Year of the Pie - 3

Oh my goodness! I can't believe it's been so long since we posted for Year of the Pie... time flies when you're having fun, I guess!

Double Pie Crust

Ingredients:

2 1/2 cups fresh milled soft white flour (or 2 cups all-purpose flour)        2/3 cups + 2 tbsp. butter

1 tsp. salt                                                                                                          7 tbsp. cold water

Directions:

Combine flour and salt. Cut in butter. Add water and mix.  If the dough is too wet add a little more flour.  Divide dough in half and roll out on floured surface.  Makes 1 double pie crust.

*We make our crust in a food processor, first combining the flour, salt, and butter, then the water. Also, to get the water cold, the put some in a small bowl and then add a few ice cubes until they stop melting.  

**For the recipe below, roll out half the dough for the bottom of the crust.  Roll the other half out and cut into strips; this will go on the top of the pie to make a lattice top. 

Deep-Dish Blackberry Pie

Ingredients:

6 cups fresh or frozen blackberries, thawed and drained                    1 cup sugar

4 tbsp. cornstarch                                                                                  1-2 tbsp. lemon juice

1/2 tsp. cinnamon                                                                                 1/8 tsp. salt

Directions:

1. Place blackberries in a bowl.  Combine sugar and cornstarch; sprinkle over berries.  Add lemon juice and cinnamon; toss to coat.  Spoon into a pie crust (see recipe above).

2.  Roll out pastry; cut into strips and make a lattice crust over filling.  Crimp edges.

3. Bush with milk; sprinkle with sugar.  Bake at 375* for 40-45 minutes or until crust is golden brown and filling is bubbly.  Cool on a wire rack.