One of our favorite summer activities is berry picking, especially blackberry picking.
Fresh blackberries picked when their sweetness is at their peak are difficult to compare to the expensive, unripe blackberries sold in stores.But if you do If you get it, you’ll get a lot! That’s when I’d like to introduce you to this pie recipe.
There are many ways to cook with blackberries, but this is one of the best. The juicy, dark flavor of the blackberries really shines here, complemented by the mild fattiness of the sour cream. The taste reminds me of summer sunshine.
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- yield:
- 8 1 serving
- Preparation time:
- 35 minutes
- total time:
- Four time 35 minutes
material
- 2 tablespoon.
All-purpose flour can also be used on the workbench
- 1
Basic pie crust recipe
- Four c.
fresh blackberries (19 oz)
- 1 c.
Add 2 teaspoons of sugar and divide
- 1 1 teaspoon
lemon zest, divided
- 1 1 teaspoon
Divided pure vanilla essence
- 1/4 1 teaspoon
Add a pinch of kosher salt
- 3 tablespoon.
cornstarch
- 1 c.
sour cream, room temperature
- 2
large eggs, room temperature, divided
direction
- step 1Preheat oven to 400°F with rack in lower position. On a lightly floured work surface, roll out 1 sheet of dough into a 12-inch circle. Fit into the bottom and top of a 9-inch pie plate. Overhand he trims to 1 inch. Wrap it loosely in plastic wrap and make the filling while cooling.
- step 2Combine blackberries, 1/4 cup sugar, 1/2 teaspoon each lemon zest and vanilla, and a pinch of salt in a bowl. Let stand for 10 minutes. In a separate bowl, combine cornstarch and 1/4 cup sugar. Add cornstarch mixture to blackberries and stir.
- step 3Combine sour cream, flour, 1/2 cup sugar, 1 egg, remaining lemon zest and 1/2 teaspoon vanilla, and 1/4 teaspoon salt in a bowl. Transfer sour cream mixture to prepared pie plate. Spoon the blackberry mixture evenly over the top.
- step FourOn a lightly floured work surface, roll out the remaining dough disk into a 12-inch circle. Cut into 10 (1 inch) thick strips. Arrange in a grid pattern over the pie. Trim, fold the fabric under and crimp the edges. In a bowl, lightly mix the remaining eggs with 1 teaspoon of water. Brush the pastry grid and edges with beaten egg. Sprinkle with remaining 2 teaspoons sugar.
- step FiveBake for 10 minutes. Reduce the oven to 375°F and bake for 40 to 50 minutes, until the blackberry juices are bubbling and the tops are browned. (If desired, cover the edges of the pie with foil after 30 minutes to prevent overburning.) Cool completely on a wire rack, at least 3 hours. Serve at room temperature or chilled.