by lapadia
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by lapadia
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by Melanie.Einzig
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FILLING INGREDIENTS
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4 cups blackberries
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3/4 cup honey (blackberry honey if you can find)
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1 tablespoon fresh lemon or lime juice
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3 tablespoons instant tapioca
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Optional – 1/4 cup super fine sugar, or to your taste
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2 tablespoons unsalted butter
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CRUST INGREDIENTS
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1 cup unsalted butter, cubed and chilled
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2-1/4 cups all-purpose flour
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1 teaspoon salt
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8-10 tablespoons ice water
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MAKE THE CRUST: Put the butter, flour and salt in the food processor, pulse lightly until the mixture resembles wet looking particles (some recipes say pea sized). Add water, 1 tablespoon at a time, pulsing a couple times after each tablespoon. Keep adding water until the dough just starts to gather into larger clumps. Split the dough in half and place each into a re-sealable plastic bag, pat each into a disk. Let the dough sit in the refrigerator 30 minutes.
Ask the hotline about this step!Preheat oven to 375 degrees. Wash and drain the berries.
Ask the hotline about this step!In a large bowl; add the berries, honey, lemon or lime juice and tapioca. Taste test before adding optional superfine sugar. Stir the mixture and let sit for 15-20 minutes to allow the flavors to blend.
Ask the hotline about this step!Line a 10 inch pie dish with a rolled out bottom layer of pastry crust. Fill with the blackberry mixture and dot with butter.
Ask the hotline about this step!Roll out the remaining pastry crust and cover the top of the pie. Seal and crimp the edges together. Brush with milk or cream. Sprinkle with a little sugar. Cut a few slits, with a sharp knife, to create steam vents.
Ask the hotline about this step!Cook for 45 to 55 minutes, until the crust is browned and the filling is bubbling.
Ask the hotline about this step!Note: I like to cover a baking sheet with foil and bake the pie on top of that; it seems that whenever I don’t, filling spills over....and I don’t like the sticky cleanup, but the choice is yours.
Ask the hotline about this step!Oh, that sounds great, Lorenza! PS - I quickly transfer my berries over to the pie shell with a slotted spoon and leave some of the juice behind...but that is just my preference. Enjoy!
Having been born in the Willamette Valley in Oregon, I was introduced to the Marionberry at an early age. I was transplanted to the Midwest many years ago and have only been able to enjoy fresh Marionberries when visiting the Pacific NW. I have been successful in locating a source for frozen Marionberries in Michigan and I have 20 lbs. of them tucked away in my freezer. Lapadia, I would be very interested in learning how you would modify your recipe when using frozen berries. I typically make a cobbler with a pastry crust as I find that cobblers are much more forgiving than double crusted pies. Please advise and Buon appetito!
Hi Lorenza!
Wow, 20 lbs, lucky you, and btw, I love cobblers! :) First let me say, I have never used berries that are frozen and stuck together (don’t know if yours are), but, I have used single pre-frozen berries. Please read on, I hope it is what you are looking for!
When making a pie with the single pre-frozen, I pour the berries into a bowl and start with step #3, adding the ingredients it calls for. In this case, because the berries start out frozen, let them sit a bit longer…what you will be looking for is the berries to start releasing its juices so that you can give a stir, allowing the flavors to blend and the tapioca to become moistened. Then continue to the next step.
If your berries are frozen together, the extra step needed would be to unfreeze them enough to measure out the 4 cups needed. From there I would continue @ step #3.
Here is a step by step link to the pie crust I make:
http://lapadia.wordpress.com/2010/09/13/pie-crust/
FYI - Single frozen berries = placing each berry in the freezer – singly, allowing the berry to freeze up a bit before measuring out the four cups needed; this pre-freezing method stops the berries from sticking together once contained and placed in the freezer. I add 4 cups of the pre-frozen berries into a sturdy airtight container…from there I use my sealer meal to vacuum pack the container (if the container is sturdy enough the sealing won’t smash it together). The berries stay frost free for many months and work beautifully for the pie.
I have had the pleasure of indulging in Lapadia's cooking & baking for over 25 years. I know that the picture associated with her receipe is not a picture of her actual pie!. She would never in a million years make a pie that looked like this. It had to have been made by a total novice. Her pies ALWAYS look as good as they taste. Too bad the site can't show how truly incredible the pie REALLY looks when made by Lapadia.
Wow and thanks GloriousGarlic, how timely this is in more ways than you can imagine; your eyes are not deceiving you! I must say that to my dismay the first photo shown above is not a pie I actually made; it is from Food52’s slide show. They take a lot of time and resources to make, bake and then photograph our recipes, it's important to have consistency in the finalists’ photos across their site…I have been told. PS – if you look at the additional photos above you will be brought back to memories from my kitchen :)
I made this pie for Thanksgiving and I am now told that I am required to bring it next year, too! Needless to say, it was a huge hit. The recipe is deceptively simple. Looking at the ingredients, it didn't really look all that different from other pie recipes, but the flavors and texture are really superb. Thanks for this recipe, lapadia!
Thanks! Loved your feedback Vrunka, so happy it was enjoyed by all…Happy Holidays!
Lapadia - I couldn't find any other way to contact you since your nice invitation came from a no-reply address. I'd love, love, love to participate, but I'll be in Barcelona while you all are partying. Have a great time!
Hi Abra! I used the Food52 messaging, we will have a fun party, as I am sure you will be doing the same in Barcelona! Will message you my email.
I think that Himalayan blackberries are most often called Oregon blackberries, even though they grow like super voracious weeds all over California (we had one that grew to be about 7 feet high by about 40 feet in length and 20 feet wide).
Agree, dymnyno, my husband trims and trains the ones we use, they are in a specific area of our property, we have two varieties (I think one is the marion berry - popular in Oregon, see the link in the comment below. We have to pull the rest of the berries as best we can...or else, Yikes! Here is an interesting link on the Himalayan, a noxious weed:
http://www.co.cowlitz.wa.us/noxiousweeds/download%20documents/County%20documents/blackberry_Thurs.pdf
oops! so much for that link :( was interesting, though I am sure you have found a few yourself.
Made this pie with marionberries (I'd never heard of Himalayan blackberries, so substituted marionberries) over the weekend. Even made the crust! It was delish. Thank you!
Hi drkate! I am delighted you enjoyed this recipe, I have heard of Marionberries, I think we have a little growing on our property, but most are the Himalayan - the Marion leaf looks a little different as well as the shape of the berry. Here is an interesting link about both, paragraph on the Himalayan is towards the end of the article. http://www.salemhistory.net/commerce/marionberries.htm
@sygyzy - oops the link in my comment below did not work, but you can Google the Tapioca product mentioned to find it :)
Hi!
Instant (or quick-cooking) tapioca is a mixture of tapioca flour and water that is cooked, dried, and then ground again to make small little beads. Minute® tapioca is a well-known brand; to maximize thickening it needs to be mixed with the pie ingredients and sit for at least 5 minutes to allow the beads to soften and start to absorb the juices, and then, when heated in the liquid, the beads swell and become transparent…ending with a filling that is not too runny or thick with a beautiful glossy sheen. Some time back, I used tapioca flour for my apple pies; it dissolved into the juices nicely and rendered a smooth, clear sauce - I think it could be a good substitute, but I am not sure whether it would be a 1 to 1 substitution with the juicy berries. Personally I much prefer the texture of a pie made with tapioca and now use it for most of my pies. Minute® tapioca is widely available. Note: don’t confuse instant with regular tapioca…see the link:
http://www.meijer.com/assets/product_images/styles/xlarge/1001029_043000228029_A_400.jpg
I just baked this today and it was great. My husband, who never eats fruit pie, went for seconds. ;) I grow fresh blackberries in my garden and so I imagine I will have this recipe memorized by the end of summer. Thanks for the great recipe.
Thanks, La Panaders! So glad you and your husband liked it. Here it is the middle of cold PacificNW weather...I can't wait for blackberry "pie season".
Congratulations Linda! Is this going to be at the class reunion?
Hey thanks ptcook; class reunion...hmmm, good question, email me, we can talk!
Congrats! Well deserved! This pie is on my to make list this weekend, tho as you know we don't have Himalyans here in TX., the market did have pints of blackberries....will just have to wait till I get up your way to have the "real deal"! I'll even struggle thru making my own pie crust!
Midge, what an exciting few days this has been and shared with you and your delicious pie which I definitely look forward to trying very soon, seriously honey crisps are my favorite and I believe from my state! My offer still stands; look me up if you come back out to the PacNW, so that we can cook something up!
Woo-Hoo! Congratulations, lapadia!! I am so thrilled for you!
Congrats, lapadia, on your win! There is something really captivating with your blackberry pie! Both finalist pies were wonderful!
Congrats, lapadia!! A well-deserved win!
Congrats!! So pleased you won :)
I'm so happy for you lapadia!! Many congrats on your win!!
Congrats lapadia!! This pie is on our "To-Do" list!
Congratulations for being a finalist. The pie is amazing!
Thanks so much MTJ, welcome back and best of luck with your new gourmet restaurant - Chocolate & Pimenta!
Another thing we don't get in Texas! Decent Blackberries! Can't say as I miss the work collecting them tho! Blackberry honey! What a great idea! Will definitely try this if I ever get any berries! Good luck Bella!
Hey betty burner, I hope you will get to try this sometime...Thanks, "bellapadia"!
Hooray, Linda! Good luck! I'm pulling for you!
Steph
Lovely recipe. I have never used honey in a berry pie and it sounds fantastic.
Thanks halfasiangirl, I love the extra touch honey gives in pies. If I sometimes use Agave Nectar instead.
Pie is my favorite dessert. This looks great. Congrats on being a finalist.
Thanks to all for your "uplifting" comments. BTW - picked the last of the blackberries yesterday with another pie in mind and that is exactly what I just took out of the oven...wish I could FedEx slices to you all!
I am in!!!! Please!!!!
Congrats, lapadia! and how beautiful is that picture...
Congrats on being a finalist lapadia!! I love anything with blackberries and know I'd love this pie!
Hi ChezSuzanne, Thanks, blackberries...yes I know you love it, I am thinking that maybe the blackberry sorbet would go good with this too! I don't think it would be overkill!
Is it even possible to go overkill with blackberries??? Not in MY house!! YUM! Seriously, I'm looking forward to making your pie!
Congrats lapadia!! I loved this pie the first time I laid eyes on it! : )
Thanks Sagegreen, it's kinda quiet around here with you on the road!
lapadia you have a pie that is awesome and perfect for this time of year!! You deserve to win!!! J.T. Brooling
I am honored to be a finalist, and with Midge…whose pie I complimented 10 days ago!
Yippee lapadia! I had a feeling this had finalist potential! Congrats on the EP, too!
Congratulations lapadia! Wish I could get my hands on some of those blackberries..
Come next year for a fun time berry picking, a trip to Port Townsend and some pie making!!
Fabulous and it just so happens that I had some foresight to freeze some balckberries last month!
This looks AMAZING! I love everything about it and cannot wait to try..congrats on being a finalist with the beauty:)
Great, and thanks WinnieAb! Looking forward to your feedback...
Lapadia--I am so excited for you! Congratulations on being a finalist!!!
Congrats on being a finalist! Now I know what I am going to do with all those blackberries left on the vineyard fences...what is the difference between Oregon blackberries and Himalayan?
Welcome back dymnyno, and happy blackberry picking! Looked it up and it seems that the "Oregon Berries" are the same; in fact listed as a noxious weed, this is the PDF link I found...if you care to view it: http://extension.oregonstate.edu/catalog/pdf/em/em8894.pdf
Yes, that "noxious weed" grows fast and is hard to kill...thank god the berries are delicious! Put me down for a slice!
WOHO!!! Congrads!!! :D
Yipee!!! Congratulations on being a finalist!! What a beautiful pie.
Thanks gingerroot, will let get back to you on the zucchini recipes!
Looks delicious!!!
Thanks Culinistra Annochka, and I love your father's cardamom pie idea!
Thanks Midge, and btw, using browned butter in an apple pie - so delicious!
Thanks all for your comments, I hope you will be able to find some blackberries before the season is over and make this recipe!
This looks wonderful!
This looks great too!! I love blackberries too... Can you please send me one of these !! ;)
Neighbors??...wouldn't that be fun, we could have a F52 potluck too! Thanks for the comments.
Me too!!!! This looks wonderful! I LOVE blackberry pie! I love the idea of using the blackberry honey too!
Dorie is a food writer and award-winning author of ten cookbooks, her most recent being Around My French Table: More Than 300 Recipes from My Home to Yours.
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Lemon, honey (we used raspberry honey), blackberries, butter, flour and granulated tapioca.
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As much as we like getting our hands dirty at food52, we love the ease of food processor crusts.
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Cold butter is key here.
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Pulse to cut the butter into the flour, till you see pea-sized clumps.
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Then drizzle in ice water tablespoon by tablespoon, until it looks like...
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...this!
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Form into a disk, wrap in plastic wrap and let it chill for at least 30 minutes.
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Assembling the filling ingredients is a snap.
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We used raspberry honey, but any honey will do.
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Lapadia calls for instant tapioca as a thickener, but you can use granulated tapioca (like us) in a pinch.
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It's a standoff -- who will roll?
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Amanda it is!
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Make sure the dough is large enough to generously hang over the edges.
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And flop it into the pie pan -- we used 9".
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No room left in the fridge for the bottom crust to chill, guess we'll have to drink this.
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Our favorite method for crust rolling -- between two floured layers of plastic wrap. Even, clean, tear-free every time.
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Dotting with butter.
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Ta-da!
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Scissors are the best trimming tools here.
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To crimp, Amanda just tucked the excess under. Very rustic and pretty, we think.
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Merrill applies a wash of cream (which we thinned with a splash of milk to make it more wash-like).
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Amanda spinkles on some sugar for sparkle.
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Vents let the steam from the simmering berries escape, and make for a pretty pie too.
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Greetings Lapadia, many thanks for your kind reply. I neglected to mention that the Marionberries that I purchase are IQF (individually quick frozen), packaged in 2 1/2 pound bags. They are beauties that are as large as your thumb. I thought that the freeze / thaw process and subsequent release of juices might call for additional tapioca. Apparently not. I do follow your practice of letting the berries sit with the sugar and tapioca until their juices start flowing before proceeding. Thanks for your insights.