This is the easiest pie dough recipe you will ever make – I swear! It makes 2 balls of dough, enough for two pies or one with double crust. If you are making 1 pie, and only need 1 ball of dough, you can wrap up the other ball and refrigerate for about 3 days or freeze for 3 months.
Pie Dough – 2 balls of dough
3 cups all-purpose flour
1 tablespoon sugar
3/4 teaspoon Kosher salt
3/4 cup very cold water
1 cup (2 sticks) cold unsalted butter
In the bowl of a food processor, mix together flour, sugar, and salt.
Cut the cold butter into cubes and add them to the flour mixture. Pulse in short bursts until the butter cubes are about half the size. Pulsing in short bursts, drizzle in the water. As soon as the dough comes together in a ball, stop adding water. The dough feels a little sticky, but don’t worry it firms up once refrigerated.
Remove the dough from the food processor, and divide it in half. Flatten into disks and place in Ziploc bags, remove as much air as possible. Refrigerate for about 1 hour. While refrigerated make pie filling.
Blackberry Pie – 8 servings
2 balls Pie dough
1 1/2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons freshly grated lemon
3/4 cup sugar
1/3 cup packed brown sugar
1/3 cup all-purpose flour
1/4 teaspoon Kosher salt
7 cups fresh blackberries
1 1/2 tablespoons butter, cut into pieces
1 egg, beaten
Raw sugar cane
Lightly butter a 9-inch pie plate.
Dust your work surface with flour. Roll out one of the balls into a 12-inch round, to fit your pie plate. Transfer the dough to the pie plate, carefully work it into place, and crimp the edges. Place in the fridge for 30 minutes.
Preheat the oven to 350 degrees F.
In a small bowl combine lemon juice and zest. In a large bowl, mix together the sugar, flour and salt. Add the blackberries and gently toss, add the lemon juice mixture to the berries and gently mix together. Pour the blackberry mixture into the pie shell, and scatter butter slices over the top.
Dust your work surface with flour. Roll out the other ball into a 12-inch round, and place it over the pie filling. Trim the dough so that only a 1/2-inch overhang. Crimp the edges together, brush with the beaten egg, and sprinkle with as much raw sugar as you like. Cut 6 long steam vents into the top of the crust.
Bake the pie for an hour, the filling will bubble, and the crust should be golden brown. Cool the pie on a rack for at least 2 hours. Serve warm or at room temperature with a scoop of vanilla ice cream.
You can cover the pie, and refrigerate for up to 2 days.
Sorry I don’t have a photo of myself rolling out the dough, honestly I’m a weakling when it comes to cold dough, so John rolls it out for me!