Blackberry Pie

Another free gift from nature if you are living in the Pacific Northwest is the blackberry, and making blackberry pie is as easy as pie.

Ingredients:
Two circles of pie dough*
5 cups blackberries
1 cup sugar
1/4 cup tapioca starch
1/4 cup all-purpose flour
1 tsp cinnamon
1 tsp vanilla

Directions:
In a bowl, mix blackberries with tapioca, flour, 3/4 cup of sugar, cinnamon, and vanilla. Set aside.

Roll one dough into a 12-inch diameter circle. Then center it over and press into and filling a 9-inch pie plate. Pour the blackberries mixture into the pie plate. Roll another dough into a 9-inch circle. This dough can be placed on top of the pie either by making a criss-cross pattern by cutting the 9-inch circle into strips or simply covering the blackberry mixture and cutting a few split to vent. Sprinkle 1/4 cup of sugar on top, brush with egg wash, and use a piece of foil to cover the edges of pie to prevent from burning before the cooking time is done (see photo below).

Bake blackberry pie in pre-heated oven set at 400° for 40 minutes or until golden brown. Remove the foil around pie 10 minutes before cooking time is done.

Homemade pie dough:
2 1/2 cups all-purpose flour
1/2 cup powdered sugar (optional)
1/4 cup cold shortening
1/2 cup cold butter cut into cubes
1/4 cup ice-cold water
1/4 tsp salt

Whisk flour and salt a few times. Put flour and the rest of the ingredients, except the cold water, into food processor. Use the on and off function to mix. Add cold water and pulse a few times until the mixture forms into a ball. Turn dough out onto countertop. Use hands to shape into two 6-inch round balls. Use plastic to wrap the dough. Chill in the refrigerator for at least one hour or until ready to use.

The key to making a flaky pie is to keep everything cold. Just relax and enjoy the process; even though I failed so many times, I finally got it right.

*Roll one dough into a 12-inch diameter circle, and the other into a 9-inch diameter circle