blackberry raspberry pie

Let's talk about pie. 

I've said it before.....I'm not a huge pie person. (don't hate me)

.....although I DID love love love the buttermilk pie I made at Christmas (HERE)

It's not that I don't like pie--I'd just rather have a warm cookie or a giant piece of chocolate cake or Whitney's brownies.

But the man I love is a pie guy, and I had a billion pounds of berries that I got at the farmers market....so into a pie they went. 

What I realized is that pies are really pretty easy.....at least the filling part of pies.
The crust is annoying and frustrating and terribly fragile and did I mention frustrating if you are not a pie maker (ahem)..... but once that part is over it's just berries and sugar and you have yourself a pie.

a very....a....rustic? looking pie. 

Sylvia's Perfect Pie Crust 

(recipe found on Pioneer Woman HERE)
this recipe is tender and flaky AND makes 3 crusts--extras to stick in your freezer and pull out for a quick and easy pie.

1½ cup vegetable shortenings

3 cups All-purpose Flour

1 whole Egg

5 Tablespoons Cold Water

1 Tablespoon White Vinegar

1 teaspoon salt

Instructions

In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated. Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.) 

When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan. With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

Blackberry Raspberry Pie
recipe adapted from Paula Deen. 
My blackberries were on the tart side, so I wanted to balance them out with the sweetness of raspberries.

3 cups blackberries

3 cups raspberries

1 cup sugar

3 tablespoons cornstarch

pinch or two of cinnamon 

2 disks pie dough (see recipe above?)

2 tablespoons unsalted butter, diced

1 large egg 

Instructions

Preheat the oven to 400 degrees F with a baking sheet on the middle rack. In a large bowl, toss the blackberries, raspberries, sugar, cornstarch, cinnamon. Let stand, mixing and coarsely mashing occasionally, 20 minutes. Fit one round of dough into a 9-inch pie plate. Trim the edges, leaving a 1/2-inch overhang. Refrigerate while you continue. Cut the remaining piece of dough into approximately eleven 11/4-inch-wide strips. Spoon the berry mixture into the pie shell. Dot the top with the butter. Arrange the dough strips in a lattice pattern on top of the filling and trim the strips close to the edge of the pan; roll up and crimp the edge. Lightly beat the egg with 1 tablespoon water and brush on the top and edge of the pie. Place the pie on the hot baking sheet in the oven and bake until the filling is bubbling, 45 minutes to 1 hour. If the crust browns too quickly, cover it with foil and continue baking. Let the pie cool before serving.
Check out THIS how-to for a beautiful lattice top pie crust that I wish I would have seen before I made the pie....

Top with vanilla bean ice cream and enjoy with friends.

I know I know, I've said it before.....but this time it's going to happen....

forEVER now I've been wanting to add a little here and there to the blog....but I'll need YOUR help. 

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Let's all learn from each other.

What are your favorite pie recipes?

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