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

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g