This Summer, I'm conquering my fear of dough by making a lot of pies from scratch. After gaining confidence with successful and delicious blueberry and peach pies, I decided to see if my luck would continue with blackberry pie. Alas, I ran into problems with this one. The dough was dry, crumbly, and very hard to roll out. I started to panic and didn't really pay attention to the recipe when I was assembling the filling. The resulting pie was still delectable (and eaten in one quick sitting by my guests), but deep down, I knew it wasn't my best effort. If you want to give it a try, the method and measurements I used — it's Mario Batali's mom's recipe! — can be found after the break.
Crust Make Ahead: The baked pie can stand at room temperature overnight.
2 1/2 cups all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1 cup solid vegetable shortening, chilled
5 tablespoons ice water
2 pints blackberries (1 1/2 pounds)
1/2 cup sugar
3 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
1 tablespoon cold unsalted butter, cut into cubes
Make Ahead: The baked pie can stand at room temperature overnight.