Wild blackberry picking in the Sonoma backroads has become a favorite pastime. Arriving in July this year, as opposed to our usual late August arrival taught us that although it is officially summer, July and August are like two different seasons... seasons within a season. Like the mysterious splashes of pink Naked Ladies throughout the farmyards, coastal homes, and just about anywhere that they decide to bare themselves for the passenger's viewing pleasure. Or the bountiful red peppers filling the baskets of farmers' market booths and shoppers' totes. Or the sweet, ripened blackberries, covering bushes along the roads, driveways, and park walkways.
Since blackberries were not yet ready to be enjoyed, we came home empty handed. But "lucky" for us, the grocery stores of the U.S. don't really operate on a farmers' market schedule. Blackberries any time of the year. So, we finally had the opportunity to make a blackberry pie that I've been wanting to make ever since receiving this book of Mario's (and the gang) adventures in Spain. And best of all, it's a family recipe- made by the Batali's after their yearly summer blackberry picking! Without further ado...
Batali Family
BLACKBERRY PIE
SERVES 8
FOR THE CRUST
2 1/2 cups all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1 cup vegetable shortening, chilled
About 5 tablespoons ice water
FOR THE FILLING
4 cups fresh blackberries
1/2 cup sugar
3 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
1 tablespoon unsalted butter
For the crust, whisk the flour, sugar, and salt together in a bowl. With a pastry blender or two knives, cut in the shortening until the mixture resembles coarse crumbs. Drizzle over 3 tablespoons of the ice water, tossing with a fork to moisten evenly, then add more water about 1 teaspoon at a time until the dough comes together. Gather it into a ball, wrap in plastic wrap, and chill for at least 30 minutes.
Cut the dough in half. On a lightly floured surface, roll out one half (keep the remaining dough chilled) to a 12 1/2-inch round, and fit it into a 9-inch pie plate. Put the blackberries in a bowl and toss gently with the sugar, flour, and lemon juice. Transfer to the pie shell and dot with the butter. Roll out the second piece of dough to an 11-inch round. Cover the filling with the dough, trim the excess, and crimp the edges with a fork to seal. Cut a few steam vents in the center of the crust. Bake in a 350`F oven for 1 hour, or until the crust is golden brown and the juices are bubbling. Let cool on a rack for at least 15 minutes.
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