Week 2 of National Pie Month! Whoooo Hooo for PIE! I was digging through recipes and trying to decide which one to share this week when Ken reminded me that we had blackberries in the freezer from last summer. We get so much moisture here in Western Oregon that the blackberry vines grow like crazy. They will take over your house if you’re not careful. Generally I cuss them, but when they finally produce huge sweet berries I cut them a little slack.
These little pies were so tasty. Like a mouth full of summer right in the middle of winter!
- 1 3/4 cup four
- 1 tsp salt
- 1/2 cup vegetable oil
- 3 - 4 Tbs water
- 3 cups blackberries
- 6 Tbs. sugar (or more to taste)
- 6 Tbs flour
- Juice from 1/2 lemon
- Egg white wash
- Mix four, salt and oil gently with a wooden spoon until it just forms a ball. Roll half of the crust out between two sheets of plastic wrap and line your pie dish. Reserve the other half for the top.
- Preheat your oven to 375.
- In a large bowl, combine berries, sugar, flour and lemon juice, crushing the berries a bit to release some juice (our frozen ones were already juicy when they thawed).
- Pour filling into your prepared pie crust.
- Roll out second half of the crust for the top. Here is where you can get creative. This filled pie needs holes for the steam to escape as it bakes so you can either make a lattice top, or cover with a solid top and cut decorative steam vents in.
- Use a bit of egg wash around the edge of the bottom crust, lay the top crust on and crimp with your fingers to seal the edge. Brush the top crust with an egg wash and a sprinkle of sugar.
- Bake for 25-30 minutes or until the crust is a nice golden brown and the filling bubbly.
- I made my pies in mini pie pans, but you can make this into a single pie as well.
- In our humble opinion, this is served best warm with a scoop of vanilla ice cream!