Recipe: Makes 18-inch pie
2 ½ cups of flour
1 teaspoon of Garnish Rosemary Grapefruit salt
3 tablespoons of sugar
1 stick of butter, cold and cut up into cubes
½ cup of shortening, cut up in small pieces
6-12 tablespoons of ice cold water
1 egg, slightly beaten
In a food processor, combine flour, salt and sugar. Add butter and shortening to the flour mixture. Pulse to combine all of the ingredients until the mixture looks like coarse sand. Add the cold water, tablespoon-by-tablespoon, pulsing in between tablespoons. Seriously, pulse. You don’t want the heat from the motor interfering with the consistency of the dough. Add water until the dough comes together into a ball. The dough should not be sticky or crumbly. Divide dough in half and shape into 2 disks. Wrap each disk in plastic wrap and keep in the fridge for at least 30 minutes.
3 cups of fresh blackberries
1 cup of sugar
1 lemon, juiced
3 tablespoons of cornstarch
1 teaspoon of vanilla extract
In a medium saucepan over medium heat, combine all ingredients and stir together. Let the berries and ingredients combine then remove from heat. Set aside and let cool.
*Note: Depending on the sweetness of the berries, you may need to adjust the sugar. Berries picked at the peak of season tend to be sweeter than the more tart ones supplied year round.
Preheat oven to 350 degrees
On a lightly floured surface, roll out 1 disk of dough until 9 or so inches in diameter. Gently place the dough into the pie plate and crimp edges. Place in fridge for 30 minutes. After 30 minutes, place the cooled filling into the prepared pie plate. Roll out the other disk of dough and cut into ½- inch to 1- inch strips. Place strips horizontally onto the pie. Start placing strips one-by-one vertically, lifting every other strip to create a lattice pattern. Brush 1 slightly beaten egg gently onto exposed piecrust. Place the pie onto a cookie sheet and place in oven for 25 minutes. Rotate and let bake for another 30 minutes or until the crust is golden brown.