Farmers' Market Surprise

There is a small local farm on the outskirts of town that either partners with or also owns a much larger operation down by Redding, CA. They had a stand at the Farmers' Market yesterday morning and happened to be selling flats of big, juicy, slightly tart blackberries. I cannot remember the last time I had the opportunity to make blackberry jam, and I quickly wrote out a check to the man in charge. I spent the 90-plus degree afternoon canning and sweating, but I have some very tasty jam to show for that effort!

This morning I set aside about 2 1/2 pints of berries and froze the rest for later use. My children decided to sleep in, so before breakfast I quickly made a pie crust, tossed the blackberries with a spritz of lime juice, some sugar and tapioca flour, and was able to throw it in the oven before they stumbled into the kitchen. My oven was turned off before 9 AM, and my kitchen had a chance to cool off before the heat of the day set in.

I had originally pictured a blackberry cobbler, but it's such a hot, comforting winter treat that I couldn't bring myself to assemble one. Instead, I made a whole grain pie crust, one that's light and flaky, lower in fat than usual pastries, and makes for a more rustic pairing with the berries. I added a splash of lime juice to the blackberry filling and sprinkled large granules of lime sugar over the egg wash on the crust. Of course, you don't have to add the lime flavors, and this crust is also a perfect match for raspberries or blueberries.

Rustic Blackberry Pie

2 1/2 pints fresh blackberries, rinsed

1/2 cup sugar

4 tbsp flour or corn starch (or tapioca flour)

approx 2 tsp lime juice, optional

3/4 cup whole wheat pastry flour

3/4 cup all-purpose flour

2 tbsp stone-ground cornmeal

2 tbsp sugar

1/4 tsp salt

4 tbsp cold butter
1/4 cup ice water, plus more

1 tsp lemon juice or vinegar

1 egg yolk

In a large mixing bowl, combine the whole wheat pastry flour, all purpose flour, cornmeal, sugar, and salt. Cut in the butter until coarse crumbs appear. In a smaller bowl, stir together the yolk, water, and lemon juice. Pour into the dry mixture and toss to combine, slowly adding more ice water as needed until dough comes together (but is not sticky). You can also use the pulse setting on a food processor; just don't over mix the dough.

Roll out into a large, thin circle. Place your greased 9 or 10-inch pie plate upside down over the circle and, using it as a guide, cut the dough 2-2 1/2 inches from the edge of the pie plate (this allows for over hang). Remove pie plate. Gently transfer dough to pie plate, fold edges under, and crimp. Place in the freezer while you preheat the oven to 375 degrees.

Toss together blackberries, flour (or tapioca flour or corn starch), sugar, and lime juice, if using. Place in chilled crust. You may use a small cookie cutter to cut designs out of the dough scraps and decorate the top if you like.

Lightly beat 1 egg (or you may use a little milk instead) and brush the exposed crust with it. Sprinkle with coarse sugar. Bake about 50 minutes, or until bubbly and crust is lightly browned. Cool on a wire rack.