INGREDIENTS:
Crust:
-2 ½ cups all-purpose flour
-3 tablespoons white sugar
-½ teaspoon salt
-1 cup unsalted butter, cold
-5 tablespoons ice water
Filling:
-5 cups washed blackberries
-½ cup white sugar
-1 ½ teaspoon lemon juice
-3 ½ tablespoons all-purpose flour
-2 tablespoons egg whites (optional)
DIRECTIONS: Crust
Combine the flour, sugar, and salt until mixed.
Cut the butter into 6-8 pieces. Add the pieces gradually to your blender with the dry ingredients and pulse.
Pour in ice water by the tablespoon and continue to pulse. When the dough can be combined but isn't too moist, you can stop adding in water.
Knead what you have into a dough. Split the dough in half, coat in flour, wrap, and chill for at least four hours.
Let dough stand on your counter for about ten minutes, recoat in flour and roll out dough so that it fits into your pie dish.
DIRECTIONS: Filling
Preheat your oven to 375F.
Combine the sugar and flour in a large bowl. Add in the blackberries and lemon juice, being careful to stir but not to mush the blackberries too much!
Pour on top of the crust in your pie dish and top with a pie crust lattice made with remaining dough.
Coat the lattice in egg whites for a golden finish.
Bake for 1 hour and 15 minutes or until the crust is golden. Top with whipped cream and enjoy!
YOU ARE READING
The Peregrine Passage
Teen FictionAdam and Hazel are teenagers from the picturesque New England town of Maple Ridge who couldn't possibly be more different. However, when they're forced to work together on a project researching the old Peregrine Estate to pass their history class, t...
