A Word From The Cook

“Fresh berries from the Sunday market, and leaf cut-outs for the top crust make this pie a real beauty! It's one of our favorite easy recipes for dessert!”


Prep Time:

2 1/2 hours


1 pie


  • For Pie Crust:
  • 2 ½ cups all purpose flour + extra for dusting
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • ½ cup (one stick) ice-cold unsalted butter, cut into small pieces
  • ½ cup ice-cold shortening cut into Tablespoon size pieces
  • 1/3 cup sour cream
  • 1 tablespoon dark corn syrup
  • 1 tablespoon frozen orange juice
  • For Pie Filling:
  • 5 cups fresh (or frozen) Blackberries (rinsed and patted dry)
  • ½ cup sugar (if berries are tart add another 1/8-1/4 cup)
  • ½ cup all purpose flour
  • 1 tablespoon fresh lemon juice + zest of 1 lemon
  • 1 tablespoon butter
  • Milk and sugar to brush on top of crust right before baking
  1. Step 1 – Prepare Pie Crust
    1. Combine flour, salt and sugar in food processor fitted with metal blade.
    2. Add butter and shortening and pulse until the mixture resembles coarse meal.
    3. Add sour cream, corn syrup and orange juice.
    4. Process for a few seconds, until a ball of dough begins to form – don’t over process.
    5. Pull dough together into a ball, wrap well in plastic wrap and refrigerate 30 minutes to overnight.
    6. Divide dough in half and shape each half into a round disk (one for bottom crust, one for top crust).
    7. Lightly flour the counter and roll first disk evenly, and big enough so that dough will cover bottom and sides of pie plate with some hangover around the edges.
    8. Fold dough over rolling pin and unroll into pie plate.
    9. Gently fold overhang to create a nice edge, crimping dough between forefingers as you go around.
    10. Roll out second half to the same size as the first, using your favorite shape cut outs, use up all remaining dough and place cut outs on a cookie sheet.
    11. Return dough in pie plate and cut outs to the refrigerator to stay cool while you prepare fruit filling.
  2. Step 2 – Prepare Fruit Filling
    1. Combine 4 cups blackberries with flour and sugar.
    2. Mix well until all traces of dry ingredients have disappeared – berries will be a shade of pinkish purple.
    3. Spoon berry mixture into pie shell and spread remaining cup of blackberries on top.
    4. Squeeze lemon juice and lemon zest on top of berries.
    5. Dot berries with butter before adding top crust cut-outs.
  3. Step 3 – Assemble Top Crust and Bake!
    1. Cover berries with top crust leaf cut outs, working from outer layer to the inside.
    2. Begin by crimping each leaf’s end to the bottom layer edge.
    3. Add pastry leaves, one by one, working all the way around and then into the middle.
    4. Each leaf should slightly overlap/connect with next.
    5. Berries should show through gaps.
    6. Brush top crust with milk and sprinkle with sugar.
    7. Bake in preheated oven at 425 degrees for 15 minutes (to set crust).
    8. Reduce temp to 375 degrees for 25-35 more minutes until crust is golden brown and berries are bubbling.
    9. Serve warm with whipped cream or ice cream!