Tart, fresh black berries, paired with the perfect crust. Because obviously, not just any old crust will do! It can't be too sweet. It needs to have a good texture, maybe even have a little crunch to it. But also flaky, and buttery. Seasonally appropriate. How can it be better? Oh
right, a scoop of vanilla right on top. And perhaps a third piece (seconds are obvious).
Man, being spoiled is hard.
blackberry pie + cornmeal crust
for the crust:
- 2 cups AP flour
- 1/2 cup corn meal
- 1 teaspoon salt
- 2 tablespoons sugar
- 1 cup cold unsalted butter
- 1/4 to 1/2 cup ice water
- 4 cups fresh blackberries
- 1/2 cup sugar
- 1 teaspoon vanilla
- 3 tablespoons corn starch
- pinch of kosher salt
Turn dough onto a lightly floured board. Divide into two equal disks and wrap in plastic. Chill for at least one hour.
Preheat oven to 400 degrees.
Remove dough from fridge and allow to sit at room temperature for about ten minutes.
Combine filling ingredients. Mix well, set aside while you roll out the crust.
Using a rolling pin on a lightly floured board, roll each disk to a 1/8 inch circle. Line a 9 inch pie dish with the bottom crust, taking care not to stretch it out as you go. Fill with blackberry filling and top with other crust. Remove excess dough and crimp to seal shut. Cut 5 or 6 vents in the top. Place on a baking sheet and bake in the lower third of the oven for 30 minutes, then reduce heat to 350 degrees and bake for another 30 minutes. The pie will be golden and the berry filling will be bubbly. Remove pie and let cool to room temperature before cutting. Enjoy!