In honor of the Cooking Monster Pie Contest, here’s the recipe for my favorite pie.
My brother swears by tapioca as a thickener for pie filling, but I use flour because I always have it fresh and handy. I also keep my Crisco in the refrigerator, because I only use it for pie dough, and it’s better to keep it cold for that.
2 c flour (10 ounces by weight)
¼ t salt
¼ t sugar
zest of one lemon, chopped fine
1½ sticks of frozen butter, chopped into ½” cubes
1 T Crisco (solid vegetable shortening)
1/3rd cup ice water
Put the flour, sugar, lemon zest, and the salt in your food processor bowl, and pulse a couple times. Add the butter and the Crisco, and pulse 10 times. Add the water and pulse 10 times more. The dough should be crumbly but will stick together if you squeeze a small handful.
Put it all in a ziplock, and form into a round patty. Put in the fridge for at least half an hour, or longer if you can afford to. (You can use it right away if you must.)
6 c. fresh or partially thawed frozen blackberries
2 tsp. lemon juice
1 to 1 1/2 c. sugar
1/2 c. all purpose flour
2 tbsp. butter
1 egg yolk
1/2 tsp. water
Preheat oven to 400°. Line your pie pan with half of the dough. In large bowl combine blackberries and lemon juice; toss. In another bowl, combine the sugar and flour; sprinkle over blackberries and toss until well coated. Spoon into pastry-lined pie plate. Dot with butter. Top with remaining pastry.
Mix the egg and water to make an egg wash, and brush over the dough, and sprinkle with a little extra sugar. Cut a few holes in the dough to vent. Put the whole thing on a lined tray, and bake for 1 hour. Remove it from the oven, and let set for at least 45 minutes.