Blackberry Pie

I'm kicking myself. I was kicking myself. I probably will continue to kick myself every time I read this post.

I made a pie. A darn good pie. A pie that I was apprehensive of, but realized it all came together wonderfully. I followed the easy steps, remained patient and accepting, and was rewarded with the fruits of my labor. ;)

So, so flaky. Honestly, it was a perfect crust!

What do I have to show for it? Nothing really. I didn't make it at my house and I forgot my camera=((((( I immediately took pictures when I got home, but it would have been great to show you the step by step process!

Mmmm... blackberry juices!

As I mentioned before, I have a job babysitting my two little cousins on certain weekdays. They are at the great age where they can amuse themselves all on their own. They don't need me to constantly watch them and play with them (thank goodness). However, a small downside is the fact that at least 4 neighborhood boys come over to play daily. As much as I like hearing them call me "Miss Sherry", thus making me feel quite powerful, it can be a handful.

My aunt Nancy, the one who gave me this job, does allow me to have free reign of her kitchen while I'm there. Jackpot. So you could definitely say I take advantage of that. My aunt and I are on the same page when it comes to food. I love just having conversations with her about our latest baking or cooking adventures. She gives me great advice and ideas. She has more experience than me, and I enjoy learning from her. She has also gotten into bread baking and I'm, so jealous! She's helping me out a lot and is even letting me borrow her amazing bread baking book while she's on vacation! So expect some bread to show on here;)

Note: Reapply more whipped cream after every bite.

Back to pie. The pie dough tutorial I used was from Joy the Baker. It is genius. And, it is a great chance to take step by step pictures. But wait, I forgot my camera... yay...

I also used her Blueberry Blackberry Pie recipe. I only used blackberries because that's what I had. Have I mentioned I love my neighbor Beth? She supplied me with fresh blackberries from her mountain house.

This was my first "outside picture" ever. I kinda like it!
However, I get paranoid about neighbors watching me and thinking I'm crazy...

Making the filling was so easy. And extremely picture worthy... I just keep making myself feel worse and worse now=(

I made a mistake, however, I promised the neighborhood boys they could all have a slice. The pie itself took forever to cool! So I actually had to go home before they could have a slice. By this point I had a camera. Thank goodness!! It didn't cool until later that night where my mom and I swallowed down some pieces. My aunt also came over to grab a slice or two.

Having some blackberries spill out of your piece is perfectly normal.
In fact, it's a photography must!

So end result? I love pie. I love pie crust. I love blackberry pie. I loved this pie. I got soo many compliments about the crust. It was extremely flaky, which I think makes it all the better. I loved everything about this pie. So go make a pie this summer! I even think I'll be making another!

Blackberry Pie
from Joy the Baker
Ingredients
6 cups blackberries
1 cup sugar, and more for sprinkling the top
1/2 cup ap flour
pinch of salt
zest of 1/2 a lemon juice of 1/2 a lemon 1/4 of bread crumbs or graham cracker crumbs 1 egg beaten for egg wash

Start off by making the Buttermilk Pie Crust. While the dough is resting in the fridge, make the berry pie filling.

To make the filling put the rinsed berries into a large bowl and gently stir in the sugar, flour, salt, zest and juice. Let sit for five minutes. Taste the filling and add more lemon if necessary. (I did)

Remove the chilled pie crust from the fridge and roll out on a well floured work surface. Drape one rolled out dough into the pie plate and trim, leaving about 1/2-inch of excess dough overhang.

Sprinkle bread crumbs or crumbled graham crackers into the bottom of the unbaked pie shell. Scoop in the fruit mixture and spread evenly with the back of a spoon. Moisten the edges of the pie dough with egg wash.

Drape the other rolled out pie dough over the pie. Trim to a 1/2-inch over hang. The egg wash will help the two stick together. Tuck the two pie crusts under a bit so the dough is flush with the edge of the pie plate. Crimp with your fingers or a fork to seal. Cut four vent holes into the top of the pie crust.

Place pie in the fridge while oven preheats.

Position a rack in the lower third of the oven and preheat oven to 425 degrees F. Place a cookie sheet on the lowest shelf to catch any bubble over.

Coat the top and sides of the pie with egg wash. Sprinkle generously with granulated sugar. Bake at 425 degrees F for 30 minutes then reduce the oven to 375 degrees F and bake pie for another 30 minutes or until the crust is a beautiful golden brown and the filling is bubbling up through the slits. If the pie seems to be browning too quickly, make a loose foil tent for the pie while it bakes.

Transfer the pie to a rack and let it cool and settle for at least 30 minutes before serving. (I obviously waited much much longer for it to settle)

You MUST top your piece of pie with a TON of whipped cream!! Because it's good, that's why!