Ingredients Jump to Instructions ↓

  1. Crust:

  2. 2 1/2 cups all purpose flour

  3. 3 tbsp. sugar

  4. 1/4 tsp. salt

  5. 1 cup cold solid vegetable shortening

  6. 5 tbsp. ice water

  7. Filling:

  8. 2 pints fresh blackberries(about 1 1/2 pounds)

  9. 1/2 cup sugar

  10. 3 tbsp. all purpose flour

  11. 1 tbsp. fresh lemon juice

  12. 1 tbsp. cold butter, diced

Instructions Jump to Ingredients ↑

  1. For the Crust:

  2. Whisk together the flour, sugar and salt in a large bowl. Cut in the shortening until coarse crumbs form. Add the water and stir until the dough is evenly moistened. Turn the dough out onto a floured surface. Gather up the dough and knead several times until it comes together. Divide the dough in half. Flatten each half into a disc and wrap tightly with plastic wrap. Refrigerate the dough at least 1 hour.

  3. Preheat the oven to 375 degrees. Let the dough stand about 10 minutes at room temperature until softened enough to roll. On a floured surface, roll out one dough half to a 12 inch round. Fit the dough into a 9 inch glass pie plate. Roll out the remaining dough half to an 11 inch round.

  4. For the Filling:

  5. Stir together the blackberries, sugar, flour and lemon juice in a large bowl, lightly mashing a few of the berries. Spoon the filling into the prepared crust. Sprinkle the butter over the top of the fruit. Brush the pie crust edges with water. Fit the remaining dough round over the filling. Press together the dough edges and trim to 1 inch. Fold the dough edges under and crimp. Cut 4 slits in the top pie crust. Bake the pie about 75 minutes until the crust is golden and the filling is bubbly, covering the pie edges with foil if browning to quickly. Transfer the pie to a rack and let cool at least 4 hours before serving. Store the pie covered at room temperature.


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