Ingredients Jump to Instructions ↓

  1. 2 1/2 c. all-purpose flour

  2. 1/2 tsp. salt

  3. 1 c. unsalted stick butter , chilled and diced

  4. 1/4 c. ice water

  5. 1 egg white Pie Filling:

  6. 1/4 c. brown sugar

  7. 1/3 c. flour

  8. 1 tsp. cinnamon or nutmeg

  9. 4 c. blackberries

  10. 1/4 to 1/2 c. chocolate chips

  11. 1/2 Tbsp. lemon juice

Instructions Jump to Ingredients ↑

  1. How to make it Crust: Mix flour and salt Cut butter until mixture resembles course crumbs (I do this w/ my hands) Stir in water a little at a time until you can make a ball and then separate it in two. Make one a little bigger than the other and use the bigger one for the bottom of the pie. Wrap the balls in plastic wrap and put in the fridge until you are done making the filling. Roll out to fit a 9” pie plate…using a little extra flour on your surface, hands and rolling pin. You may want to put cold water on your hands if it is not doughy enough. Use your own judgment. Filling: Mix sugar, flour and cinnamon or nutmeg Stir in berries and chocolate Put bigger piecrust on bottom of pan and pour in berry mixture Top w/ smaller crust, flute the edges w/ a fork, and make four slits in the middle of the pie. Brush w/ an egg white Bake @ 425˚ for 35 minutes.


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