Fresh Blackberry Pie with Sweet Almond Crust

This recipe works best with berries at the height of the season.  I go and pick olallie berries at a U-Pick farm, and then make this pie the same day.  The berries in the pie are not baked, instead they are held together with a thickened sauce, highlighting the freshness of the berries.  Because of the nature of the pie, you can only make for about two months out of the year (if that), but it is definitely worth the wait.

Crust from Sally’s Fresh Blackberry Tart

First you make and pre-bake the almond pastry crust, then add the filling.

For Filling:

4 1/2 cups blackberries
1/2 cup water
2 tablespoons cornstarch
0-1 cups sugar (based on how sweet your berries are)

For a 9-in Sweet Almond Crust:

1 cups all purpose flour
1/4 cup finely ground almonds
1/2 tablespoon brown sugar
1 stick butter (if using unsalted, don’t forget to add a bit of salt to the crust)
2-3 tablespoons ice water
pie weights (you can use dried beans, rice, or those fancy pie weights from Williams Sonoma)

Directions:

Preheat Oven to 400 F

For crust:
In large mixing bowl, combine the flour, ground almonds, brown sugar and salt together.  Cut the butter into one inch cubes.  Rub the butter pieces into the flour mixture.  Add the ice water and rub in, until dough comes together. If the dough is sticky, refrigerate for an hour.

Dust a surface with flour.  Lay out a sheet of plastic wrap that is at least as long as it is wide.  Place the dough in the center of the plastic wrap and pat flat.  Place a second sheet of plastic wrap the same size as the first over the dough.  You will be rolling out the dough between the 2 sheets of plastic, which results in the dough absorbing less excess flour, and greatly reduces the risk of unfortunate sticking.

Place the rolled out dough in a 9-in pie plate.  Line with foil or parchment paper and pour in pie weight, filling to the edges.

Bake about 20 minutes, or until crust begins to look cooked.  Remove foil and pie weights, and continue baking for five minutes.  Remove from oven.

For Filling:

Mash 1 1/2 cups of the berries.  Dissolve the cornstarch in the water.   Add berries and cornstarch mixture to a sauce pan.  Add sugar if using.  Cook over medium heat until warm and thick.  Remove from heat.

Pour 1/4 cup of thickened berry mixture into the pie crust.  Add the remaining berries.  Pour the rest of the berry mixture over top, distributing evenly.  Let cool and serve.