*Our blackberries were super tiny this year too so it must have taken him forever.
Pie Crust Recipe (makes 2 crusts)
3 C All purpose flour
2 T Granulated sugar
1 tsp Salt (reduce to 1/2 tsp if using salted butter)
1/3 C Vegetable shortening (chilled is best but not necessary)
1 1/2 Sticks unsalted butter (chilled)
8-12 T Ice water
Now... On to those gorgeous blackberries... Here's where the trouble starts.
Finish reading this post before you copy this down...
Blackberry Pie Filling:
6 C Blackberries (thoroughly rinsed and left to drip dry)
1 C Sugar
2 T Grated lemon zest
2/3 C Flour
The recipe I was going off said to use 5 C blackberries, 2 tsp lemon zest, and 1/3 C flour... I say go big or go home and I have had trouble with runny berry pies in the past so I wanted to error on the side of caution. This is one time when it's better to be too thick than too thin.
I think from now on I might take my aunt's advice and use cornstarch to thicken my pies... I seem to have trouble with flour as a thickener. If any of you out there have any ideas why my pie failed please enlighten me or if you have a no fail berry pie recipe you would like to share or have me feature on the website let me know! I have a week or so of blackberry season left and a freezer full of raspberries and black raspberries to test them out with!
I hope everyone enjoyed this post... I think it's important to show successes and failures. Regardless the pie crust recipe is a winner so there is some useful take away from all this tragedy.