Blackberry Pie

Blackberry Pie
(makes 1 9-inch pie)

IMG_8454
Buttery Crust:
2 ½ cups all-purpose flour
¼ tsp. salt
3 Tbs. sugar
16 Tbs. cold Earth Balance
6 tbs. ice water
1 tbs apple cider vinegar

Filling:IMG_8437

6 cups of blackberries, fresh or frozen
grated lemon zest of 2 lemons
3 Tbs lemon juice
2/3 cup plus 1 Tbs sugar
3 Tbs liqueur
3 Tbs cornstarch
¼ tsp ground cinnamon

For crust:

1. In a large mixing bowl, sift together flour and salt.  Mix in sugar.  Add half the “butter”/Earth Balance cutting into the flour with hands.  Once dough appears pebbly, add remaining margarine and shortening.

2. In a cup, mix together 4 tablespoons of ice water with apple cider vinegar.  Drizzle water mixture into the flour and mix together.  Knead the dough a few times, adding a little more water until it holds together.

3. Divide the dough into two, roll each into a ball and flatten them into disc.  If you would like to save to make pie later, wrap in plastic wrap and refrigerate for later, or use to create your pie now!

To finish pie:
4. Preheat the oven to 425F.  In a large mixing bowl, toss together the berries, lemon zest, lemon juice, 2/3 cup sugar, blackberry liqueur, cornstarch, and cinnamon.

Pile filling into the pie crust and gently press down berries to even out top.
Depending on how you want to create your top, I chose cut out for this particular pie, place top disc on top and pinch together around the edges.  Sprinkle with remaining 1 Tbs of sugar.
Bake pie for 20 minutes, then lower heat to 350F, and continue to bake 35 minutes.  Crust should be golden brown and filling should be bubbly.  Let cool, on cooling rack for about an hour before serving.

blackberryPIE
(recipe adapted from Vegan Pie in the Sky)

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