Ingredients
Pie Crust
- 1 1/2 cup Organic Einkorn Flour
- 1 1/2 cup Pasayten Hard White Whole Wheat Flour
- 1 tsp salt
- 3 tbsp sugar optional
- 1 cup 2 sticks chilled butter, cut into small pieces
- 6 tbsp of ice water
Filling
- 2 pints fresh blackberries approximately 1.5 lbs.
- 1/2 cup sugar
- 3 tbsp Pasayten Hard White Whole Wheat Flour
- 1 tbsp instant tapioca
- 1 tbsp lemon juice
- 1 tsp salt
- 2 tsp butter
Methods
- Preheat oven to 375 degrees.
- Prepare Pie Crust
- This crust may be made in a food processor or by hand. Either way, it is critical to work quickly and gently to avoid developing the gluten and to preserve a tender, shortbread-like texture.
To make by hand:
- Combine the Bluebird Einkorn Flour and Bluebird Hard White Flour, salt, and sugar (if using) in a large bowl. Work the butter into the flour with a knife, pastry cutter, or your fingers until the mixture resembles a coarse meal. Sprinkle the ice water onto the crumbly dough and, with your hands, punch the dough from the sides to the middle of the bowl to form a ball. Transfer to a work surface. Cut the dough in half, place half on top of the other, and press down. Repeat the cutting and pressing steps three or four times until all of the water is incorporated into the dough and it clings together. When you can gather the dough into a ball, separate into two equal portions and let the dough sit while you prepare the filling.
To make in a food processor:
- Cut the butter into 1-inch pieces and place them in the bowl of the food processor. Add the flour, salt, and sugar. Process until all of the ingredients are incorporated. With the processor on, add the water a tablespoon at a time until the dough begins to clump but is still crumbly. Continue to drizzle a little water and pulse the food processor, stopping to test the dough to see if it is moist enough to hold together. When you can gather the dough into a ball, remove it from the processor, separate it into two equal portions and let the dough sit while you prepare the filling.
Filling
- Mix blackberries, sugar, freshly squeezed lemon juice, and salt together in a medium-size bowl. Incorporate flour and tapioca until thoroughly blended. Let the mixture sit while you roll out the dough.
- Sandwich half the dough between wax paper or silicone baking mat (my preference) on a lightly floured surface, and gently flatten the ball of dough with a rolling pin. Starting from the center, roll the dough into a circle about an inch larger than the diameter of the pie pan. Carefully lift the wax paper with rolled dough and flip into the pie pan. Crimp edges. Tap dough down to make sure it is covering the entire dish.
- Spoon the blackberry filling into the prepared crust. Cut 1 tablespoon of butter into small pieces and sprinkle on top of filling.
- Roll out the 2nd half of the dough using the process above. Place the rolled dough on top of the filling and crimp sides of the dough around the dish with your forefinger and thumb. Cut off any excess dough around the rim. Melt the remaining tablespoon of butter and brush on top of the top crust. Cut slits on top of the pie to allow the steam to escape.
- Bake at 375 degrees on center rack for one hour and fifteen minutes until pie is golden brown. Let sit for at least 30 minutes prior to serving.
