I am not a cake person, but I love pie. I put my blackberry pie on my list of ten perfect foods a little over a week ago. With fresh blackberries not available on the vine where I live, there are plenty of pie filling alternatives. This week, many people are going to be making pies for Christmas dinner, apple pies, pumpkin pies, mincemeat pies.

As my Christmas present to you, I’m sharing the blackberry pie recipe I use. I use the pie crust recipe for all of my pies, strawberry, cherry, apple, pear.

Where I often talk about a wine to pair with food, I am going to recommend vanilla ice cream as a perfect pairing partner to any fresh and delicious holiday pie you make.

Use and enjoy the pie crust recipe this week for your Christmas pies, I know we’ll be having apple pie after Christmas dinner for dessert. Save and use the blackberry pie recipe for next year when blackberries come into season, you will love it.

Family, friends, and a holiday meal. If you make your pie crust from scratch, the flaky deliciousness will say, “I care.”

Double Pie Crust

INGREDIENTS

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup shortening
  • 1/2 cup water
  • 1 egg

DIRECTIONS

  1. In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
  2. Roll out dough on a floured counter. Don’t over work it. Use as directed in pie recipe.
  3. Brush both the bottom crust and top crust with a little beaten egg

Blackberry Pie

INGREDIENTS

  • 4 cups fresh blackberries
  • 1/2 cup white sugar
  • 1/4 cup tapioca flour
  • 2 tablespoons milk
  • 1/4 cup white sugar
  • 1 lemon
  • 1 TBS butter

DIRECTIONS

  1. Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, squeeze a little lemon juice and dot butter over berries, and cover with the top crust. Seal and crimp the edges. Brush the top crust with milk, and sprinkle with 1/4 cup sugar.
  2. Bake at 425 degree F (220 degrees C) for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutes.

Happy holidays everyone. I’ll be back the day after Christmas and I’m sure I’ll be telling you about a tasty meal with wine and family.