Grandma's Blackberry Pie
Ingredients
- 1 large egg
- 1 teaspoon distilled white vinegar
- 2 ½ cups all-purpose flour
- 3 tablespoons white sugar, divided
- 1 teaspoon salt
- ¾ cup unsalted butter, cold, cut into small cubes
- 7 tablespoons ice water, more as needed
- 1 apple, peeled and cut into -inch thick slices
- 6 cups fresh blackberries
- ½ cup white sugar
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Instructions
- Beat egg and vinegar together in a small bowl; set aside. Whisk flour, 2 tablespoons sugar, and salt together in a separate bowl; cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Stir in egg-vinegar mixture. Add ice water, 1 tablespoon at a time, mixing with a fork until moist; dough should hold together when squeezed. Divide dough in half; shape into 2 balls. Wrap dough balls in plastic wrap; refrigerate 30 minutes to 3 days.
- Preheat the oven to 375 degrees F (190 degrees C).
- Roll out 1 dough ball to fit a 9-inch pie plate; place into pie plate and chill before baking, at least 20 minutes. Roll out top crust; set aside.
- Arrange apple slices on bottom pie crust; scatter blackberries on top. Sprinkle with ½ cup sugar. Top pie with second crust; pinch top and bottom crusts together. Lightly brush top crust with water, sprinkle with remaining 1 tablespoon sugar. Poke several vent holes in crust with a fork to allow steam to escape during baking.
- Bake in the preheated oven until golden brown, 40 to 45 minutes.
Source
Original recipe: View Original