 tsp. of mace
  • 1/2 cup of tapioca

Directions

Preheat the oven to 410 degrees.

For the dough, mix the flour and salt.  Cut in the shortening until the dough is in pea-sized balls.  Add cold water and mix until the dough is formed into a ball.  Divide the dough in half. This will form both the top crust and bottom crust.  Roll each ball of dough on a floured surface until it is big enough to fit your pie plate.  (We typically use a traditional 9".)

Lay one of your dough pieces into your plate.  Gently press it down.  There will be some over hang off of the side and that is okay.

For the filling, combine all ingredients into a medium sized bowl.  Stir until just combined. Excessive stirring will result in too juicy of a filling that will overflow in the oven!

Pour the filling into the prepared pie plate.  Place the second half of dough on top of the plate.  Using a knife, cut off the excess overhang.  Using either a fork or just your fingers, apply pressure to the edge so that the top and bottom dough pieces are sealed.  Use a fork to poke several holes on the top crust.  

Whisk together egg whites from one egg.  Brush over the top crust.

Bake for about 50 minutes until just golden brown.

Enjoy!  It is the best with a scoop of vanilla ice cream while still warm.