Blackberry Pie

Thanksgiving has somewhat of a monopoly on pies.  Visit any holiday table, and you'll find at least one or two, if not eight different kinds of pie.  Apple, pumpkin, sweet potato, mince meat, pecan; they're all decadent, heavy, syrupy, and darn delicious.  But it's really a shame that the pie season peters out as we usher a new year in, since the very best pie fillings are ripe and ready about six or seven months later.

I've made a pie on the Fourth of July since I was probably 15 or 16.  It's the perfect time to fill up a pie crust with any number of berries or stone fruit, and many come with the festive benefit of being red or blue.  I don't love Independence Day.  As a child, I was scared of fireworks, and as an adult I find them mildly annoying, since they interrupt the quiet solitude I've chosen for myself.  I'm not into drinking, and even barbecues aren't really my thing.  But a pie makes the holiday mine.  

The key to a good pie is a good crust, and the key to a good crust is Crisco.  I've experimented over the years, hoping against all hope that pure butter would result in the crust I desire, but it doesn't.  I imagine lard would turn out a similar crust, but I haven't had the courage to try it.  So get some Crisco, or you'll find yourself with a much more dense, less flaky pastry.  You can, of course, substitute your favorite crust recipe or buy a crust, but I promise this is the best crust out there, and you won't be disappointed by trying it.  Crust really only takes ten minutes to come together, but it impresses people beyond the effort.  Even established bakers think that pie crust is difficult, so making a good one will earn you points.

My wife talks about her grandmother's blackberry pie fondly.  Since she passed only six months ago, I tried to do her proud with my interpretation, and it received a thumbs up (through a full mouth).  So celebrate your grandmother and your independence at the same time.  There's nothing quite so American as eating pie.

Blackberry Pie
Makes one 9-inch pie

For the crust:

2 1/2 c flour
3 T sugar
1/2 t salt
1 c Crisco
5 T cold water

For the filling:

2 pints blackberries
1/2 c sugar
3 T flour
1 T lemon juice
1 T butter

Whisk flour, sugar, and butter together in a bowl.  Mix in Crisco with your fingers until the dough resembles bread crumbs.  Add water, and stir until you have formed a dough that can stay together.  Shape into a ball, cover, and refrigerate for an hour.

Preheat the oven to 375 degrees.  Let dough stand at room temperature for ten minutes.  Mix blackberries, sugar, flour, and lemon juice together, and let it sit.

Split dough into two even pieces.  On a floured surface, roll out one piece into a 12-inch round.  Line your pie plate with the dough.  Fill with berry filling, and sprinkle pieces of butter over the top.  Roll your second piece of dough into an 11-inch round, and cover the pie.  Crimp together, and trim the edges.

Bake for 75 minutes, and let cool for a few hours before serving.