This classic pie made with sweet, plump fresh blackberries would make your Nana proud.
- 2 2/3 cups all-purpose flour, plus more for dusting
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons kosher salt
- 1 cup (2 sticks) cold, unsalted butter, diced into cubes
- 10 to 12 tablespoons ice water
- 1 cup heavy whipping cream
- 2 tablespoons Chambord
- 1 tablespoon powdered sugar
- Vanilla ice cream, to serve
- 6 pints blackberries
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon Chambord, or other blackberry liqueur
- 1 lemon, zested and juiced
- 1/4 teaspoon kosher salt
- 1 egg, beaten
- 2 tablespoons turbinado sugar
- In the bowl of a food processor fitted with the blade attachment, add the flour, sugar and salt. Pulse to combine.
- Add the butter and pulse until the dough resembles wet sand.
- Add the water, one tablespoon at a time, until the dough holds together but isn’t wet.
- Remove from the food processor. Form into 2 equal-sized discs and wrap with plastic. Refrigerate for 1 hour.
- In a large mixing bowl, add the heavy cream.
- Using a hand mixer, beat the cream to soft peaks. Add the Chambord and sugar. Continue to beat until stiff peaks form.
- Slice and serve with whipped cream and vanilla ice cream, if desired.
- In a medium mixing bowl, mix together the blackberries, sugar, cornstarch, Chambord, lemon zest, juice and salt.
- Preheat the oven to 400 degrees. Set a rack in the middle of the oven.
- Dust a flat work surface with flour. Using a rolling pin, roll out one of the discs into an 14-inch circle.
- Place into a 9-inch pie dish to form the bottom crust. Trim the excess dough, leaving a 1-inch overhang. Tuck the dough under.
- Pour in the blackberry filling.
- For the top crust, roll remaining dough disc into an 11-inch circle. Cut twelve 1/2-inch-thick strips of dough.
- Using 3 of the strips at a time, carefully braid and place on top of the blackberry filling, cutting to fit to size. Repeat with remaining dough strips, forming 4 braids altogether.
- Crimp the edges of the dough, and brush the edges and braids with egg.
- Sprinkle with turbinado sugar. Set the pie dish on a larger baking sheet and place on the center rack of the preheated oven for 1 hour.
- Cool for 20 minutes.