It’s the Fourth of July and I made you a pie… how basic am I?!
So basic. But if I make fun of how basic I am, does that make me cool? I think it should.
Any who, sometimes basic is great though. Basic aka simple and easy is JUST what summer calls for and this pie is perfectly that. Simple and easy filled with juicy sweet blackberries and tangy lemon.
The key to getting the best lemon flavor with this pie is massaging the lemon zest and sugar together with your fingers releasing fabulous lemon oil from the rind (don’t skip this step). Tart blackberry juices mixed together with lemon oil and juice creates the most sweet, tart, tangy, and all around delicious flavor that will make your mouth tingle with joy with every bite of pie. I was lazy and used store bought pie dough BUT this recipe is fabulous if you are feeling adventurous. I like to make my lattice work unique with different size strips and braids thrown in. But you can do/create/make any top crust design of choice. Here is a great tutorial for standard lattice work or double pie crust.
Side note: I totally forgot to push the sides of my pie crust up… fail.
How are you celebrating the Fourth of July?! At the lake? Boating? Drinking beer? Eating delicious food?!
All of the above?! So fun. Tell me more.
I’m currently finishing up blog posts for when I’m in Ireland. I know that’s not very Fourth of July-y but we had good times this past Saturday at the lake with our friends and now I’ve got work to do! We’ll also be heading over to my dad’s house this evening for a BBQ and games. Should be a good time! But before then I need to finish my Ireland posts and do round two of packing…
Round two you ask? Yes. I royally suck at packing. I always bring too much and wear like none of it. We got hiking/travel backpacks for Christmas and I’m determined to make EVERYTHING fit. I just figured out how to pack in a carry on last year so this will be a big step. Eleven days of clothing, shoes, toiletries, etc in this backpack. I CAN DO IT. But yes, I started last night with round one of packing and I did a pretty good job. BUT I still need to remove probably like a third of the clothes… I know I should be packing by days but I just don’t know what I’ll feel like wearing each day?! Ugh I’m the worst.
Enough about packing… do you want to know what recipes are in the line up for when I’m in Ireland?!
- Scrambled egg and potato pop-tarts… breakfast heaven
- Vegan roasted corn soup… SO easy and delicious!
- BLT shooters… the most FUN appetizer
- Portobello burgers with bacon jam… whaaaa amazing?! I wish I had more.
Sound good to you?! Good.
But for now we have blackberry lemon pie… so let’s get cooking!
Ingredients
- 1/2 cup granulated sugar
- zest of four lemons
- 4 pints blackberries
- 3 tablespoons all-purpose flour
- juice of two lemons
- 2 (9 inch) pie crusts (I used PIllsbury's 14.1 oz box)
- 2 tablespoons cold butter, cut into cubes
- egg wash: one egg yolk + one tablespoon water, whisked together
Instructions
- Preheat oven to 375F.
- Make the filling: In a large mixing bowl, combine sugar and lemon zest. Massage them together using your fingers to release the delicious oils from the lemon rind. Next, add in the blackberries, flour, and lemon juice. Mix together using a rubber spatula until well combined and some of the blackberries are smushed. Set aside.
- Prep the dough: On a lightly floured work surface, roll out one of the 9-inch pie crusts to a 12-inch round. Place this dough into a 9x2-inch pie dish. Using your fingers, press the dough against all sides of the pie dish, making sure it's smooth.
- Fill the pie: Scoop the blackberry lemon filling into the crust. Sprinkle small cubes of butter on top of the filling.
- Top the pie with crust/lattice design of choice: I rolled my second pie crust into another 12-inch round then made uneven strips and braids to create a unique lattice design. You can do normal lattice work or just place the second crust over filling then flute and cut slits in top crust to vent (aka double pie crust). Whichever design you choose, make sure to brush the overhanging pastry with water before adding the second crust or lattice work. Once your pie is topped with the crust/lattice work of choice, brush it lightly with egg wash.
- Bake the pie: Bake in the oven preheat to 375F for 1 hour to 1 hour and 15 minutes, or until the crust is golden and the filling is bubbling (start checking for doneness at the 1 hour mark).
- Let pie cool for at least four hours before serving!
Notes
The baked pie can stand at room temp overnight.
If you looking for a last minute Fourth of July snack, you should totally make these red, white, and blue pastry cups! Seriously, they are so delicious, pretty, and EASY! Plus, everyone will LOVE them. Okay okay.. I’m out! Happy birthday ‘merica!!
If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your pies in action. Peace, friends!
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