Three Feathers Summer Blackberry Pie | A deep-dish lattice pie made with fresh blackberries

We love this easy-to-make lattice crust with a twist; adding part rice flour as a substitute to 100% all-purpose flour and eliminating the sugar. For this particular pie, we use a deep-dish pie plate to get a maximum of blackberry flavor.

INGREDIENTS:
1) Pie dough
1 1/2 cups all-purpose flour, preferably bread-making flour with less gluten (T55)
1 cup of rice flour
1 teaspoon salt
3 tablespoons of coconut cream
1/3 cup ice water
16 tablespoons unsalted butter, frozen for 15 minutes

2) Blackberry filling
5 – 6 cups of fresh blackberries (do not use frozen blackberries)
3/4 cup sugar (we use coconut sugar)
6 tablespoons cornstarch
1/4 teaspoon salt
2 tablespoons fresh lemon juice

3) For the lattice topping
1 egg, lightly beaten

PREPARATION:

Pie dough – food processor method

• Mix ice water and coconut cream in a small bowl.
• Process the flours and salt in a food processor until combined.
• Cut the butter into 1/4 inch pieces and scatter over the top of the flour. Pulse until the butter is the size of large peas.
• Pour half of the coconut cream / water mixture over the flour and incorporate (about 3 pulses), then scrape down the sides of the bowl.
• Add the remaining liquid and pulse again (about 3 pulses)
• The dough should form large clumps and no dry flour should remain. If the dough does not hold together, sprinkle 1 to 2 tablespoons of ice water over the top and pulse again.

• 

• 

• 

• 

Transfer the dough to a piece of lightly floured plastic wrap or parchment paper and divide it in half (for the lattice top and bottom). Flatten both halves out into 4-inch disks and refrigerate them for 1 hour so that the butter hardens prior to rolling it out.

• 

• 

Remove the cold dough from the refrigerator and roll it out to 1/8 inch thick on a smooth and lightly floured surface. Be sure to lightly flour the rolling pin and dough itself to avoid sticking. To transfer the dough to the pie plate, roll the dough around the rolling pin, lift it off the countertop and place it in a 9″ x 1″ deep-dish pie plate.

• 

• 

Form the dough to the pie plate and trim the excess dough hanging over the edge to 1/2-inch beyond the lip of the plate. Put the dough back in the refrigerator for 30 minutes to ensure that it will not shrink in the oven.

Roll out the second disk of dough into a 12-inch circle on a lightly floured parchment paper and cut the dough into 12 1-inch strips. Keep 8 out of the 12 strips and use the remaining dough for a small tart. Cover them and refrigerate for 30 minutes.

• 

• 

• 

Blackberry filling

• Rinse the fresh blackberries and spin them quickly in a salad spinner lined with paper towels
• Whisk sugar, cornstarch and salt in a large bowl.
• Add the blackberries and toss gently to coat.
• Add lemon juice and toss until no dry sugar remains.

• 

• 

Pour the filling into the dough-lined pie plate.

Lattice topping

• Lay 4 strips of dough parallel to each other and about 1-inch apart across the pie.
• Brush the strips with the beaten egg, avoiding 1/2-inch at the ends.
• Lay down the remaining 4 strips perpendicular to the first layer and about 1-inch apart.
• Pinch the edges of the lattice strips firmly to the bottom crust, then crimp the dough evenly around the edge of the pie plate using your fingers.
• Brush the lattice top and edges with egg and sprinkle with 1 tablespoon of sugar (optional).

• 

• 

• 

• 

• 

• 

Baking and serving suggestions

• Place the entire pie in the freezer for 15 minutes. If it will not fit in the freezer, refrigerate for 30 minutes.
• In the meantime, pre-heat your oven to 400°C, oven rack at lower-middle position.
• Take the pie out of the freezer and set on a baking sheet.
• Bake until the lattice is golden brown and the berry juices are bubbling evenly – about 45 to 50 minutes.
• Let cool for at least 4 hours before serving.

• 

• 

Serve this pie at room temperature, or cold, as the berries will only set once the pie has cooled off.

• 

• 

This pie pairs beautifully with the juicy acidity and tannins of our Pinot Noir and the cherry, brambleberry notions that Pinot Noir is famed for enhance this tart to perfection. We suggest a Cuvée Virginia 2017 or 2018 and for those who prefer white wine, our 2018 Blanc de Noirs.