This British Columbia blackberry pie has a flaky double crust, a woven top and a sweet-tart filling scented with lemon and vanilla. Fresh local berries are ideal; frozen blackberries also work when thawed in the refrigerator and drained thoroughly.
This British Columbia blackberry pie has a flaky double crust, a woven top and a sweet-tart filling scented with lemon and vanilla. Fresh local berries are ideal; frozen blackberries also work when thawed in the refrigerator and drained thoroughly.
Step 1Keep butter, shortening and water cold. Wash hands after handling flour; keep raw pastry and tools separate from ready-to-eat foods, and never taste raw dough. Gently rinse the blackberries under cool running water and drain well.
Step 2Sift flour and 5 g salt into a large bowl. Cut in the cold butter and shortening until coarse crumbs form, leaving some pea-sized pieces.
Step 3Sprinkle in ice water one tablespoon at a time, tossing gently just until the dough holds together; stop before using all 80 mL if it binds sooner.
Step 4Divide the dough into two portions, shape discs, wrap and refrigerate for at least 2 hours.
Step 5Heat oven to 218°C. Roll one disc and line a 23 cm pie plate, leaving about 2.5 cm overhang; chill the shell while you prepare the filling.
Step 6Gently toss the drained blackberries with sugar, cornstarch, lemon juice, zest, vanilla and 1 g salt. Let stand 10–15 minutes.
Step 7Spoon the berries and their thickened juices into the chilled pastry shell, spreading them evenly without packing them down.
Step 8Roll the second disc to about 3 mm thick and cut strips. Weave a lattice, trim the edges, fold the lower pastry over the strip ends and pinch to seal.
Step 9Bake at 218°C for 15–20 minutes. Reduce the oven to 163°C and bake another 40–45 minutes, until the crust is golden and filling bubbles through the vents or lattice.
Step 10Move the hot pie to a rack and cool for at least 1 hour before slicing so the filling can settle.
Step 11Serve at room temperature or warm. Reheat only the slice you plan to serve and eat it promptly.
Step 12Refrigerate leftovers in a shallow covered container within 2 hours. Eat within 2–3 days; reheat to 74°C if serving warm. Discard pie left out over 2 hours at room temperature or over 1 hour outdoors in hot weather.
Keep the pastry cold and work it briefly. Add the ice water gradually, stopping as soon as the dough holds together. Drain thawed berries well so their juices do not make the bottom crust soggy. The centre should bubble before the pie leaves the oven; cool it for at least 1 hour before slicing.
Approximate estimate per eighth pie from ingredient weights: 475 kcal, 57 g carbohydrate, 5 g protein, 25 g fat, 5 g fibre and 380 mg sodium. Berry size and product labels vary; this is a calculation, not laboratory analysis.
Contains wheat (gluten) and milk (butter). Check shortening and cornstarch labels for additional ingredients and cross-contact statements. Raw flour may carry harmful bacteria: do not taste raw dough, keep pastry and utensils separate from ready-to-eat foods, wash hands after flour handling, and clean bowls, tools and surfaces with hot soapy water. Bake the crust fully. Refrigerate the finished pie within 2 hours; use within 2–3 days and reheat to 74°C if serving warm. Discard perishable pie left at room temperature over 2 hours or outdoors in hot weather over 1 hour.
Yes. Thaw them in the refrigerator, drain thoroughly, then weigh and mix with the filling ingredients.
