Marilyn Batali's Blackberry Pie

While walking in Galicia with Gwyneth Paltrow, Mario Batali spotted a bush full of ripe blackberries, his "favorite fruit in life," and recalled filling the back of his parents' station wagon with buckets of blackberries when he was growing up in Seattle. After getting his mother, Marilyn, to e-mail him her recipe, Mario prepared this luscious pie.

Recipe from Food & Wine
Marilyn Batali's Blackberry Pie
Quentin Bacon
One 9-inch pie
2 hrs 30 mins
3 hrs
by 5.0 3  people
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Related Categories:

Blackberries, Blackberry Pie, Desserts, Fruit, Pie
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    • 2 1/2 cups all-purpose flour
    • 3 tablespoons sugar
    • 1/4 teaspoon salt
    • 1 cup solid vegetable shortening, chilled
    • 5 tablespoons ice water
    • 2 pints blackberries (1 1/2 pounds)
    • 1/2 cup sugar
    • 3 tablespoons all-purpose flour
    • 1 tablespoon fresh lemon juice
    • 1 tablespoon cold unsalted butter, cut into cubes
    MAKE THE CRUST: In a large bowl, whisk the flour, sugar, and salt. Add the shortening and, using a pastry blender or 2 knives, cut it into the flour until the mixture resembles coarse meal. Add the ice water and stir with a fork until the dough is moistened. Turn the dough out onto a lightly floured work surface and gather it into a ball. Knead the dough 2 or 3 times, just until it comes together. Divide in half; flatten each piece into a disk. Wrap each disk in plastic and refrigerate until chilled, at least 1 hour.
    Preheat the oven to 375 degrees. Let the dough stand at room temperature for 10 minutes. Working on a lightly floured surface, roll out one disk of dough to a 12-inch round. Transfer to a 9-inch glass pie plate. Roll out the remaining dough to an 11-inch round.
    MAKE THE FILLING: Meanwhile, in a bowl, stir the blackberries with the sugar, flour, and lemon juice, lightly mashing a few berries; scrape into the prepared pie crust and sprinkle the butter cubes on top.
    Brush the overhanging pastry with water and carefully set the top crust over the berry filling. Press the edges of the dough together and trim the overhang to 1 inch. Fold the edge under itself and crimp decoratively. Cut 4 slits in the top crust.
    Bake the pie in the center of the oven for 1 hour and 15 minutes, until the bottom crust is golden and the fruit is bubbling. If necessary, cover the edge with foil for the last few minutes of baking. Let the pie cool for at least 4 hours before serving.
    The baked pie can stand at room temperature overnight.
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