blackberry pie

Yossy Arefi’s selected blackberry pie pairs dark berries with fresh ginger, vanilla and both lemon juice and zest. The filling sits between two layers of prepared all-butter pastry.

The berries, sugar, cornstarch, grated ginger, vanilla, lemon and salt are placed together. Two pieces of dough are rolled on a lightly floured surface, and one lines the pie pan.

The filling is stirred and gently compacted in the shell. The second pastry circle covers it, with the edges trimmed, folded and crimped together before the whole pie briefly chills.

Beaten egg coats the top, vents are cut and coarse sparkling sugar is sprinkled over it. The pie bakes until the pastry is deep golden and berry juices bubble.

The baked pie cools before slicing. Arefi presents this ginger-and-vanilla version as an update inspired by blackberry pies enjoyed during childhood summers in Seattle.