What To Know
- The pie is baked in a preheated oven until the crust is golden brown and the filling is bubbling.
- Transfer the pie to a serving plate and garnish with fresh blackberries, whipped cream, or a sprinkle of powdered sugar.
- Add the butter to the dry ingredients and cut in with a pastry cutter or two forks until the mixture resembles coarse crumbs.
Indulge in the irresistible allure of an award-winning blackberry pie recipe that will tantalize your taste buds and leave you craving for more. This delectable treat has been meticulously crafted to perfection, earning accolades for its exceptional flavor and presentation.
The Secret of Perfect Pastry
The foundation of any exceptional pie lies in its crust. For our award-winning blackberry pie recipe, we employ a combination of all-purpose flour, sugar, salt, and unsalted butter. The butter is cut into the dry ingredients until it resembles coarse crumbs, creating a flaky and tender crust that melts in your mouth.
Selecting the Ripe Berries
The heart of this pie is the luscious blackberries. Choose ripe, plump berries with a deep, vibrant color. Avoid berries that are soft or bruised, as they will compromise the texture and flavor of the pie.
Sweetening the Symphony
To enhance the natural sweetness of the blackberries, we use a combination of granulated sugar and cornstarch. The cornstarch helps to thicken the filling, creating a velvety smooth texture that complements the juicy berries.
Enhancing the Flavor with Spices
A hint of spices elevates the flavor profile of this pie. Ground cinnamon and nutmeg are added to the blackberry filling, infusing it with warmth and depth. The subtle blend of spices balances the sweetness of the berries, creating a harmonious taste experience.
Assembly: A Work of Art
Once the ingredients are prepared, it’s time to assemble the masterpiece. Roll out the bottom crust and place it in a pie plate. Fill the crust with the blackberry mixture and dot with small pieces of unsalted butter. Cover with the top crust and crimp the edges to seal.
Baking: Patience and Precision
The pie is baked in a preheated oven until the crust is golden brown and the filling is bubbling. The baking time will vary depending on the size and depth of your pie plate. Allow the pie to cool slightly before slicing and serving.
Presentation: A Visual Delight
The presentation of an award-winning blackberry pie is just as important as its taste. Transfer the pie to a serving plate and garnish with fresh blackberries, whipped cream, or a sprinkle of powdered sugar. The vibrant colors and elegant arrangement will entice your guests to indulge.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold and cut into small pieces
- 6 cups fresh blackberries
- 1 cup granulated sugar
- 1/2 cup cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons unsalted butter, cut into small pieces
Instructions:
1. In a large bowl, whisk together the flour, sugar, and salt.
2. Add the butter to the dry ingredients and cut in with a pastry cutter or two forks until the mixture resembles coarse crumbs.
3. Divide the dough in half, wrap each half in plastic wrap, and refrigerate for at least 30 minutes.
4. Preheat oven to 375°F (190°C).
5. On a lightly floured surface, roll out one half of the dough into a 12-inch circle. Transfer the dough to a 9-inch pie plate and trim the edges.
6. In a large bowl, combine the blackberries, granulated sugar, cornstarch, cinnamon, and nutmeg. Pour the filling into the pie crust.
7. Dot the filling with the remaining butter.
8. Roll out the remaining half of the dough into a 12-inch circle. Cut the dough into 1-inch wide strips.
9. Place the dough strips over the filling, weaving them together to create a lattice crust. Trim the edges and crimp to seal.
10. Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
11. Let the pie cool slightly before slicing and serving.
Tips:
- For a flakier crust, use very cold butter and work quickly.
- If you don’t have fresh blackberries, you can use frozen blackberries. Just thaw them before using.
- To prevent the crust from burning, cover the edges with aluminum foil during the last 15 minutes of baking.
- Serve the pie warm with a scoop of vanilla ice cream or whipped cream.
Frequently Asked Questions:
Q: Can I make this pie ahead of time?
A: Yes, you can make the pie up to 2 days ahead of time. Store it in the refrigerator until ready to serve.
Q: How do I store the pie leftovers?
A: Store any leftover pie in the refrigerator for up to 3 days.
Q: Can I use a different type of fruit in this recipe?
A: Yes, you can use other fruits such as blueberries, raspberries, or cherries. Just adjust the amount of sugar and cornstarch accordingly.
Q: What is the best way to cut the pie?
A: To get clean, even slices, let the pie cool slightly before cutting. Use a sharp knife and cut the pie into wedges.
Q: Why did my pie crust turn out tough?
A: Overworking the dough or using too much water can make the crust tough. Make sure to work the dough quickly and use just enough water to bring it together.
