Blackberry pie

I got it from Walmart

I'd always have a pie for birthdays, they're just so much better than cakes

made it. I'm on a pie roll, so expect more pies (perhaps even a related Marsey)

I plan to experiment in the future but this is the recipe I've been currently using, it's easy to handle and I am satisfied with taste and texture

For 2 crusts

300 g AP flour

1 tsp plain salt

1 tbsp sugar

2 sticks of unsalted butter, frozen

1 egg yolk for top crusts

Place flour in large bowl and and the water in a small bowl and put both into the freezer about 20 minutes before you make the dough

After taking the flour from the freezer, add salt and sugar and whisk with a fork to combine. Working with one stick of butter from the freezer at a time, roll the butter in flour to lightly coat it for ease in handling and then grate it on the large holes of a grater. Make sure to get any butter stuck to the grater and add all to the flour. Stir with a fork to break up any clumps and coat all the small pieces of butter in flour.

Take the water from the freezer and drizzle it over the flour mixture while turning it with the fork, then switch to your hands. As the dough forms, press it into the dry flour. Stop when there is no more dry powder in the bowl but the dough is still crumbly. Separate it into two equal masses and wrap each individually in plastic wrap and press the dough into discs about ¾" thick. Refrigerator for a couple hours before rolling or freeze one if you don't need both.

Take crust out about 10 minutes before rolling to let it soften. Dust rolling surface, rolling pin and dough with flour. Whack the dough disc with the rolling pin until it is about half the thickness it was, turning the dough 45° after a couple whack and pressing the dough together if cracks form on the edges. Roll from center of the dough, letting up on pressure as you get to the edge. Turn 45° and repeat until it is the size you need. Lift dough up occasionally to check for sticking and add flour as necessary.

If making a double crust take an egg yoke with all white and the chalaza removed and add a tsp of water. Beat till smooth and brush on a thin, even coat, careful to remove any yolk that pools and avoid raised edges. Refrigerate for 20 minutes and repeat the brushing process again before baking.

yep sry

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