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Blackberry Butter Pie Recipe

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This recipe for Blackberry Butter Pie, by , is from Hunt to Harbor: A Charm City Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Briana Gregory

Category:
Category:

Ingredients:  
Ingredients:  
Buttery Flaky Pie Crust:
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
1 cup (2 sticks) butter, chilled and diced
4 tablespoons ice water
1 egg
1 tablespoon cream
2 tablespoon sugar

Pie Filling:
4 cups fresh blackberries
1/2 cup white sugar
1/2 cup all-purpose flour

Directions:
Directions:
Preheat oven to 375 degrees. Dice the butter using a chilled onion chopper, and return to refrigerator. Combine flour, salt, and sugar in a large bowl. Add diced butter into the bowl and mix in with a pastry cutter until the mixture is in coarse crumbs. Add the ice water one tablespoon at a time until the dough forms a ball. Wrap in plastic and refrigerate for 20 minutes. Meanwhile, combine the blackberries with the sugar and let sit for about 20 minutes. Add the flour and more sugar, to taste, and mix together to remove all white lumps. Be careful not to crush the berries.

Butter and flour the pie dish. Roll out dough until relatively thin for the bottom crust. Roll into pie dish and trim. Mix one egg and then spread lightly just to coat the crust; this will prevent the crust from getting soggy. Cook the crust for five minutes at 375 degrees. Remove crust and spoon the blackberry filling mixture into the pie shell.

Roll out the other half of the dough just slightly thicker, and place over filling and seal the edges. Cut a small vent in the center of the pie. Brush lightly with one tablespoon of cream and then sprinkle with two tablespoons of sugar. Bake at 425 degrees for 15 minutes. Reduce the oven temperature to 375 degrees and bake for an additional 20 to 25 minutes until the filling is bubbly and the crust is gently browned.

 

 

 

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