Recipe: Blackberry pie
You sprinkle a generous coating of sugar over the top of this pie.
Total time: 1 1/2 hours, plus chilling time for the crust
Servings: Makes 1 (9-inch) pie
Note: Adapted from Ashley Putz of Buffalo Chips Emporium in Amador City, Calif.
21/2 cups (10.6 ounces) flour
1/2 teaspoon kosher salt
1 cup cold vegetable shortening, cut into large cubes
1. In a large bowl, whisk together the flour and salt.
2. Cut in the vegetable shortening using a pastry cutter, two knives or a fork, just until the shortening is reduced to the size of large peas.
3. Stir in ice water, 1 tablespoon at a time, until the ingredients come together to just form a dough, about 4 tablespoons ice water.
4. Press the contents together into a disk and wrap tightly in plastic wrap. Refrigerate the dough at least 1 hour to give it time to relax and chill.
Filling and assembly
1/4 teaspoon kosher salt
1 cup sugar, plus extra for dusting the top of the pie
5 tablespoons flour, plus extra for rolling out the dough
1 pound blackberries
2 tablespoons lemon juice