Premonitions & Wild Berry Pie

What if you could see the future but you were not allowed to interfere?

Overflowing with longing, sweet romance, and a dash of magic, Little Blackbird inspired this Wild Berry Pie. Barefoot in the summertime, berries growing wild by the side of the road, and a love so thrilling you could dance in the moonlight.

Kate wishes for an endless summer, for the days to stretch on warm, humid, and full of summer-ripe berries. However, she has the gift of premonitions, and no matter what she sees, her mama forbids Kate to alter what is to come. Will Kate break the rules and alter the future? Will she stop the event from happening before it’s too late?

I suggest you settle into a slice of this pie and see what the future holds for Kate and for you.

Little Blackbird Wild Berry Pie

Prep 30 min

Bake 45 min

Ready In 2 h 15 minutes (including cooling time)

Yields 1 9-inch pie

Ingredients

Crust

2 3/4 cups King Arthur Unbleached All-Purpose Flour or 2 3/4 cups Pastry Flour Blend

2 tablespoons sugar

1 1/2 teaspoons salt

16 tablespoons cold unsalted butter or 1 cup vegetable shortening, or a combination

6 to 9 tablespoons ice water

Filling

6 cups fresh berries (I used 4 cups of blackberries and 2 cups of blueberries)

3/4 cup sugar

1/4 cup (46g) Instant Clearjel or 1/4 cup all-purpose flour

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

1/4 teaspoon cinnamon

1/8 teaspoon (or a few dashes) ground ginger

pinch of Kosher salt

1 egg, beaten

turbinado sugar, for sprinkling on the top crust

How to Make

To make the crust:

1. Combine the flour, sugar, and salt. Using a pastry blender or your hands, work in the fat in two batches, leaving some pieces as large as your thumbnail.

2. Sprinkle in ice water 1 tablespoon at a time, tossing with a fork and adding water until the dough is completely cohesive.

3. Divide the dough in two pieces; one should be about twice as big as the other. Wrap in plastic, and chill for 30 minutes before rolling.

4. Roll the crust about 1/8" thick, and about 12" to 13" wide, large enough to fit a 9" deep-dish pie pan (at least 1 1/2" deep). Place the crust in the pan, and refrigerate the pie while you preheat the oven to 400°F.

To make the filling: 

1. In a large bowl, whisk together the sugar, thickener, salt, zest, ginger, and cinnamon.

2. Add the berries and lemon juice. Toss gently to mix. Let sit for 10 minutes.

3. After 10 minutes, scoop the mixture into the prepared crust.

4. Roll out the top crust, making any design you prefer and place it over the berries. Trim any excess overhang, and crimp the edges together. If using a solid crust, cut several slashes to allow steam to escape (if you haven't made a lattice crust).

5. Beat egg to create an egg wash, and brush over top crust. Then sprinkle with sparkling sugar, turbinado sugar, or cinnamon-sugar.

6. Bake the pie for 45 minutes, covering the edges if they seem to be browning too quickly.

7. When done, the filling will be bubbling, and the crust golden brown.

8. Remove the pie from the oven, and cool it for at least 1 hour before serving.