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Not Grandma's Blackberry Pie [v]

August 28, 2017

If there is one memory I had to pick from life at grandma's house, it would be picking a million blackberries so she could bake pies and make jam!

This isn't my grandma's blackberry pie recipe, as she's not vegan, but the flavor is certainly homey and a flashback to childhood.

 

 Why are blackberries so great?

-High in vitamin C

-Loaded with soluble and insoluble fiber

-Respectable amount of vitamin A, calcium, and iron

-Packed with antioxidants to help with inflammation, and considered to be a "cancer-fighting food"

 

So what we're seeing here, is that we must eat copious amounts of pie.

That what you take away from this? 

Yup. Me, too.

 

Let's bake!

 

Not Grandma's Blackberry Pie

 

Fool-proof pie crust

  • 1 1/4 c all-purpose flour

  • 1/4 teaspoon sea salt

  • 1/3 c cold buttery spread (I use Earth Balance) or firm coconut oil (coconut oil will make a slightly tougher crust)

  • 4-6 T ice cold water

Directions

 

In a medium bowl, mix together the flour and salt.

 

Cut in butter or cold/solid coconut oil (1 inch pieces), and fold to coat. Then begin pinching the fat with your fingers until mixture resembles coarse crumbs.  It’s okay to have little chunks left, as that will just make the dough extra flakey.

 

Carefully add the water, one tablespoon at a time. You are looking for the dough to stick together and form a rough ball, but you don’t want a sticky mess. Kneed until dough is just formed, then put it back in the bowl and refrigerate for 10 minutes to cool it back down after working it with warm hands.

 

When it comes to rolling out dough, I like to place saran wrap above and below it. This means not needing a floured surface (less mess) and an easier time placing the rolled dough into the pie dish!

 

Heart of the Pie

  • 6 c blackberries

  • ½ - 3/4  c sugar, depending on your liking of sweetness and berries at hand

  • 3T all-purpose flour or cornstarch

  • 1T fresh lemon juice + zest from lemon

  • 1T cold, unsalted butter, cut into cubes

  • If reducing on stove-top, optional 1/3 c hard cider

Directions

 

Preheat the oven to 400ᵒF.

 

In a large bowl, toss the blackberries, sugar, cornstarch, lemon juice and lemon zest. Let stand, mixing and mashing occasionally, 10 minutes. Another method is to reduce the berry mixture down on the stovetop. If your berries are smaller or aren’t super ripe, this is the better method.

 

Fit one round of dough into a 9-inch pie plate. Trim the edges, leaving about a 1/2-inch overhang. Cut the remaining piece of dough into approximately eleven 11/4-inch-wide strips.

 

Spoon the blackberry mixture into the pie shell. Place the butter cubes haphazardly on top. Arrange the dough strips in a lattice pattern on top of the filling and trim the strips close to the edge of the pan; roll up and crimp the edge.

 

I don’t do any sort of “egg wash” on top, but you can. Flax eggs or melted margarine work well.

Bake for 50-60 minutes. If the crust browns too quickly, cover it with foil and continue baking.

Let the pie cool before serving! 

 

 

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My Journey of Fitness and Fueling

Fitness Instructor, triathlete, OCRer, backpacker, yogini, and vegan foodie to keep me energetic.