*Julie's note: MUST keep EVERYTHING refrigerated for approximately 15 -20 minutes before making the crust! So much easier to work with,the colder the better!
Makes 1 double-crust or 2 single-crust 9- to 10-inch pies
- 2 1/2 cups all-purpose flour(chilled)
- 1 teaspoon salt(chilled)
- 1 teaspoon sugar(chilled)
- 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces (Julie's note: frozen and grated)
- 1/4 to 1/2 cup ice water
- In the bowl of a food processor (I freeze & grate my butter and then proceed in my KitchenAide with paddle attachment; although the Cuisinart does work extremely well, also), combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
- With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
- Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
4 cups fresh blackberries or 2 bags frozen
3-4 TBS. a.p. flour
2 cups sugar
1 T. vanilla
1 T. lemon juice
1-2 T. cinnamon
2 T. butter
- Preheat oven to 450 degrees F (230 degrees C).
- Line a 9 inch pie pan with half the pastry. Save remaining pastry for top crust & cut into lattice strips. Chill both while preparing the blackberries.
- Combine berries, flour, sugar,cinnamon, vanilla and lemon juice. Spoon into pie shell, and dot with butter or margarine.
- Place lattice strips on top of berry mixture. Dot with butter & sprinkle with cinnamon sugar.