Karen’s Blackberry Pie
Pierce loves his aunties! He especially loves when they come and spend the night. Pierce asked his daddy to build a bunk bed, so that when his auntie Karen comes to spend the night, they could sleep in the same room ~ so sweet!
Here is my sister Karen’s Blackberry Pie. Although, we did not get to eat it because she took it to a work dinner…she tortured us with the delicious aroma that filled the house! So… I would say that you owe us a Blackberry Pie!
Pie Crust for a Lattice-Top Pie
2 cups sifted all-purpose flour
1 teaspoon salt
2/3 cup shortening
5 to 7 tablespoons cold water
Sift flour and salt together; cut in shortening with pastry blender till pieces are the size of small peas. (For extra tender pastry, cut in half the shortening till like cornmeal. Cut the remaining till like small peas.) Sprinkle 1 tablespoon water over part of mixture. Gently toss with fork; push to side of bowl. Repeat till all is moistened. Form into a ball. (For double-crust or lattice-top pies, divide dough for lower and upper crust and form into balls.) Flatten on lightly floured surface by pressing with edge of hand 3 times across in both directions. Roll from center to edge till 1/8 inch thick.
For Lattice-Top Pie: Trim lower crust ½ inch beyond edge of pie plate. Roll remaining dough 1/8 inch thick. Cut strips of pastry ½ to ¾ inch wide with pastry wheel or knife. Lay strips on filled pie at 1-inch intervals. Fold lattice even with outer rim of pie plate; fold lower crust over strips. Seal; flute edge.
* See filling instructions for temperatures.
Link to Blue Ribbon Blackberry Pie filling
Peter’s Wine Pick: Sauternes: Sauternes is a French sweet wine from the Sauternais region of the Graves section in Bordeaux.