By: Allysa Adamson

Blackberry Pie

Blackberry Pie

Dough

3 ½ cups all-purpose flour

2 tablespoons sugar

1 ½ teaspoons salt

3 sticks unsalted butter, cubed and chilled

¼ cup cold vodka

2 tablespoons lemon juice

Filling and Assembly

8 cups fresh blackberries

¾-1 cup sugar

5 tablespoons cornstarch

½ teaspoon salt

2 teaspoons lemon zest

2 tablespoons lemon juice

1 egg

Turbinado sugar

Dough

Combine flour, sugar, and salt in a food processor and pulse a few times to combine. Add butter and pulse until the flour comes together in shaggy pieces. Add vodka and lemon juice and pulse once or twice. Add ¼ cup of ice-cold water and process until dough just comes together. Turn dough out onto floured surface and bring the dough together, adding 1 tablespoon of ice water if needed. Divide dough into two disks and wrap each tightly in plastic wrap. Store in the fridge for at least two hours or up to 5 days.

Filling and Assembly

Preheat Wolf Convection Oven on Convection Bake to 375 degrees. In a medium bowl toss all filling ingredients together. Toss until all of the cornstarch has disappeared into the berries and let rest for 30 minutes. The berries will begin to produce juice.

Carefully roll out both pie dough disks on floured surface. Place one dough in a 9 inch pie pan and the other on a baking sheet and chill for at least 30 minutes. When ready to bake, sprinkle the bottom crust evenly with a mixture of 1 teaspoon flour and 1 teaspoon sugar. Pour filling over bottom crust and top the pie with second dough. Cut a few slits in the top of the pie to allow steam to escape. Egg wash the top crust and sprinkle with turbinado sugar for a nice little crunch. Place in the freezer for about 10 minutes.

Bake until crust is deep golden brown and juices have thickened about 60-75 minutes. Let cool for about 4 hours before slicing and enjoying.