Beautiful Blackberry Pie

 

 

Earlier this week we went blackberry picking.  I told Chloe we would bake a blackberry pie and she didn't forget my promise - so while Daddy and Yates were off running errands the two of us got busy in the kitchen. 

 

A few things I find helpful when baking with a toddler:

 

1. Have everything already measured out into small individual bowls, that way they can pour all the ingredients into the mixing bowl themselves.

 

2. Simple is best.  I didn't do a traditional lattice pattern on the top of this pie, just laid the dough strips evenly on the pie and arranged the remaining strips diagonally across them - that way Chloe could help.

 

3. Have something they can taste while you are baking.  I laid out blackberries with sugar to the side and let Chloe munch on them - that way she didn't get upset when I told her she couldn't eat from the mixing bowl.

 

4. Wearing an apron and baking hat makes the experience all the more enjoyable.

 

5. Toddlers want instant gratification, so while Chloe understands that when the pie comes of the oven it is too hot to touch, that doesn't mean she can't smell it and admire her hard work.

 

 

 

// Lattice-Top Blackberry Pie //

6 cups  blackberries

1 cup sugar

3 tablespoons cornstarch

1 teaspoon lemon juice

1/2 teaspoon grated lemon zest

2 disks refrigerated pie dough

2 tablespoons unsalted butter, diced

1 large egg

 

Preheat the oven to 400 degrees F with a baking sheet on the middle rack. In a large bowl, toss the blackberries, sugar, cornstarch, lemon juice and lemon zest. Let stand, mixing and coarsely mashing occasionally, 20 minutes.

Fit one round of dough into a 9-inch pie plate. Trim the edges, leaving a 1/2-inch overhang. Refrigerate while you continue. Cut the remaining piece of dough into approximately eleven 11/4-inch-wide strips.

Spoon the blackberry mixture into the pie shell. Dot the top with the butter. Arrange the dough strips in a lattice pattern on top of the filling and trim the strips close to the edge of the pan; roll up and crimp the edge. Lightly beat the egg with 1 tablespoon water and brush on the top and edge of the pie.

Place the pie on the hot baking sheet in the oven and bake until the filling is bubbling, 45 minutes to 1 hour. If the crust browns too quickly, cover it with foil and continue baking. Let the pie cool before serving.

 

// Adapted from Paula Deen's recipe //

 

 

Enjoy!