Blackberry Pie

Let's Cook

1. Step 1.

   In a large mixing bowl, sift or whisk together 1½ cups all-purpose flour and 1 teaspoon kosher salt. Add 1 cup (2 sticks) cold unsalted butter, cut into cubes, and work it in using a fork or pastry cutter until the mixture resembles coarse crumbs. Pour in ½ cup cold water and continue mixing with the fork or pastry cutter until the dough is crumbly.

2. Step 2.

   Use your hands to gather the dough into a ball. Cut it in half and shape into 2 separate balls. Wrap each ball in plastic wrap and refrigerate for 1 hour.

3. Step 3.

   Preheat the oven to 375°F. Lightly grease a 9-inch pie pan with butter.

4. Step 4.

   Lightly flour a flat surface and remove one dough ball from the refrigerator. Roll it out with a rolling pin into a 12-inch round. Place it over the prepared pie pan and gently press the dough down into the pan using your fingers. Roll out the second dough ball to the same size and set aside.

5. Step 5.

   In a large bowl, toss together 5 cups fresh or frozen blackberries, 1 cup sugar, 5 tablespoons cornstarch, 3 tablespoons melted unsalted butter, 2 teaspoons vanilla extract, 1 teaspoon grated lemon zest, and ½ teaspoon ground nutmeg until well combined. Pour the filling into the bottom crust.

6. Step 6.

   Top the pie with the second round of dough. Use a fork to crimp and seal the edges of the crust. Cut three ½-inch slits in the middle of the top crust to allow steam to escape.

7. Step 7.

   Place the pie in the center of the oven and bake for 45 minutes, or until the crust is golden brown. Remove from the oven and let cool for at least 30 minutes before serving.