by Johnny Loua, Chef, Seattle, Washington
This pie featured a sweet, tender, fine-crumb crust that’s especially easy for novice bakers. And, with no chilling required, it’s out of the oven and ready to enjoy in no time!
- 3 cups fresh blackberries
- ¾ cup sugar
- 3 tablespoons blackberry jelly
- ¼ cup raspberry vinegar
- 1½ tablespoons cornstarch mixed with ¼ cup water to make a slurry
In small saucepan, bring all the ingredients except the cornstarch slurry to a boil. Let the blackberry mixture reduce by half and add the slurry to thicken it. Remove from heat and let the mixture cool.
- 1¾ cups flour (¼ cup of the flour will be used for rolling out the dough)
- ½ cup sugar + a little extra for dusting on top of the pie
- 4 ounces butter
- ½ cup milk
- Egg wash (1 egg mixed with a splash of water)
In a bowl, combine sugar, 1½ cups of the flour, and butter and mix together until the flour is fully incorporated and the dough has a sandy texture. Slowly add in the milk and form into a soft dough. Transfer the dough onto a clean surface and knead into a ball. Set aside and let rest 20 to 30 minutes at room temperature.
In the meantime, grease a pie pan with butter or non-stick spray and set aside, and preheat the oven to 350°F.
Divide the dough into two disks. Use the remaining ¼ cup of flour to dust the surface and roll out each disk to about ⅛-inch in thickness. Transfer the dough into the pie pan and fill with the berry filling. Brush the edges with egg wash and cover with the second sheet of pie crust, using your thumb to press around the edges to seal.
Brush the top with egg wash and sprinkle with sugar. Let the pie rest for 5 minutes before baking at 350°F for 30 to 35 minutes.