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If you’re going to make pie crust, you may as well double up on it and stash some in the freezer. That way, when you happen upon beautiful pints of blueberries and blackberries in the market on a Sunday morning, you can throw a pie together without much effort. So, I made this pie on Sunday morning, went to the pool with a view with the fellas (I’d call it by name, but it seems to be the “pool that no one knows about” and I’d rather keep it a secret). It was a beautiful day for it, the water was the perfect temperature – not too warm, not too cold, ideal for swimming laps. And swim I did, knowing that a large hunk of pie was awaiting me post pool!\u00a0<\/p>\n
For the crust:<\/strong><\/p>\n For the filling:<\/strong><\/p>\n <\/p>\n 1.\u00a0Put flour, butter, and salt in a food processor with a metal blade pulse until mixture resembles coarse meal. Add ice water until the dough begins to clump together. Form into a ball, place in plastic bag, and work dough into a flat disc. Refrigerate for an hour.<\/p>\n 2. In a large bowl toss blueberries and blackberries with the sugar,\u00a0cornstarch, and vanilla.<\/p>\n 3.\u00a0Roll out two thirds of the dough to fit an 8\u2033 pie plate, ease pastry onto plate. Scoop the fruit into the pastry, dot with butter. Roll out remaining pastry and cut out long 1\/2\u2033 strips. Weave the lattice crust, tuck under the crust and crimp.<\/p>\n 4. Place pie on a baking sheet and bake in a preheated 425\u00ba oven for 20 minutes. Lower the heat to 375\u00ba and bake for another 35 to 40 minutes until crust is golden. Cool on a wire rack.<\/p>\n","protected":false},"excerpt":{"rendered":" If you’re going to make pie crust, you may as well double up on it and stash some in the freezer. That way, when you happen upon beautiful pints of blueberries and blackberries in the market on a Sunday morning, … Continue reading \n
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