Blackberry Pie

Prep 15 min · Cook 1 hr 15 min · Original recipe

🧾 Ingredients

Produce

• 2 pints #blackberries (1½ pounds)
• 1 tablespoon fresh lemon juice

Pantry & Dry Goods

• 2½ cups all-purpose flour, plus more for dusting
• 3 tablespoons sugar
• ½ cup sugar
• 3 tablespoons all-purpose flour (for filling)
• 1 cup solid #shortening, chilled
• 5 tablespoons ice water

Spices & Seasonings

• ¼ teaspoon kosher salt

🔪 Instructions

1. In a large bowl, mix 2½ cups flour, 3 tablespoons sugar, and ¼ teaspoon kosher salt.
2. Cut in 1 cup chilled vegetable shortening until the mixture resembles coarse crumbs.
3. Stir in 5 tablespoons ice water, 1 tablespoon at a time, just until dough holds together.
4. Divide dough in half, shape into discs, wrap, and chill for at least 1 hour.
5. On a floured surface, roll one disc into a 12-inch circle. Fit into a 9-inch pie plate.
6. In a bowl, combine 2 pints blackberries, ½ cup sugar, 3 tablespoons flour, and 1 tablespoon lemon juice.
7. Pour filling into the crust.
8. Roll out second dough disc and place over filling. Trim, seal, and flute edges; cut slits in top.
9. Bake until crust is golden brown and filling is bubbling (time not specified).
10. Cool at least 4 hours before serving.