Ingredients:
- 1 ¼ cups (150g) all-purpose flour, plus more for dusting
- ½ teaspoon (2.5ml) salt
- ½ cup (113g) unsalted butter, very cold and cut into small cubes
- ¼ cup (60ml) vegetable shortening, very cold
- 5-7 tablespoons (75-105 ml) ice water
- ½ cup (60g) all-purpose flour
- ½ cup (100g) granulated sugar
- ¼ cup (57g) packed light brown sugar
- ½ teaspoon (2.5ml) ground cinnamon
- ¼ teaspoon (1.25ml) salt
- ½ cup (113g) unsalted butter, cold and cut into small cubes
- 6 cups (approximately 750g) fresh blackberries, washed and gently patted dry
- ¾ cup (150g) granulated sugar
- ¼ cup (30g) all-purpose flour
- 2 tablespoons (30ml) lemon juice
- 1 teaspoon (5ml) lemon zest
- Pinch of salt
- 1 tablespoon (15g) unsalted butter, cut into small pieces (optional, for dotting)
Instructions:
- Make the Pie Dough: Combine flour and salt. Cut in the butter and shortening until it resembles coarse crumbs. Gradually add ice water until the dough comes together. Form into a disc, wrap in plastic wrap, and chill for at least 1 hour.
- Prepare the Crumble Topping: In a medium bowl, whisk together flour, sugars, cinnamon, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture forms coarse crumbs. Refrigerate until ready to use.
- Make the Filling: In a large bowl, gently toss blackberries with sugar, flour, lemon juice, lemon zest, and salt.
- Assemble the Pie: On a lightly floured surface, roll out the pie dough into a 12-inch circle. Carefully transfer the dough to the pie plate and crimp the edges.
- Fill and Top: Pour the blackberry filling into the prepared pie crust. Dot with small pieces of butter (optional). Sprinkle the crumble topping evenly over the filling.
- Bake: Bake in a preheated oven (375°F/190°C) for 45-55 minutes, or until the crust is golden brown and the filling is bubbling. If the crumble topping starts to brown too quickly, tent the pie with foil.
- Cool: Let the pie cool completely on a wire rack before slicing and serving. This helps the filling to set.