Blackberry Pie
The blackberry filling for this pie is flavored with lemon and nutmeg. Get the recipe for Blackberry Pie ». Nicole Franzen
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When Jon Rowley was a child, his grandmother used to make juice from fresh-picked blackberries. In it, he says, “you could taste and smell the briar”. In this recipe, Rowley’s wife, Kate McDermott, has combined that flavor from his youth with a tender, flaky pie crust to create an exemplar of the Pacific Northwest’s cuisine. This recipe first appeared with the article “Disciple of Flavor” in the 2008 SAVEUR 100.

Blackberry Pie Blackberry Pie
With a its flaky, all-butter, lattice crust and blackberries so fresh you can practically smell the briar patch, this berry pie is a showstopper.
Yield: makes one 9-inch pie

Ingredients

  • 2 12 cups plus 1/3 cup flour, plus more for dusting
  • 9 tbsp. cold butter, cut into small pieces
  • 8 tbsp. cold rendered leaf lard
  • 1 tsp. kosher salt
  • 6 cups (about 1 1/2 lbs.) blackberries
  • 34 cup plus 2 tbsp. sugar
  • 2 tsp. fresh lemon juice
  • 12 tsp. lemon zest
  • 14 tsp. freshly grated nutmeg
  • 1 egg white

Instructions

  1. Put 2 12 cups flour, 8 tbsp. butter, lard, and half of the salt in a bowl. Using a dough blender, two forks, or your fingers, cut butter and lard into flour mixture, forming pea-size crumbles. Sprinkle about 10 tbsp. ice-cold water over the mixture; stir gently with a fork until dough comes together. (Alternatively, pulse ingredients in a food processor.) Divide dough in half and flatten into disks. Wrap disks in plastic wrap; chill 1 hour before using.
  2. Unwrap one dough disk; transfer to a well-floured surface. Whack it with a rolling pin several times to flatten it out; turn it over and repeat. Roll out dough to form an 11″ circle; transfer it to a 9″ deep-dish pie pan. (If dough tears and needs mending, dab a little water where it requires patching and “glue” on a piece of dough.) Cover with plastic wrap and refrigerate.
  3. Arrange a baking sheet on lower rack of oven; heat to 425°. Put remaining flour and salt, 34 cup sugar, berries, lemon juice, zest, and nutmeg into a bowl. Using a wooden spoon, mash gently to make a textured filling; pour into chilled crust; dot with remaining butter; set aside.
  4. Beat egg white and 1 tbsp. water together in a bowl; set aside. Roll out remaining dough disk into an 11″ circle; cut into 34“-wide strips. Arrange strips over pie in a lattice pattern; trim excess dough and crimp edges of pie. Brush crust with egg mixture; sprinkle with remaining sugar. Bake on the middle rack of the oven until crust is just golden, about 15 minutes. Reduce heat to 350°; bake until golden brown and bubbling, about 30 minutes more. Let cool before serving.

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