Batali Family Blackberry Pie
40ee5498-38ad-48c6-a166-8ca7e289a462
Mario Batali shares one of his family favorites, a sweet blackberry pie.
skill level
Easy
time
60-120min
servings
8
cost
$
Contributed by : Mario Batali (courtesy Spain…A Culinary Road Trip)
Summer is almost over so its the perfect time to give this blackberry pie a try.
things you'll need.
ingredients
- 2 1/2 cups all-purpose flour
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 1 cup vegetable shortening (chilled)
- About 5 tablespoons ice water
- 4 cups fresh blackberries
- 1/2 cup sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon fresh lemon juice
- 1 tablespoon unsalted butter
kitchenware
-
Measuring Spoons
-
Mixing Bowl
-
Pie Pan
-
Rolling Pin
-
step 1ingredients 2 1/2 cups all-purpose flour
3 tablespoons sugar
1/4 teaspoon saltinstructions For the crust, whisk the flour, sugar, and salt together in a medium bowl. -
step 2ingredients 1 cup vegetable shortening, chilled
About 5 tablespoons ice waterinstructions With a pastry blender or two knives, cut in the shortening until the mixture resembles coarse crumbs. Drizzle 3 tablespoons of the ice water over the flour mixture, tossing with a fork to moisten it evenly, then add more water about 1 teaspoon at a time until the dough comes together. Gather the dough into a ball, wrap in plastic wrap, and chill for at least 30 minutes. -
step 3ingredients Extra flourinstructions Cut the dough in half. On a lightly floured surface, roll out one half (keep the remaining dough chilled) to a 12 1/2-inch round, and fit it into a 9-inch pie plate.
-
step 4ingredients 4 cups fresh blackberries
1/2 cup sugar
3 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
1 tablespoon unsalted butterinstructions Put the blackberries in a bowl and toss gently with the sugar and flour. Drizzle with the lemon juice and toss gently again. Transfer the berries to the pie shell and dot with the butter. -
step 5instructions Roll out the second piece of dough to an 11-inch round. Cover the filling with the dough, trim the excess dough, and crimp the edges with a fork to seal. Cut a few steam vents in the center of the crust. Bake in a 350°F oven for 1 hour, or until the crust is golden brown and the juices are bubbling. Let cool on a rack for at least 15 minutes, and devour.
similar recipes