A pound of blackberries go into this one

You sprinkle a generous coating of sugar over the top of this pie.
Recipe: Blackberry pie
(Gary Friedman / Los Angeles Times)



Blackberry 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.

Crust

21/2 cups (10.6 ounces) flour

1/2 teaspoon kosher salt

1 cup cold vegetable shortening, cut into large cubes

Ice water

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