Blackberry pie

Votes: 1

Time: 2 hours 35 minutes
Complexity: easily
Servings: 6

Blueberry pie with a thick layer of berry filling on a crumbly crust with a crisp, sugar-coated crust is an American classic. These pies are typically made as a closed or lattice-style pie, but this recipe takes a creative approach to decorating: circles are cut out of the dough and used to decorate the edges of the pie. Leave the center open to allow the filling to peek out beautifully and allow steam to escape during baking. For a crispy crust, sprinkle the top with turbinado sugar. Slice the pie when it's completely cool.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 cups blackberries
1 cup granulated sugar
1 teaspoon natural vanilla extract
1 teaspoon lemon zest + 1 tablespoon lemon juice
1 package (400 g) of chilled rolled out pie dough (2 layers)
Premium flour for working with dough
1/4 cup cornstarch
1 tbsp unsalted butter, cut into small pieces
1 large egg, lightly beaten
1 tbsp turbinado sugar or raw sugar
Additional device: round cookie cutter with a diameter of 5 cm.

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: shortcrust pastry, blackberry, lemon zest, starch

Cooking the dish according to the recipe:

In a large bowl, combine the berries, granulated sugar, vanilla extract, lemon zest, and juice. Let stand at room temperature for 20 minutes.
Preheat oven to 200°C.

Meanwhile, unroll one sheet of dough and press it into a 9-inch pie pan. Roll out the other sheet of dough on a floured cutting board. Using a round cookie cutter, cut circles from the dough, rolling out the scraps until you've used up the entire sheet.
Sprinkle cornstarch over the berry mixture and toss to combine. Pour the berry mixture into the pie dish and spread it into an even layer. Top with pieces of butter. Lightly brush the edges of the dough with beaten egg. Place the circles around the edge of the pie dish, overlapping slightly and sealing them with beaten egg if necessary. There will be a gap in the center. Crimp the edges of the pie. Brush the entire dough with egg and sprinkle with turbinado sugar.
Place the pie pan on a baking sheet and bake until the center is set and the crust is golden brown, 45-50 minutes. Place the pie on a wire rack to cool completely. Serve at room temperature.

Categories:

recipe / Summer dishes / Desserts / Fruit desserts / Sweet pies, tarts and casseroles / Food Network - recipes