Trigger's Blackberry Pie
Robin Hood is my absolute favorite Disney movie and in the many times I watched it, it never dawned on me that Trigger was selling Blackberry Pies at the festival. That is until recently, last time I watched it it hit me. Thank goodness my husbands favorite berry is the black one, and since I felt like making a pie I figured I would create my own recipe along with it.
PIE CRUST: (yields top and bottom crust for a 9-in pie)
- 2 1/2 cups all-purpose flour
- ½ teaspoon kosher salt
- 1 tablespoon sugar (optional)
- 1 cup (2 sticks) unsalted butter, cubed and chilled
- ½ cup ice water
Place flour, salt and sugar (if using) in the bowl of a food processor. Add cubed butter on top. Turn on food processor and let it run just until the butter disappears. STOP!
Add water and pulse until the dough begins to clump together. Don’t keep pulsing and whirring until it turns into a ball in the food processor.
Turn the dough out into a large bowl. Gently work it into a ball. If it’s too dry and not holding together, lightly sprinkle with some ice water and work it in..
Divide the ball of dough in half. Cover lightly with plastic wrap and place in the refrigerator for at least 30 minutes before using.
Roll out each piece to 12 inches in diameter, place one in the bottom of a 9-inch pie plate, trim the dough.
- 5 cups Blackberries (fresh or frozen, if frozen let thaw)
- ½ cup sugar (plus extra for sprinkling on crust)
- 1 tablespoon lemon juice
- ½ teaspoon cinnamon
- ¼ cup flour
- ½ teaspoon orange zest
- ½ teaspoon lemon zest
- 3 tabs of butter
- 1 egg
- 1 tablespoon milk
Mix berries, sugar, lemon juice, cinnamon, flour and zest in a large bowl and empty into pie plate lined with bottom crust.
Fold the top piecrust over the filling, trim the dough and crimp edges. Wisk egg and milk in small bowl, brush mixture onto the top of the piecrust, sprinkle with sugar as desired. Cut slits into piecrust top for ventilation.
Bake in a 375 degree preheated oven for 1 hour or until the filling is bubbly and the crust has browned. Cover the edges with aluminum foil if they start to brown too quickly before the filling is done.
Last but definitely not least, you get to enjoy your amazing pie! Trust me when I say this is one of the best pies I have ever made, and I have he husband stamp of approval to prove it.