Tuesday night I had the exciting honor and privilege of my good friend and college roommate Kristina stopping by for a mid-week, one night sleepover! When I found out she was coming a couple of weeks ago, I immediately decided to jumped at the opportunity to use this time to steal some of her baking knowledge while spending time with my sweet friend.
You see, Kristina is a baking goddess.
She can bake anything. Pretty much perfectly, in my opinion. As my college roommate, she's seen me through some of the darkest and most depressing days of my baking career (and probably rolled her eyes a lot as I ate pepperoni and mozzarella cheese on bread from the toaster oven repeatedly for dinner...) She's the person that I call to this day if I'm in the middle of a recipe, realize I have no eggs and need to know what I can concoct as a substitute.
She
always knows the genius stuff like that. That's why I was so excited to learn how to make blackberry pie from Kristina herself!
Why blackberry pie you ask? Because although I live in a highly populated neighborhood, there is an abundance of blackberry bushes in the woods behind my house. I had no problem finding the amount of berries needed to complete the recipe!
I was probably just as excited about picking the blackberries as I was about
eating baking the pie. Some of my fondest memories growing up involve picking blackberries at my grandma's house. Always in the hot Summer sun and always just because there was nothing better to do. Owen (and probably the majority of my neighbors) got a pretty big kick out of my picking too. Mostly because I was wearing rainboots and dish gloves... Those thorns are pretty dangerous. Don't hate.
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So on to the baking! I'm not going try to walk you through this. I'm not a baker. I will say that baking pie crust wasn't as daunting as I always thought it was so I'll probably do it again. Kristina also said that this recipe would work for any type of berry.
CRUST
1 cup flour
½ tsp salt
1/3 cup shortening
4-5 tbsp cold water
1 tbsp granulated sugar
½ tsp ground cinnamon
Stir flour & salt together. Blend in shortening with
fork or better yet use a pastry cutter, slowly add water to make dough
stick together. Roll out on flour big enough for pie pan .Kind of roll the
dough around the rolling pin and roll onto pan. Press dough to fit pan and
flute edges.
*NOTE: For a larger pie (i.e. big enough to hold all of the
filling below), I make 1.5 times the crust recipe.
FILLING
1 qt blueberries
4 tbsp flour
½ to ¾ cup sugar (if the berries are not too sweet use the 3/4c of
sugar)
pinch of salt
1 tsp cinnamon
1/2 pint heavy cream
Wash and drain berries. Pour into large pie shell. Mix rest of ingredients (it will be a little lumpy that is ok) and pour over berries.
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| Put flour on a clean part of the counter to start the rolling. |
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| Roll the dough until it's a little bit bigger than the size of your pie pan. |
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| Once the dough is in the pan, roll the excess dough under and "pinch and poke" to form the crust. |
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| Make sure your berries of choice are clean! |
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| Pour the mixture into the crust. |
Bake 375 for 1 hour or until top is brown and bubbly.
Delicious! Enjoy :)
