Sweet and tart wild blackberries from northern California make up this pie. This was my first. Can I be yours?
I like to use a heart shaped pie mold to make these, because they come out so clean and sweet, but any form will do!
Recipe:
Crust:
2 ½ cups flour
½ teaspoon salt
½ teaspoon cinnamon
1 cup butter, chilled and cubed
½ cup ice water
Mix the flour, salt, and cinnamon. Cut the butter into the flour and mix until crumbly. Add water 1-2 tablespoons at a time and mix until dough is formed.
Filling:
5 cups fresh blackberries
1/2 cup white sugar
1/2 cup all-purpose flour
½ teaspoon cinnamon
fresh lemon juice
Coat the bottom crust with egg before putting in the filling. Mix all ingredients together, pour on crust, and then squeeze half a lemon over the top of the berries.
Top of pie:
1 beaten egg
1/4 cup white sugar
Combine egg and sugar and brush on the top crust.
