Well. I meant to post this pie recipe last week, but ended up having to take my computer to the Apple Geniuses and have them work their magic. A few months ago, my laptop screen started acting wacky. I couldn’t open it past a 45° angle without the backlight turning off. It was super frustrating, but the geniuses gave my computer a make-over and made it good as new for about $40. It was awesome.
So, I’m back with that pie recipe as promised.
Blackberry Pie w/ Lemon & Lavender
1 c + 2 tbsp unbleached all purpose flour
1/4 c + 2 tbsp whole wheat flour
1/4 c + 2 tbsp almond meal/flour (does not need to be blanched. Trader Joe’s has this stuff for a pretty affordable price)
2 tbsp unbleached cane sugar
1/4 tsp sea salt
1 tsp lemon zest
4 1/2 tbsp Earth Balance
4 1/2 tbsp non-hydrogenated shortening
6-8 tbsp ice water
Pie Filling (Adapted from Vegan Pie in the Sky)
6 c blackberries, fresh or frozen*
Zest of 2 lemons
3 tbsp fresh lemon juice
2/3 c unbleached cane sugar or lavender sugar
3 tbsp Chambord
3 tbsp arrowroot
1-2 tsp dried lavender
Preheat oven to 425°F.
To make the crust, combine all dry ingredients, plus lemon zest. Add Earthy B and shortening in chunks. Use a pastry cutter to cut the fat into the dry ingredients. Once your mixture starts to develop that famous wet sand consistency, start adding your ice water, one tbsp at a time. Okay, now this is a little strange–once the dough starts to come together, don’t divide in equal halves. Divide the dough so that you have about 3/4 in one hand and the remaining quarter in the other. We’re going to make a lattice top, and you won’t need that much dough for the lattice. Flatten each ball of dough into a disk and refrigerate until ready to use.
To make the filling, combine everything together in a big bowl and give it a good stir to make sure all of the ingredients are dispersed evenly. *If you’re using frozen berries, keep them frozen until you’re ready to put the pie together and get it in the oven. You don’t want the berries to thaw. Also, add an additional tsp or so of arrowroot as well if using frozen berries.
When your filling is mixed, grab your crusts from the fridge and roll out the bottom crust. Pour your berry goodness into the crust. Now roll out your remaining dough and cut into fun shapes or lattice.
Bake pie for about 20 min at 425°F. Lower the oven temp to 350°F and bake an additional 35 minutes. If using frozen berries, you may need to add about 10 or so minutes to the baking time.