MY FAVORITE BLACKBERRY PIE AND HOMEMADE CRUST

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Ingredients:

CRUST:

2 1/2 CUPS ALL PURPOSE FLOUR

1 CUP CHILLED UNSALTED BUTTER CUT INTO TBSP SIZE PIECES

8 TBSP ICE WATER

1 TBSP APPLE CIDER VINEGAR

1/2 TSP SALT

FILLING:

6 CUPS OF FRESH RINSED BLACKBERRIES

2 TSP FRESH LEMON JUICE

1/2 CUP ALL PURPOSE FLOUR

1 CUP GRANULATED SUGAR

1 EGG BEATEN

1 TBSP CHILLED BUTTER CUT IN TINY PIECES

3 HOMEMADE 9" PIE CRUSTS (ONE FOR BOTTOM AND TWO FOR LATTICE)

EGG WASH FOR TOP: 1 LARGE EGG BEATEN + 1 TBSP MILK + A PINCH OF SALT

Directions:

CRUST:

- COMBINE FLOUR, SALT, AND BUTTER INTO A BOWL AN MIX WITH A HAND MIXER UNTIL MIX RESEMBLES COARSE CRUMBS. ADD 1 TBSP OF WATER TO THE MIXTURE IF IT'S TOO DRY.

- STIR IN ICE WATER AND VINEGAR INTO A SEPARATE SMALL BOWL TO STIR TOGETHER.

- POUR HALF THE WATER MIXTURE INTO THE FLOUR AND BUTTER MIXTURE. USE MIXER TO COMBINE. POUR THE REMAINING WATER AND VINEGAR AND MIX UNTIL DOUGHY.

- TAKE THE DOUGH AND FORM INTO A ROUND BALL AND DIVIDE IN HALF. MAKE EACH HALF INTO A DISC ABOUT 5 INCHES WIDE.

- WRAP EACH DISC IN PLASTIC WRAP AND REFRIGERATE FOR AT LEAST 3O MINUTES.

FILLING:

- Combine all of the ingredients into a bowl and set aside

-Once the filling is made and the dough has chilled in the fridge, now you may start on your lattice! Use one disc for the bottom and the other disc for the top! Use your imagination and make it fun! I love to cut strips from the dough to make some braids and other fun cut outs with cookie cutters!

-Use a pastry brush and brush the top dough with the egg wash

Bake at 425 degrees for 15 minutes.

after 15 minutes, adjust the temperature to 375 degrees and bake for another 45-50 minutes.

Transfer to a wire rack and let it cool for 2-3 hours...if you can wait ;)

Enjoy!!