wild blackberry pie

How To Make wild blackberry pie

• Step 1
  In mixing bowl, sift together 2 1/2 cups flour, 3 1/2 tablespoons sugar and 1/3 teaspoon salt.
• Step 2
  Add shortening and cut into flour with a pastry blender or 2 knives until it resembles coarse meal.
• Step 3
  Using a fork, stir the ice water in until it just starts to come together.
• Step 4
  Turn out onto lightly floured work surface and knead 3 to 5 times (don't over-knead.)
• Step 5
  Form into ball and cut in half.
• Step 6
  Shape each half into a disk about 3/4"-1" thick.
• Step 7
  Wrap in plastic wrap and refrigerate for at least an hour. (May be done a day ahead.)
• Step 8
  Place oven rack in middle position, preheat oven to 375 degrees Fahrenheit and remove dough from refrigerator (allow to sit at room temperature 10-15 minutes before rolling out.)
• 
  Step 9
  Put blackberries in mixing bowl and sprinkle with 3 tablespoons flour, 2/3 cup sugar, lemon juice and zest (if using) and mix very well (a few smashed blackberries is a good thing!) Set aside.
• Step 10
  Place 1 disk of dough on lightly floured surface and, using a lightly floured rolling pin, roll dough into a 12 inch circle.
• Step 11
  Using a bench scraper or long, straight edge chef's knife, go around and under the edge of the dough, releasing it from the surface.
• Step 12
  Place rolling pin on dough, slightly off-center, and using bench scraper, lift dough up and roll over rolling pin, until all dough is released.
• 
  Step 13
  Unroll over metal, glass or ceramic pie plate, then center and lightly press into plate.
• Step 14
  Roll out 2nd crust.
• Step 15
  Pour berries into plated crust and dot with small pieces of the butter.
• 
  Step 16
  Cover with 2nd crust and trim any excessive crust (any that is more than 3/4 inch from edge of pan.)
• Step 17
  Fold edge under, crimp and flute.
• Step 18
  Cut several slits in top and bake at 375 degrees for approximately 1 hour and 15-20 minutes, checking browning of edge at about 50 minutes. (If becoming too brown, cover edge of pie with foil, see note.)
• 
  Step 19
  When ready, filling should be bubbling, but not overflowing. Remove from oven and allow to cool for at least 4 hours. (For faster cooling, may be placed in refrigerator after an hour or so.)
• 
  Step 20
  NOTE: To prevent over-browning of edge of piecrust, try this easy trick: Place an empty pie pan, upside down, on flat surface. Tear a square of foil from roll and fold in half. Place over half of the pan and smooth the foil down over the edge of the bottom of pan to create a half moon imprint on foil. Remove foil and use kitchen shears to cut out the "moon." Unfold and place over pie.
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