In Search of Blackberries
Yum! Some good ol’ blackberry pie! Or maybe just some blackberries with a little sugar sprinkled on them and left in the refrigerator overnight……..yum again! I like to eat the blackberries I must say. Now I guess this is about the time they are out, or it’s getting close one. We have several that grow wild around my house. So we can usually go out and pick enough on our own to eat.
I know some people will drive on our neighborhood road, and just pull their car off to the side, so they can pick blackberries. I’m not that brave. I would think somebody might shoot me for picking blackberries on somebody else’s property. They are fun to eat, but picking them little boogers is another story. You will probably get poked by a few briars while trying to get them. It always seems the real big fat juicy ones are right in the middle of all the briars. So you will probably be having splinters in your hand the next several days, if you go out and pick enough blackberries to make a pie that is. It takes quite a few to make a pie. Especially if your eating them while your picking them. So sometimes it’s hard to fill up the bowl or little basket that you might be using to put them in.
I figured if anybody got the craving for a good blackberry pie, then I would supply the recipe. Here’s one that I came across while online. It’s called No Trespassing Blackberry Pie so is for all those people that are picking blackberries on other people’s property!
3 cups unbleached white flour; 1 teaspoon salt; 1/2 cup cold, unsalted butter cut into 1/2 inch cubes; 1/2 cup cold shortening; 1 large egg; 2 Tablespoons vinegar; 1/4 cup ice water
5 to 6 cups fresh blackberries; 1-1/4 cups sugar; 3/8 cup flour; 3/4 teaspoon cinnamon; 2 teaspoons grated orange rind; 2 Tablespoons butterMilk; and sugar for topping
Pastry for two-crust 10-inch pie
Sift the flour and salt together into a bowl. Cut in the butter and shortening until the size of small peas. Lightly beat the egg and combine it with the vinegar and water. While stirring, slowly add liquid mixture to the flour and butter mixture just to hold the dough together, and then form a ball with your hand. Separate into two equal portions, wrap with plastic wrap and refrigerate while assembling the berry filling
Combine sugar and flour. Stir well. Add cinnamon, orange rind and berries. Stir gently but well. Pour into pastry-lined, 10-inch pie plate. Dot with butter. Arrange vented top crust over filling. Seal edges. Brush with milk and sprinkle sugar over the top. Bake in a 450º oven for 10 minutes. Reduce heat to 350º and bake for 50 to 60 minutes longer, until crust is a nice, golden color. The filling will thicken after the pie has cooled somewhat and it will be easier to serve at that time.
THIS RECIPE WAS FOUND @ The Shelburne Inn (located in Washington)
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