August 9, 2012
To-Die-For Blackberry Pie
Blackberry Pie w/ Graham Cracker Crust
inspired by and based in part off a recipe in
The Craft of Baking
by Karen DeMasco w/ Mindy Fox
First, make the
based on a recipe from
Jam It, Pickle It, Cure It
1 1/2 CUPS WHOLE-WHEAT FLOUR
1 CUP ALL-PURPOSE FLOUR
1 TSP SALT (IF BUTTER IS UNSALTED)
2 TSP BAKING POWDER
1/3 CUP CHILLED BUTTER, CUT INTO SMALL PIECES
1/4 CUP HONEY
1/4 CUP MOLASSES
1/3 CUP + 4 TBSP. SUGAR
1/4 CUP MILK
1/2 TSP. VANILLA
Combine flours, salt if using, & baking powder.
Cut in butter - will look like coarse crumbs.
Add honey, molasses, 1/3 cup of sugar, and combine.
Then add milk & vanilla. The dough will be quite stiff.
Oil two baking sheets.
Devide dough in half; shape halves into rectangles.
Place one half on lightly floured parchment.
Dust top of dough lightly with flour.
Place another sheet of parchment on top.
Roll dough, keeping as rectangular as possible.
Dough should be 1/8 to 1/4-inch thick & about 12 x 15 inches.
Prick allover with fork.
Sprinkle with remaining sugar, roll over with floured rolling pin to press into dough.
Cut into squares, about 2 3/4-inch to 3-inch.
Transfer crackers to oiled baking sheets, leaving some space to allow for expansion.
Repeat with second half of dough.
Set oven to 350F.
Freeze both baking sheets of unbaked crackers for 15 minutes.
Then bake 18-22 minutes until deep golden at edges - that insures they will be crisp.
Then, make the
1 3/4 CUP FINE GRAHAM CRACKER CRUMBS
1/4 CUP PACKED DARK BROWN SUGAR
1 TBSP. ALL-PURPOSE FLOUR
1/2 TSP. SALT
1/2 STICK BUTTER, MELTED
Heat oven to 350F.
Whisk together crumbs, sugar, flour, & salt.
Add butter, stir till well combined.
Should hold together when pressed against side of bowl -
if not add up to 1 TBSP. cold water & stir.
Press mix into 9-inch pie plate. Chill in freezer ten minutes.
Place pie plate on baking sheet, and bake, rotating halfway through,
until fragrant and set, about 15 minutes.
Should be golden at edges.
Cool on wire rack.
And finally, the
Mash 3 CUPS BLACKBERRIES
with 1/2 CUP SUGAR
and 3 TBSP CORNSTARCH;
Let sit 15 minutes.
Cook over medium heat 10-15 minutes until thick, like the texture of jam. It will set up as it cools.
Let cool 10 minutes.
Fill crust with berry mixture, spreading to fill evenly.
Top with 1 1/2 CUPS more BLACKBERRIES.
Let set 10-15 minutes to cool.
Serve & enjoy!
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