Blackberry Mint Pie
Prep Time:
35 minutes plus time for chilling
Cook Time:
55 minutes
Serves:
8 - 10
Ingredients
- 2 3/4 Cups all-purpose flour
- 1/2 Tsp. salt
- 1/8 Tsp. baking powder
- 1 Cup unsalted butter, cold and cut into half-inch cubes
- 4 1/2 Teaspoons apple cider vinegar
- 1/4 – 1/2 Cup ice water
- 3/4 Cup sugar
- 5 Tablespoons cornstarch or 1/3 cup minute tapioca
- 4 Packages (6 ounces each) Driscoll’s Blackberries
- 2 Tablespoons fresh mint leaves, finely chopped
- Zest and juice of half a large lemon
- 1/2 Tsp. salt
- 1 large egg, beaten
Directions
- PLACE 2 ¾ cups all-purpose flour into a large bowl.
- ADD 1/2 teaspoon salt and 1/8 teaspoon baking powder.
- STIR to combine.
- ADD 1 cup unsalted butter, cold and cut into half-inch cubes and TOSS until cubes are covered with flour.
- CUT IN butter using a pastry cutter or fork until butter is broken down to the size of peas.
- ADD 4 ½ teaspoons apple cider vinegar and 1/4 cup ice water.
- STIR gently with a rubber spatula to incorporate ingredients.
- ADD more ice water if necessary, one tablespoon at a time, until mixture holds together when PINCHED in your hand.
- TURN OUT mixture onto a clean work surface and PINCH it together into a ball. Do not knead.
- DIVIDE dough in half and PRESS each portion into a disk.
- WRAP disks tightly in plastic wrap and REFRIGERATE for a minimum of 1 hour and preferably overnight.
- REMOVE one dough disk from refrigerator and ROLL it into a 12-inch circle.
- PRESS dough into bottom and sides of a 9-inch pie plate and TRIM away access dough.
- REFRIGERATE until needed.
- REMOVE second dough disk from refrigerator and ROLL it into a 12-inch circle.
- REFRIGERATE until needed.
- PLACE 3/4 cup sugar into a medium bowl.
- ADD 5 tablespoons cornstarch or 1/3 cup minute tapioca and BLEND using a fork.
- SET ASIDE sugar mixture.
- PLACE 4 packages (6 ounces each) blackberries into a large bowl.
- ADD 2 tablespoons fresh mint leaves, finely chopped.
- ADD zest and juice of half a large lemon.
- ADD 1/2 teaspoon salt.
- SPRINKLE sugar mixture over blackberry mixture.
- INCORPORATE ingredients using a large spatula.
- REMOVE dough-lined pie plate from refrigerator and FILL with blackberry filling.
- REMOVE second piece of dough from refrigerator and CENTER over blackberry filling.
- CRIMP edges of dough to SEAL.
- CUT a few slits in top dough to ALLOW steam to escape.
- REFRIGERATE pie for about 45 minutes.
- MOVE oven rack to lowest level.
- PREHEAT oven to 400˚F.
- BRUSH top of pie with beaten egg.
- BAKE 45 – 55 minutes or until filling begins to bubble.
- TRANSFER to cooling rack and allow pie to COOL a minimum of 2 hours before serving.
