2010 Second place State Fair pie contest winner, Janet Wheeler of Salem
Preheat oven to 400 degrees.
- 4 cups Oregon blackberries
- 1 cup sugar
- 1/3 cup minute tapioca
- ¼ tsp salt
- ½ tsp ground cinnamon
- 1/8 tsp all spice
- ½ tsp lemon juice
- 3 1/4 cups all purpose flour
- 1 tsp salt
- 1 T sugar
- 1 cup solid vegetable shortening
- ¾ cup to 1 cup water (not cold)
Pie Crust Topping Flourishes
- 2 T sugar
- 1 tsp cinnamon
- 2 eggs (discard the white from one egg)
Using a large sauce pan, combine sugar, tapioca, salt, cinnamon, allspice and lemon juice. Add 1 cup of the berries to sauce pan. Toss to coat. Let rest for 15 minutes. Stirring constantly cook berries over medium heat until berries burst and mixture comes to a constant gentle boil. Remove from heat. Gently add remaining 3 cups of berries. Set aside and make pie crust and flourishes.
Measure flour, salt and sugar into a large bowl. Make a well in the middle. Put shortening in well. Coat both hands with flour. Fold flour into shortening being careful to not touch the shortening. Break up shortening into chunks. With both hands, work the shortening into the flour using a circular, rubbing motion until all flour is mixed with shortening. The mixture will be the size of chunky peas. Pour half the water into form a ball. Continue adding the water until it comes together in a soft ball of dough. Work the dough as little as you have to, just enough to form a ball.
Divide dough in half. Roll our dough for top crust. (About 1/8 inch thick) Turn the empty pie tin upside down on the dough. Cut a circle of dough the size of the outside of the pie tin. Then using a pizza dough cutter, trim the circle of dough the width of the pie tin lip all around the outside edge of crust so the top crust is smaller than the top of the pie tin and the braid will fit on the ledge you have created. While dough is on mat, draw three blackberry leaves in the center of the top crust using a knife. Using a Phillips screwdriver (with the point of the screwdriver pointing to the outside of the leaves) make the outside leaf
indentations. Cut veins in leaves. Some cuts in pie decoration will serve as vents in the pie. Set top crust aside. Place second half of dough on rolling mat and roll until it is about 1/8th inch thick. This will be the bottom crust. Place dough in pie tin, trim edge of dough, add berry filling, and place top crust on pie. Press edge of top crust into bottom crust.
Roll out the left over dough into strips 3/16″ wide for the braid on the top crust edge. You will need 3 times the circumference of the outer pie edge in strips. Braid 3 strips together until you have 1 long tope of braided dough that will go around the top outer pie edge in strips. Moisten the top ledge of the bottom piecrust and secure rope of dough on pie’s outer edge for trim. Press in to seal. Cut stems and roll tiny balls of dough for berry kernels. Beat two egg yolks (and 1 white) thoroughly. Using a brush, thinly coat top of pie crust with beaten egg mixture. Mix 2 Tablespoons of sugar and 1 teaspoon of cinnamon to sprinkle on crust. Sprinkle top of pie to taste with sugar and cinnamon mixture. Some will be left over.
Bake at 400 degrees for 38 -42 minutes.