Blackberry Pie

Tangy, sweet, and warming pie filled with fresh berries

With July coming around, blackberries and summer fruits are at their peak. Blackberry pie and vanilla ice cream is the perfect summer dessert for any occasion. Flaky crust and tangy citrus compliments the blackberries in this pie beautifully. I hope you try it out and let me know what you think!

Ingredients

Crust

2 cups all purpose flour

½ tsp salt

2 tbsp sugar

⅔ cup coconut oil (solidified)

3-5 tbsp ice water

Extra flour for dusting

Filling

2 pints blackberries (1 1/2 pounds)

1/2 cup cane sugar

3 tablespoons all-purpose flour

1 tablespoon lemon juice

Zest of one lemon

1 tablespoon cold vegan butter or more coconut oil, cut into cubes

Procedures

For this pie you will need to make two separate batches of the crust, one for the bottom and one for the top of the pie. It is important that your coconut oil is the proper consistency when making crusts. You want it to be white and almost solid, but not completely hard. If you live in warmer climates, stick the coconut oil in the refrigerator for about 10 to 15 minute prior to making the crust. If your coconut oil is too hard, let it warm up on the counter (coconut oil solidifies at 76 degrees and colder). Tip: put all the utensils and ingredients into the fridge and hour before starting the recipe to help maintain a cold crust and flaky pie!

When your coconut oil is the proper consistency, begin making the crust. Start by adding the flour, sugar, and salt into a large mixing bowl and stir to combine. Add the coconut oil in and using a pastry cutter or a potato masher, cut the coconut oil into the flour. When all the coconut oil is cut in, you should get the texture of rough sand. One Tablespoon at a time, add the ice water and mix the dough before each adding each tablespoon.

Mix and add the water until a shaggy dough ball is formed. If the dough is too dry you can add more water. Gently kneed the dough into a ball. Wrap the dough ball in plastic wrap and place in the fridge for about 1 hour. Repeat for the second crust.

While the dough is chilling, make the filling. In a medium size bowl, combine combine the blackberries and flour. Gently mix so all the berries are evenly dusted with the flour. Add the sugar, lemon zest and lemon juice and gently fold in. Set aside.

When your crust is finished chilling preheat your oven to 375 degrees. Remove one dough ball from the fridge and unwrap it onto a clean and lightly floured surface. Using a rolling pin, roll the dough out to about ⅛ inch thickness.

Next gently transfer the dough onto a pie dish. Lift the edges and push the dough so it sits snug in the edges of the dish. Cut any excess dough from around the edge of the dish leaving an inch extra to hang off. Tuck the extra inch under itself to create a thicker border. Use the excess trimmings to patch any holes in the crust.

Take a fork and poke holes around the crust to prevent the crust from rising from the pie dish while baking. Pour the blackberry filling into the pie dish and evenly fill and cover the bottom of the dish. Place into the fridge and pull out the second crust.

Roll out the dough onto a clean and floured surface into about ⅛ in thickness. You can either choose to lattice your pie or not. If not, remove the pie dish from the fridge and place the pieces of the butter on top of the berries. Gently cover the rolled out dough over the pie. Cut the excess dough from the edge of the pie dish and crimp the edges with a fork. Cut three vent holes in the center of the pie.

Cover the edges of the pie crust with foil and place in the oven (to catch the filling overflow, place the pie dish onto a baking sheet. Bake the pie for about one hour to one and a half hours. Remove the foil an hour into the baking time. Most of filling liquid should be evaporated when done baking and the crust should be golden brown. Let the pie cool completely at room temperature and serve on its own or with ice cream. Refrigerate to preserve.

Thank you so much for checking out this recipe. I hope you try it out! Feel free to try different fillings depending what season it is and what fruits are available to you. Let me know in the comments if you tried this recipe out and what you though.