Oregon Blackberry Pie

Capture summer in a pie!  This recipe can be found on our bags of conventional and organic Whole Wheat Pastry Flour.

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Votes: 7
Rating: 4.57
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Servings 8 - 12servings
Prep Time 30minutes
Cook Time 55minutes
Passive Time 2hours
Submitted By Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 7
Rating: 4.57
You:
Rate this recipe!
Servings 8 - 12servings
Prep Time 30minutes
Cook Time 55minutes
Passive Time 2hours
Submitted By Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. In a large bowl, combine flour and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Mix in water, one tablespoon at a time, until dough begins to form. Divide dough and form each piece into a disk. Wrap each piece in plastic and refrigerate for 1 hour.
  2. In a large bowl, combine berries, sugar, flour, lemon zest and juice.
  3. Preheat oven to 425ºF. On a floured surface, roll first disk into a 12-inch circle. Place crust in pie plate. Press the dough into pie plate. Pour berry mixture into pie shell.
  4. Roll out second disk into a 12-inch circle and careful lift and place over filling. Trim dough edges, leaving 1/2-inch overhang. Fold under overhanging dough and crimp edges to seal. Cut four slits in top crust.
  5. Brush top crust with milk and sprinkle with remaining 1 Tbsp sugar. Place a baking pan on lower rack. Bake on middle rack for 25 minutes. Reduce temperature to 375ºF and bake for 30 minutes or until crust is golden brown and juices are bubbling. Remove from oven and cool on wire rack at least 1 hour.
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