Wild Blackberry Pie





New: August 2019

Prepare Butter flaky (all butter) pie crust

FILLING
2 pints blackberries (1 1/2 pounds-- i used 1 lb 10 oz, next time i would do even a little more)
1/2 cup sugar
3 tablespoons all-purpose flour (can add 1 Tb cornstarch too)
1 tablespoon fresh lemon juice (Yuzu when available!)
1 tablespoon cold unsalted butter, cut into cubes (skipped this oops!)
TOP:
1 egg yolk, beaten

Step 1 
In a bowl, stir the blackberries with the sugar, flour and lemon juice, scrape into the prepared pie crust and sprinkle the butter cubes on top.

Step 2 
Brush the overhanging pastry with water and carefully set the top crust over the berry filling (i like cutting it with ravioli cutter and weaving a lattice). Press the edges of the dough together and trim the overhang to 1 inch. Fold the edge under itself and crimp decoratively.

Step 3   
Bake the pie in the center of the oven for 1 hour and 15 minutes, until the bottom crust is golden and the fruit is bubbling. MAKE SURE TO PUT DRIP PAN UNDERNEATH. If necessary, cover the edge with foil for the last few minutes (15-30) of baking. Let the pie cool for at least 4 hours before serving.

Adapted from: https://www.foodandwine.com/recipes/marilyn-batalis-blackberry-pie