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Gallery Blackberry-Oregano Pie Credit: Jonathan Lovekin Recipe Summary prep: 45 mins total: 10 hrs Servings: 8
Ingredients Crust 4 cups plus 2 tablespoons all-purpose flour, plus more for dusting 2 teaspoons coarse salt 3 sticks cold unsalted butter, cut into small pieces 3/4 cup ice water Filling 7 cups blackberries (about 2 pounds) 1 tablespoon fresh lemon juice 3/4 cup granulated sugar 1 tablespoon finely chopped fresh oregano 1/4 cup cornstarch Pinch of coarse salt 1 large egg, lightly beaten Coarse sanding sugar, for sprinkling Sweetened whipped cream, for serving
Gallery Blackberry-Oregano Pie Credit: Jonathan Lovekin
Recipe Summary prep: 45 mins total: 10 hrs Servings: 8
Gallery
Blackberry-Oregano Pie Credit: Jonathan Lovekin
Blackberry-Oregano Pie
Credit: Jonathan Lovekin
Blackberry-Oregano Pie
Recipe Summary prep: 45 mins total: 10 hrs Servings: 8
Recipe Summary
prep: 45 mins total: 10 hrs
Servings: 8
prep: 45 mins
total: 10 hrs
prep:
45 mins
total:
10 hrs
Servings: 8
8
Ingredients
Ingredients
4 cups plus 2 tablespoons all-purpose flour, plus more for dusting 2 teaspoons coarse salt 3 sticks cold unsalted butter, cut into small pieces 3/4 cup ice water
7 cups blackberries (about 2 pounds) 1 tablespoon fresh lemon juice 3/4 cup granulated sugar 1 tablespoon finely chopped fresh oregano 1/4 cup cornstarch Pinch of coarse salt 1 large egg, lightly beaten Coarse sanding sugar, for sprinkling Sweetened whipped cream, for serving
Directions
Crust: Pulse flour and salt in a food processor to combine. Add butter; pulse until mixture resembles coarse crumbs with some larger pieces remaining. Add ice water; pulse until dough just starts to come together. Divide dough into thirds, pat into disks, and wrap each in plastic; refrigerate at least 1 hour or overnight.
Let dough stand at room temperature until pliable. Roll out 1 disk on a lightly floured surface to an 11-inch round, about 1/4 inch thick. Fit into a 9-inch pie plate. Trim overhang to just beyond rim of pie plate; tuck under to create a neat edge all around. Refrigerate until firm, about 30 minutes.
Meanwhile, roll out remaining 2 disks of dough to just under 1/4 inch thick; freeze on 2 baking sheets until firm, about 30 minutes. Using a 1-inch fluted cookie cutter, cut out as many rounds as possible from sheets of dough (rerolling and cutting out scraps once). Return cutouts to freezer.
Filling: Toss blackberries with lemon juice, granulated sugar, oregano, cornstarch, and salt in a bowl. Transfer to piecrust. Brush edge of piecrust with beaten egg and arrange overlapping rounds of dough on top of edge. Continue overlapping rounds to cover entire top. Freeze 1 hour.
Preheat oven to 400 degrees with a rack in lower third and a baking sheet on rack below. Brush entire top of pie with egg wash and sprinkle with sanding sugar. Bake 30 minutes. Reduce heat to 375 degrees and continue to bake until juices are bubbling near center (if browning too quickly, tent top or edge with foil), about 1 hour more. Let cool completely, at least 6 hours or overnight. Serve with whipped cream.
Reviews
Add Rating & Review 2 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 1
Reviews
Add Rating & Review 2 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 1
Add Rating & Review
2 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 1
2 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 1
2 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 1
5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 1
All Reviews for Blackberry-Oregano Pie
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Blackberry-Oregano Pie
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
