Blackberry pie crust:
In a food processor, place the flour, salt, and sugar and process until combined. Following the dough has chilled sufficiently, remove one portion of the dough from the refrigerator and place it on a lightly floured surface. Fold the dough in half and gently transfer to a 9 inches pie pan. Brush off any excess flour and trim any overhanging pastry to an edge of 1\/2 inch. Cover with plastic wrap and place in the refrigerator. Remove the second round of pastry and roll it into a 13 inches circle. Utilising a 2 inches star cookie cutter, cut the pastry into about 20 stars.
Place on a parchment paper lined baking sheet, cover with plastic wrap, and place in the fridge while you make the filling. Blackberry Filling: Place the berries in a large bowl and toss with the lemon juice. Lightly brush the rim of the pastry shell with a little cream. Starting at the outside edge of the pie, place the pastry stars in a circular pattern at the top of the blackberries. Brush the pastry stars with cream, making certain the cream doesn’t pool. Cover with plastic wrap and place in the fridge while you pre-heat the oven to 425 degrees F and place the oven rack in the lower 3rd of the oven.
Place the pie plate on a large baking sheet and bake the pie for about 25 – half a hour and after that, if the edges of the pie are browning too much, cover with an aluminium ring or pie shield. Continue to bake the pie for another 15 – 20 minutes or till the crust is a golden brown colour and the fruits juices start to bubble. Remove the pie from the oven and place on a wire rack to cool for several hours. This tasty blackberry pie has two layer of buttery crisp pastry with a generous layer of lightly sugared fresh blackberries in between. Whilst the blackberries keep their shape after baking, they’re wonderfully soft and tender with their garnet coloured juices all thick and syrupy.
Pie makers have a tendency to have definite opinions on what’s the best type of dough to make cakes, and for this blackberry pie I always use a short crust pastry. This gives the pie a nice look however it serves the purpose of allowing the bubbling fruits juices beneath the crust to evaporate.