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Makes one 9-inch pie
Kate McDermott's Blackberry Pie Filling
1 recipe for double pie pastry
The Pie and Pastry Bible’s recipe on Epicurious.com is a great option.
6 cups fresh picked (about 1 1⁄2 lbs.) blackberries
3⁄4 cup sugar plus 2 tbsp. for sprinkling on top of pie
A very small grating or pinch of nutmeg
2 tsp. fresh lemon juice and a few gratings of lemon zest
½ tsp. salt
1/3 cup flour
1/2 - 1 tbsp. quick cooking tapioca if fruit is especially juicy
1 tbsp. cold butter, cut into small pieces
1 egg white
1. Arrange a baking sheet on lower rack of oven to catch drips and pre-heat to 425°.
2. Roll out bottom pie dough and place in pie plate or pan. Cover with plastic wrap and chill for 10-15 minutes.
3. Put berries, 3⁄4 cup sugar, nutmeg, lemon juice, zest, salt, flour, and tapioca into a bowl. Using a wooden spoon, mash gently to make a textured filling; pour into chilled crust; dot with butter; set aside.
4. Beat egg white and 1 tbsp. water together in a bowl; set aside. Roll out remaining pie dough into an 11” circle; cut into 3/4”-wide strips. Arrange strips over pie in a lattice pattern; trim excess dough and crimp edges of pie. Brush crust with egg white mixture; sprinkle with remaining sugar. Bake on the middle rack of the oven until crust is just golden, about 15-20 minutes. Reduce heat to 350°; bake until golden brown and bubbling, about 30 minutes more. Let cool before serving.
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