Yesterday I attempted my first pie. My cousin was in town from school at Berklee College of Music in Boston so I wanted to make him a special dessert since my aunt was hosting dinner. I work from home and I need some breaks in between sitting at the computer so this was perfect. I love to make up my own recipes, but with baking, you can't modify much. However, I was able to make some slight changes to another recipe I was inspired by, that made for a healthier version of your usual sugary blackberry pie. Below is my recipe.
For the pie dough:
- 2 1/2 cups whole wheat (instead of white) flour, plus extra for rolling
- 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into cubes
- 1 teaspoon salt
- 1 teaspoon organic cane sugar
- 6 to 8 Tbsp ice water (use a splash more if your dough is too dry)
For the filling:
- 5-6 cups fresh blackberries rinsed and patted dry
- 1 tablespoon white sugar + 2 tablespoons brown sugar (depending on how sweet your berries are)
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon ground cinnamon
- 1/4 teaspoon almond extract
- 3 Tbsp quick cooking instant tapioca
On the side
- vanilla ice cream
For the crust, put flour, sugar, and salt in a food processor or KitchenAid and mix. Add half of the butter to the mixture and pulse or mix several times (dough will not form yet, just trying to break the butter cubes down). Then add the rest of the butter and pulse until the butter cubes have reduced in size. Remove bowl from food processor or KitchenAid and begin to mould dough together inside the bowl. Empty dough onto a clean countertop and begin rolling dough out (do not over roll) . Roll the dough into a ball and refrigerate dough for 1 hour or up to 2 days prior to using.
Preheat oven to 400 °F.
Place blackberries, sugar, lemon juice, lemon zest, cinnamon, almond extract, and quick cooking instant tapioca in a large bowl. Gently fold the berries until they are all well coated with sugar and everything is evenly mixed. Let sit for 30 minutes.
Meanwhile, remove dough from the refrigerator and let sit until it has softened. Divide dough in half. One for top crust and one for bottom.
Spray pie plate or pan with cooking spray and place bottom crust into plate or pan, pressing down sides.
Place the berry filling evenly into on top of bottom crust.
Place other half dough onto top of pie for the top crust and mould to your liking (I did not use a lattice top like the one in this photo - I made a simple top crust without designs but will attempt the next go around).
Bake: Place the pie on the middle rack of the oven. Put a baking sheet on the lower rack to catch any juices that might bubble out of the pie while it's cooking.
Bake the pie in two stages: First bake it at 400°F for 30 minutes. Then place a sheet of aluminum foil over the pie to protect the edges and tops from getting too burnt. Reduce the heat to 350°F and bake for an additional 30 minutes, until crust has browned and filling is bubbly.
Remove from oven and let cool completely before serving.
Serve with vanilla ice cream on top and eat up!